We made a pretty great veggie Pad Thai last night. I was a little intimidated as I'm not very experienced with Thai cooking, but this recipe was an absolute delight! The sauce was light, a little sweet, and tangy. And the crisp veggies paired nicely with the soft peanuts. We have a favorite take-out place that serves a Pad Thai that is perfection- while this dish wasn't the exact same, it definitely gives it a run for the money! It'll be hard to order take-out knowing I can make this for less $, in my own kitchen (and know everything that went into my food, and where it came from).
It goes like this:
- 1 10 oz. package rice noodles (I used Udon noodles)
- 2 tablespoons brown sugar
- 4 tablespoons fresh lime juice (abut 2 whole limes), plus wedges for serving (1 more lime)
- 4 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 4 scallions
- 1 cup fresh asparagus
- 1 cup mukimame beans,thawed (soy beans that have already been shelled)
- 1/2 broccoli
- 1 clove garlic, chopped
- 4 eggs
- 1/2 cup fresh chopped cilantro
- 1/4 cup chopped peanuts
Prepare noodles as per package directions. When there is about 5 minutes remaining add the fresh veggies (asparagus and broccoli) to the boiling water; cook and drain. In the meantime, make the sauce: combine the lime juice, brown sugar, soy sauce and rice vinegar in a bowl; whisk. Next, heat the oil in a large skillet, and cook the garlic 1-2 minutes. Add the eggs to the skillet and cook, breaking up small. When the eggs have cooked, turn off the heat, place them on a plate and set aside for a moment. Add the noodles and veggies and the sauce to the warm skillet and toss. Transfer to a large bowl, add the mukimame and eggs, toss. Serve topped with cilantro, peanuts, scallions, lime wedges, and Sriracha chile sauce- if you like it hot.
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