meat/poultry, pasta/noodle, vegetarian
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i’m pad thai’red

i’m pad thai’red

serving 2

ingredient / amount / preparation

  • rice noodles / 2 bundles
  • snap peas / 2 handfuls / trimmed ends
  • carrot / 1 medium  / shredded
  • bell pepper (yellow or orange) / 1 / cut into strips
  • peanuts / 1 handful / rough chopped into smaller pieces
  • sesame seeds / 1/2 tsp
  • cilantro (optional) / handful / rough chopped
  • coconut oil or olive oil / 1 tbsp
  • salt / to taste
  • rice vinegar / 1 tbsp
  • soy sauce / 1 tbsp
  • lime / 2 / quartered

peanut sauce: see recipe

 

*do ahead: make peanut sauce in advance. its great to have some on hand, especially if you’re a sauce/condiments person.

first base

prepare the rice noodles following the instructions on the package. drain and set noodles aside until you’re ready to mix everything together.

second base

in wok, add chopped peanuts over medium-high heat. roast them until parts of them turn brown and fragrant. about 3 mins. remove from heat and put aside in a small bowl.

in wok, heat oil over medium-high heat. once hot, put snap peas and bell pepper into wok, and pour in rice vinegar and soy sauce. cook until peas turn bright green, about 3-5 mins. you still want the vegetables to have a nice snap to them. take wok off heat.

third base

add noodles to the wok with vegetables and pour about 1/4 c of peanut sauce and mix together well. taste and determine if you need to add salt. plate noodles and add carrots, cilantro, sesame seeds, and peanuts. squeeze a little lime over everything. dig in and enjoy!


sassy note’s

suggested tools

  • wok
  • medium sized pot
  • wooden turner
  • colander
  • vegetable peeler
  • chef’s knife

alternatives 

as you probably put together, this recipe is vegetarian. that is not accidental. this is the base to make a tasty dish and you can add to it based on your dietary needs. with that said, there’s so much you can do with this recipe!

  • leftover protein or seafood:
    • if its chicken, cut it up into smaller pieces and add it to wok before you add vegetables. if chicken has a bone, just cut meat off the bone and discard.
    • for seafood, such as shrimp that’s already cooked, you can leave it whole but be careful not to over-cook while you reheat with the vegetables. if the shrimp is raw, you’ll want to add the shrimp to the vegetables about 2 mins in. before doing so, season them with salt, pepper, and a little cayenne if you like heat.
  • vegetables:
    • bean sprouts, add those at the very end along with other toppings
    • broccoli: just keep in mind that this while take longer to cook. i’d recommend cutting the floret into half to speed up cooking time
    • scallion: added as a topping

personal thoughts…

there’s  a ton of versatility with this dish, so don’t be afraid to get creative. its a tasty and quick meal to throw together when you have leftover protein and vegetables.

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