August 10, 2016

Easy Pad Thai

So relatively recently I have been getting into Thai food! Peanut sauce is so easy and inexpensive to make at home. Just whisk it together in minutes, pour over your favorite noodles and vegetables, and you have an easy, flavorful, healthy meal in less than 15 minutes. No need for takeout when you can make your own peanut noodles in no time! The peanut sauce portion of the recipe can be doubled. Peanut sauce will keep for at least 1 week in an airtight container in the refrigerator. This makes it easy for you to meal plan and for nights where you need a fast and easy dinner! Take in instead of take out!


Pad Thai
2 1/2 to 3 cups of thin rice noodles
1/2 cup carrots, roughly sliced
1/2 cup red bell peppers, roughly sliced
1/2 cup broccoli florets
1/2 cup cherry tomatoes
1/3 cup peanuts
1/2 cup + other vegetables, optional (baby corn, corn, water chestnuts, peas, snap peas, scallions, green beans, asparagus)
1 cup diced protein, optional (chicken, shrimp, pork, beef, or tofu)

Peanut Sauce
1/2 cup of creamy peanut butter
1/4 cup of oil
1/4 cup of honey
2 tablespoons of vinegar
1 teaspoon of ground ginger
1/2 teaspoon of chili powder (and I may even add more next time)


Cook noodles according to package directions.

Add the carrots, red peppers, broccoli, cherry tomatoes, peanuts, optional vegetables and protein; set bowl aside.

In a small bowl, combine all ingredients for the peanut sauce and stir or whisk until smooth. Taste sauce and make flavor adjustments if desired.

Pour sauce over noodles and vegetables and toss to coat evenly. Serve immediately; or cover the bowl, refrigerate, and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days and serve chilled or reheat gently in the microwave before serving.

Besides Peanut Noodles/Pad Thai, what are some of your other favorite Thai dishes?
What are some of your favorite "Take In" meals?

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