Pad Thai
I have been making Pad Thai quite a bit lately trying to come up with a sauce that was just right for us. The sauce I knew I wanted had subtle heat and a slight peanut flavor without being too thick. This is the blend I have found that has been a hit for us.
Ingredients: (yields 2 servings)
- 1/2 cup of water
- 1/2 cup of unsweetened coconut milk
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1 medium carrot sliced into thin match sticks
- 3/4 cup of fresh bean sprouts, rinsed
- 1 bunch of chives sliced thin
- 2 tablespoons peanut butter (use natural peanut butter, freshly ground is best)
- 1 tablespoon dark brown sugar
- 2 tablespoons of fish sauce
- 1 teaspoon Thai chili sauce
- 1 teaspoon of tamarind syrup
- 1 egg scrambled
- 1 lime quartered
- 1/2 a box of thin rice noodles or about 5oz
- 1/2 cup peanuts, coarsely chopped
- (optional) 1 teaspoon of red pepper flakes
In a medium sized pot I began boiling water for the rice noodles. Once boiling I added 1/2 a box of rice noodles cooking until tender with a slight bite left to the noodles. I shocked the noodles in cold water and set them aside.
While waiting for the water to boil I started on the sauce. In a medium sized sauce pan on low heat I began warming 1 tablespoon of sesame oil, 2 cloves of minced garlic, and 1 teaspoon of minced ginger. I sautéed that for 2 minutes.
To the garlic mixture I added 1/2 of a cup of water, 1/2 of a cup of coconut milk, 2 tablespoons of fish sauce, 1 teaspoon of chili sauce, and 1 teaspoon of tamarind syrup. I brought that to a slight simmer and then reduced the heat.
To the sauce I whisked in 1 tablespoon of brown sugar, 2 tablespoons of peanut butter, and 1/4 lime wedge squeezed on top. I stirred the sauce until it was smooth. Then I removed the sauce from the heat.
In a frying pan I scrambled 1 egg. In a large glass bowl I gently tossed together the rice noodles, 1 scrambled egg, and the sauce. I served up the noodles in two bowls. Over each bowl I added bean sprouts, carrots, scallion, crushed peanuts, and lime wedges.
I loved the subtle hint of spice and the peanut flavor that is present yet not over powering. I also enjoy the bright color and the fresh crispness from the vegetables and the crunch from the peanuts. This sauce has some flexibility in terms of the thickness and heat. You can add some red pepper flakes even at the end when serving to give it some extra kick or boost up the amount of Thai chili sauce. Also, with the thickness of the sauce, if you are a fan of a thicker peanut sauce, you can add more peanut butter or less water to get it to the level you enjoy.
This dish is a winner especially as a weeknight dish for its ease of prep. You can also add in your favorite meat (we enjoy chicken sometimes) or tofu for added flavor and protein.