I really love asian food, but sometimes the recipes call for too many specialized ingredients that I don’t have. I tend to always have lots things for cooking, but there are definitely some items that I hardly ever carry in my kitchen – fish sauce being one of them.
I bought some brown rice pad thai noodles from Whole Foods a while back and decided it was time that I threw something together. When glancing at a recipe online I realized I didn’t have a bunch of ingredients it called for, so I said screw it and figured I would wing it with whatever I’ve got. Thats the great thing about cooking – lots of recipes are made to be tinkered with!
This Pad Thai was so incredibly easy to make, and my roommate even asked me if I made it from a box – like one of those you get from Trader Joe’s with a packet of sauce or something. Thanks?… That must at least mean that it was a pretty good replication!
Easy Pad Thai – Makes 2 large servings
4oz of Brown Rice Pad Thai Noodles
1 carrot – shredded
4 T of chopped green onion (1 T for garnish)
1 handful of chopped cilantro
3 garlic cloves, minced or pressed
1 T of chopped peanuts
1 T of peanut butter
1 T of sesame oil
1 T of sriracha
2 T of soy sauce (or gluten free alternative)
2 wedges of lime
- Cook the noodles as directed and set aside. Make sure you rinse them with cold water when done so they don’t all stick together.
- Make your sauce with the 3 pressed garlic cloves, PB, Sriracha, sesame oil and soy sauce and set it aside.
- Get a sauté pan nice and hot with a dash of sesame oil, and briefly sauté the shredded carrots.
- Add the noodles, green onions and sauce in the pan and mix until noodles are fully coated.
- Mix two eggs in a bowl with a little bit of salt and pepper, and pour the mixture in the pan with the noodles, but off to the side. As the eggs start to cook, mix them in fully with the noodles until their fully cooked.
- Serve hot garnished with fresh green onion, cilantro, crushed peanuts, a squeeze of lime juice and Sriracha! Enjoy!