Those near & dear know my unfading love for Thai food and asian inspired anything. It is ironic coming from the Polish, hillbilly but nevertheless…
Meet my new bestie, easy peasy Pad Thai that I like to call Skinny Gal Pad Thai. I found this simple gem through Patricia Lawless and her previous web home, browniesfordinner.com.
I have modified the recipe a bit but it is still stick figure friendly and I promise it is worth a try. I paired it with farm fresh green beans and it was delish!
Skinny Gal Pad Thai
(adapted from Everyday Food/Patricia Lawless)
8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts
add mixed veggies of your choice: in our nest we prefer peas, water chesnuts, and baby corn.
- Soak noodles according to package instructions. Drain.
- In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
- In a large nonstick skillet, heat oil over medium-high heat.
- Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
- Add mixed veggies, noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
- Serve noodles with lime wedges, topped with cilantro and peanuts.
Notes and variations:
Per serving: 315 calories
- Doubling the sauce amount helps avoid dry noodles and adds a little zip!
- As long as you use a gluten-free soy sauce, this is a gluten-free recipe.
- Vegetarian, even. Skip the eggs for vegan.
- Carnivores try this: While the noodles are soaking, cut up 1 small chicken breast (or half of one of the colossal ones) into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic (or make a little extra of the sauce for the noodles and marinate the chicken in that). OR: use shrimp (marinate same as chicken)… heck, use both. Cook them before you add the noodles to the pan.
- Leftovers: heat in the microwave or toss in a hot skillet for a minute to warm the noodles. Not as good as the first day but with a little extra lime juice, it makes a nice leftover-lunch.
So there you have it love bugs. A tasty bit of rice noodle love. Enjoy and pass along! It feels so good to be so pad!
Sorry, I just couldn’t help myself.