Pad Thai Oh My!

When I go out to a restaurant the last thing I order is something I can already make at home; you’d be hard-pressed to see me ordering some basic salmon or grilled chicken. Why pay a premium mark up when it’s something I can make for a fraction of the cost? Nope, I tend to frequent restaurants that make time consuming dishes that I don’t have the ingredients, patience, or cultural prowess to whip up. Case in point: Thai food. I was introduced to Pad Thai sometime in high school. I dabbled around on Thai menus—some drunken noodles here, some yellow curry there—but I always found myself returning to the “spaghetti and meat balls” of Thailand.  Thankfully, Pad Thai isn’t expensive (I don’t think I ever have paid more than $12 for a heaping dish), but I always wanted to try it out in the kitchen. You could imagine my discontent when I pulled up a recipe and was greeted with an ingredient list that rivaled the one I would put together for Santa Clause. Jeeze Louis. Not to mention many of the spices you need for Thai food aren’t necessarily going to be found in a bulk bin or be very cheap.

For months I thought I could only get my Pad Thai fix at the local restaurant…and then I met Pinterest. I was doing my daily peruse of the platform, pinning DIY projects I know I’ll never get around to, when I spotted an easy (and apparently more “authentic”) version of my favorite, noodle dish. If only I had a fainting chaise. I didn’t need to buy any bean sprouts, I could easily leave out the peanuts, and I finally could snub my nose at the long parts of scallions that I always picked out and unceremoniously wiped on my napkin. But would it taste good or be a subpar version of those “DIY Pad Thai Kits” you can get in the International aisle of the grocery store?—do yourself a favor and never, ever get those.

I won’t leave you with baited breath through the pictures and ingredient list, wondering if this recipe made me swoon. I’ll be upfront: it did. I’m officially in love. True, it tastes very little like the Pad Thai of restaurants, but the new flavors were refreshing, muted, and a welcome change. Not to mention it was so easy to pull everything together. Major plus: it reheats far better than the restaurant kind, which is great because they always give you such massive portions, and  I’m always stuck with deciding if I should bring it home and try to reincarnate it the next day, or shovel it all in and accept the inevitable food baby. So many problems are now solved!

Pad Thai

Serves 4 (more like a meager 4 or a hearty 3)

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
  3. In a large nonstick skillet, heat oil over medium-high heat.
  4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles with lime wedges, topped with cilantro and peanuts.

I happened to have some fish sauce that I’d just bought for another recipe this week, so I did 2 tablespoons of soy sauce and a little less than 1 tablespoon of fish sauce. Leave it as is or add some chicken or shrimp.

Peel Away ❤

Jocellyn

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