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Monday, January 09, 2006

Ben's favorite pad thai

This is a staple in our house - what it lacks in authenticity, it makes up for in super-deliciousness.

Ingredients
1/4 c rice vinegar
2 tbsp. chili sauce ( I use about 1.5 tbsp. Sriracha, .5 tbsp. El Yucateco green)
2 tbsp. sugar
2 tbsp. peanut butter (natural unsweetened)
1 dash soy sauce
6 oz. rice noodles
1/2 lb. diced cooked chicken, shrimp or tofu
2-3 green onions, cut into 1/4 inch bits
2 eggs, lightly beaten
1 c mung bean sprouts
1 handful of peanuts, chopped
1/2 lime

Preparation
Cook noodles in boiling salted water for about 5 minutes. Drain, rinse and set aside. Whisk the first five ingredients together and set aside.

Heat wok or large frying pan on medium heat with a little oil. Add eggs and stir until done. Move to the side and add green onions and meat or tofu to the center (I add another dash or two of soy sauce at this point, too).

Stir fry for 3-4 minutes until meat is heated through and onions soften slightly. Mix the egg back in and add noodles to pan (you can run them under cold water for a few seconds to seperate them if they're stuck together). Mix well.

Add sauce mixture to pan and mix to coat noodles. Let simmer 4-5 minutes, stirring occasionally to prevent sticking. Once sauce is absorbed, add bean sprouts and peanuts. Toss to combine.

Squeeze the lime over mixture right before serving (and garnish with a few lime wedges, if you're fancy).


6 Comments:

  • i'm totally making this for dinner tonight.
    thanks, ashley!

    By Blogger abby, at 3:49 PM  

  • hey abby! did you make it? it goes really fast once you start cooking - only about 15 minutes from start to finish, which is one reason we make it so often. hope you like it.

    By Blogger Ashley, at 11:37 AM  

  • i did and it was delicious! i had 8 oz of noodles in my packet so i had to make more sauce, which was fine because i made the sauce a little too spicy at first so the extra peanut butter from the second round of sauce ingredients mellowed it a bit. i love krema peanut butter and it worked great in the recipe. even though krema is a columbus business (where northstar gets their pb and nuts) i first found the pb in the grocery store here in oxford.
    also, i kind of flipped one part of your directions because i wanted to saute my tofu in peanut oil in the wok before adding the egg and onion. anyway, bottom line, it rocked, and i have lots of leftovers at home. thanks for posting it!

    By Blogger abby, at 12:08 PM  

  • yeah, it's pretty hot as written - i like it that way, but i usually use less hot sauce because ben likes it milder. glad you liked it!

    By Blogger Ashley, at 1:28 PM  

  • oh, and next time you're in columbus we should go to the krema nut store at the convention center. they serve peanut butter sandwiches about a dozen different ways (fluffernutters, honey & banana, etc). it's awesome.

    By Blogger Ashley, at 1:32 PM  

  • Looks good.

    By Blogger Bearette24, at 11:47 AM  

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