| Pad Thai |
Servings: 2-3
Ingredients:
| • Pad Thai noodles (A taste of Thai) |
1 box | |
| • Frozen Stir Fry veggies | 1, 16 oz. bag | |
| • Egg | 2 | |
| • Unsalted peanuts | handful (2-4 Tbsp) | |
| • Lime juice | 1/2 lime | |
| • Sugar | 2 tsp | |
| • Soy sauce or Soyaki sauce |
1 Tbsp | |
| Reverse Columns |
Directions:
- Place noodles in a glass bowl and pour approximately 4 cups (1 quart) of boiling water over them. Stir slightly to keep noodles from sticking together. Soak for 25 min. then drain in a colander.
- In a steamer, steam the Stir Fry vegetables. Steam until lightly cooked, about 10 minutes. Remove from the steamer otherwise they will overcook and set aside.
- In a wok, add 1 Tbsp oil and scramble the eggs then set aside.
- When noodles are about 5 minutes from being done, start the final approach. In the wok, add in the Pad Thai sauce, lime juice, sugar, soy sauce and peanuts. Bring to a boil.
- Stir in the noodles. Sauté the noodles in the sauce for approx 3 minutes until thoroughly coated.
- Add in the veggies and egg. Stir until evenly mixed and heated.
Notes:
This is a one dish meal. It has it all, carbs, proteins and veges. So, there is no need to serve anything else with it. However, if you want to get fancy like a restaurant and lead off with a soup for the first course, Amy's makes a Tom Kha Phak soup that can easily be added to this meal.
To add some extra flavors, you can optionally add in a handful of frozen spinach, or shredded coconut (unsweetened) or some chili flakes to make it hotter.
In some stores (like Stater Bros.), the Pad Thai sauce is sold separately. In that case, you will need to buy the rice noodles separately also. For the above recipe, which uses 1 pkg of Pad Thai sauce, use 8 oz. of rice noodles. "Annie Chun's" and "Lotus Foods" are other options for the Pad Thai noodles. They also offer brown rice versions. Their cooking times are shorter, only 5 minutes. Follow directions on the package.
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