Pad Thai me up and call me Suzy! (. . . no clue)
Chances are, the idea of making Pad Thai at home gives you indigestion. That unmistakable complex flavor, those glossy noodles coated with a spice that you just can't put your finger on, all adorned with fresh toppings and crunchy salty peanuts. It's like, whoa, how do you even do that?
I remember a long time ago when I'd eat Pad Thai in restaurants, I would, without a doubt, completely fall apart at the table at how glorious it tasted. No one ever wanted to go out to eat with me.
"Where do you want to eat, Bev?"
"WELL, I was thinking about Thai foo -"
"Yeah I'm out."
Guess what. This Pad Thai
version is so stinkin' easy to make, you're going to flip every single last lid you have.
Ya might even fall apart yourself.
Grab some boxed Thai noodles (thick rice noodles work just fine), soy sauce, fish sauce, brown sugar, canola oil, sambal oelek (or sriracha!), a lime, some bean sprouts, cilantro and scallions. AND, because I'm a dill will and forgot to throw them into the photo, a couple of eggs.
You can really do this stuff in any order. But I'll just tell you what I did. Obvi. Bring a large pot of water to a boil. Throw those noodles in, take the pot off the heat and just let them relax while you do the rest! I have a picture a little later on in this sequence.
So in this little bowl just whisk together the soy sauce, fish sauce, canola oil, lime juice, sambal oelek and brown sugar. Done. See how easy this is?
Okay then scramble those eggs in a tiny bit of olive oil. Done. Sooo easy.
Here are the noodles! All soft and tender. Easy, right?
Then you seriously just toss it all together -- the noodles, the super zingy dressing, the bean sprouts, the scallions and cilantro. The eggs! Oh good grief the eggs. Eaaaaaasy.
And um, that's IT. Garnish with peanuts. Bam. So easy. Can't even believe it.
Have some extra lime juice on hand if you want more zing. Aaaaaand you could always add some sautéed chicken or shrimp to the mix for more protein! Oh man.
This recipe just makes two large bowls. You're gonna want to millionuple it.
More Easy Asian-Style Noms
Love those take-out flavas but think the dishes are too much work? Think again with these recipes!*Bev knows millionuple isn't a word! It's millionetuple. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.