Peanut Noods
My Distinguished Thoughts on Pad Thai
Thai noodles are severely, and I cannot emphasis this enough-severely, underrated. I was 23 years old the first time I had Pad Thai. 23 years of a Pad Thai free life. Blasphemy. We can’t change the past, but I’m making up for it now. Pad Thai inspired recipes are my favorite to make. An added bonus of this dish is making it at home is a lot healthier than take-out (but honestly sometimes you just want take out). The Sauce makes everything taste good, it even makes cauliflower rice delicious (and that, my friends, is not an easy task). Once you know the ingredients to use (limes, coconut aminos, rice vinegar, peanut butter, maybe sprinkle in some fish sauce if you’re feeling real fancy) it’s easy to make!
You can add whatever protein you want to these noodles. Chicken, steak, tofu, shrimp, salmon, eggs- the world is your oyster. Same goes for veggies. Take a look in your fridge or freezer and add whatever is looking good. Chop some nuts (any kind: almonds, pine nuts, peanuts- but maybe not walnuts?) to add on top and your taste buds will be dancing.
To be transparent, I rarely measure while cooking. I add ingredients and taste until I come up something yummy. However, I understand that’s not entirely helpful to someone who has never made Pad Thai before (don’t fret, this was me two years ago) so see below for a recipe!
Ingredients:
- Rice Noodles
- veggies (you can use anything you want, I usually use this meal as a way to use up veggies that are on their way out in my fridge. Some of my favorites are purple cabbage, carrots, spinach, zucchini, mushrooms)
- 3 eggs
- Chicken (you can use any type of protein you want, shrimp and steak are also delicious)
- 1 tbsp fish oil
- 1 tbsp toasted sesame oil
- juice from 2 limes
- 1/2 cup rice vinegar
- 1/2 cup coconut aminos
- 2 tbsp peanut butter
- 3 tbsp fresh ginger
- red chili pepper flakes
Directions:
You’ll need a large pan and a pot to cook your noodles in.
I especially like this recipe because it uses one pan, easy clean-up is my love language.
Grate 3 tblsp fresh ginger. Ginger has always felt boujee to me. It’s not, but to me it feels slightly inaccessible. I think it’s because I grew up in an Italian household, garlic was everywhere. But I don’t think I even knew was ginger was until I was 15 and had sushi for the first time. I digress. Ginger takes this dish to another level. If you don’t have ginger its fine, it’ll still taste good.
Chop your veggies. Carrots, mushrooms and onions are my go-tos. I normally add spinach for some greens. Any vegetables will do.
Cook your protein in a large pan. I frequently use chopped organic chicken breasts or shrimp. Sautéed in oil (olive oil, avocado oil, coconut oil) (I would stay away from canola oil, palm oil or soybean oil) until chicken is fully cooked. Take chicken out and move to a bowl off to the side.
saute your veggies until soft. Move veggies to the side of the pan and crack eggs directly into pan. Scramble eggs directly in pan. Once eggs are cooked, mix them with the veggies residing in the other half of the pan.
Cook your noodles according to the directions on the box. I like thin rice noodles. You can use whatever noodles you want. Zoodles also work. Or do half noodles half zoodles. Again, your world, your oyster.
To make your sauce, whisk together until combined, the juice from 2 limes, fresh ginger, ½ cup rice vinegar, ½ cup organic coconut aminos, 1 tbsp toasted sesame oil, 1 tbsp fish oil, 2 tbsp peanut butter (try to get one with just peanuts in it-no extra, unnecessary stuff), 1 tbsp red chili flakes, 1 tsp salt (use Himalayan, it’s pink-we love that for us).
In the pan (or in a large bowl, if pan is full) mix together all ingredients, fresh ginger, and the sauce. Top with chopped nuts and a lime wedge. Peanuts are traditional, truffle almonds from trader joes are magical.
