Sunday, March 17, 2013

Peanut Pad Thai

I have never had the desire to eat Pad Thai.
For years, I have heard all sorts of chatter about the stuff.
"Pad Thai this...Pad Thai that..." Blah-blah-blah.
Until one day, I ordered it at our favorite Thai restaurant.
That day I realized just how amazing Pad Thai can be.

So what was I to do but make it myself?
That's the cook in me.

Peanut Pad Thai

8 ounces Pad Thai rice noodles (I use brown rice noodles)
3 eggs (or 1/2 cup tofu, if making vegan)
Thai Peanut Sauce (see below)
1/2 cup fresh bean sprouts
1/2 cup snow peas
1/2 cup chopped peanuts
1/4 cup cilantro, chopped
3 green onions, thinly sliced

Thai Peanut Sauce

One 14-ounce can coconut milk
1/4 cup curry paste (Green/Red/Panang both work well)
1/2 cup creamy peanut butter (to taste)
1 teaspoon salt
2-3 tablespoons sugar (to taste)
1-2 tablespoons lime juice
1/8 cup cilantro, chopped
1/8 cup water (only needed if sauce is overly thick)

For the Thai Peanut Sauce...
Put everything into a blender and blend until smooth.
Yep, it's that easy.

For the rest of the dish...
Bring a large pot of water to a boil. Remove from heat and add the noodles. Let sit for about 10 minutes, or until soft. Drain and rinse under cool water. Set aside.

Heat a large skillet/frying pan. Spray with oil. Crack the eggs into the heated pan and scramble until set (about 2 minutes). Take pan off burner and set aside (you can leave the eggs in the pan for later).

Meanwhile, make the Thai Peanut Sauce (see above).

Back in the large pan, combine the noodles, scrambled eggs, bean sprouts, snow peas, peanuts, cilantro, green onions.

Pour in the Thai Peanut Sauce. Toss until combined.

Keep burner on low and heat mixture until warm and bubbling slightly. Remove from heat.

Garnish with fresh cilantro.

Pairs great with blue Gatorade. (We're classy, be jealous.)

Devin's friend, Gomez, came over for dinner.
We love feeding people :)

Oh, and by the way, Happy St. Patty's Day.
(And a big Happy Birthday to my father-in-law).


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