Thursday, August 15, 2013

Real Simple Pad Thai

I'm usually not a big Pad Thai eater. I do like it, but I feel like no two restaurants are consistent with it. Some of the sauces taste too sweet for my liking. And I always order it without eggs since I'm not such an egg fan, but then sometimes you're left with nothing but noodles! I found this recipe in Redbook magazine and just had to try it! Best of all, it didn't even call for eggs, but feel free to add them if you'd like. I did tweak the recipe a bit, and even though it doesn't taste that much like a Pad Thai to me, I still thought it was delicious and will definitely be making it again!



1 lb dried linguine
1/2 C peanut butter (I used the chunky kind, but use whatever you have)
2 Tbs soy sauce
1 Tbs lime juice
1 Tbs fresh ginger, chopped
1 garlic clove, chopped
a pinch of sugar
1/2 C water
1-2 Tbs extra virgin olive oil
2 carrots, peeled and thinly sliced into long strips (I just used my peeler to make the long, thin strips)
1/4 C thinly sliced red onion
1 C sugar snap peas
1/4 C fresh cilantro, chopped

Cook pasta in large pot of boiling water according to package directions. While the pasta is cooking, you'll make the sauce. 

Using a blender or food processor, combine peanut butter, soy sauce, lime juice, ginger, garlic, sugar and water until smooth.

Next, heat your olive oil in a large pan, and then sautee your veggies... the carrots, onion and snap peas.

Drain the pasta, then toss with the veggies and sauce. Top with fresh cilantro.

I think this sauce and veggie mixture would be just as tasty served over rice instead of noodles! You'll love it!

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2 comments:

  1. I'd love to try pad Thai at home, just haven't been brave enough. This looks easy enough that I might even endeavor it!

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  2. I like Pad Thai but never make it. Did it make your place smell? I'm going to have to try it with spaghetti squash noodles! :)

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