Skip to content
March 28, 2012 / staceyj

Vegetable Pad Thai

I love Thai food.  A lot.  And I’ve never attempted to make it at home before.  Until now.  As I reflect on why, oh why, I would have waited so long I can only come up with one thing: pure lunacy.  Don’t be like me.  Try this simple and fast Vegetable Pad Thai recipe today.  Not tomorrow.  Today.  It will change your life.  It changed mine.  Well, in a Pad Thai sort of life changing way.  (Insert single, hot, happy tear here.)

Here are the ingredients you need to enjoy this deliciousness.

8 ounces flat, wide rice noodles
2 tablespoons dark-brown sugar
2 tablespoons fresh lime juice
3 tablespoons soy sauce
2 teaspoons vegetable oil, such as safflower
3 scallions, trimmed, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional), lightly beaten
1/2 cup fresh cilantro, for garnish
1/4 cup chopped roasted, salted peanuts, for garnish
Soak noodles according to package instructions, then drain.  The noodles I used required a 25 to 30 minute soaking so you’ll want to plan for this process.

In a small bowl, combine dark-brown sugar,

fresh lime juice,

and soy sauce.

Whisk to combine.

In a large nonstick skillet, heat oil over medium-high heat.

Things really start happening at a pretty fast clip here so make sure all your chopping has been done ahead of time.
Add scallion whites…

and garlic; cook, stirring constantly, until fragrant, 30 seconds.

Add eggs, if using.  We are a very pro-egg crew around here so when I read that eggs were optional I actually said out loud, “What?!  Why?!”

Cook, scraping skillet with a heatproof flexible spatula, until eggs are almost set, about 30 seconds.  Transfer egg mixture to a plate.  (If not using eggs, leave scallion-white mixture in skillet.)

Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute.

Add egg mixture and toss to coat, breaking eggs up gently.

Divide noodles among four shallow bowls; garnish with cilantro and peanuts.  I opted to leave the peanuts off because we are currently trying to pin down what nuts Beaut.two is/is not allergic to.  Call me crazy, but I felt more comfortable learning more about his potential allergies in a doctor’s office instead of in my kitchen.

Enjoy!  It was so very, very good.  I ate mine.  And then I wanted to eat everyone else’s but…

…the recipe ended up being kid approved!  Seriously.  They totally dug it.  And it totally bummed me out.  I was hoping to eat their “No Thank You-s”  and their “I Don’t Like It-s” but no such luck for this lady.  I guess I’ll just have to make more.  Tomorrow.

Here is the recipe I used.  Thank you Martha!  I think next time I may try to add shredded carrots and bean sprouts.  Bean sprouts are so yummy and the carrots will add an additional pop of color.  Plus, they will both add some good-for-you nutrients.

I can hardly believe it but this meat-free dish was a success!  Chicken the world over are celebrating.

What is your favorite type of food?  Do you make it at home or do you enjoy it only when you dine out?  Do you make Pad Thai?  Will you share your recipe with me?  Better yet, can I come over?

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: