Jason had parent teacher conferences last night. If you know any teachers, you know that these can often be stressful nights. So I made him one of his favorite Thai food dishes to help make the night even better.
Pad Thai is one of those recipes that I either think you love or you hate. One of my sisters says that it smells like dirty feet, and I have always agreed with her. I know that probably doesn’t make you want to try my Pad Thai recipe, but let me explain. It does have a weird smell to it: every restaurant that Jason has ordered it from it always smells a little funky. It is not my favorite smell, but the taste totally makes up for it. If you love Pad Thai, this will be just as good as ordering from a local Thai restaurant. If you have never had Pad Thai, it is sweet, a little tangy, spicy, full of peanuts and has a bit of fish sauce in it.
This is definitely an Americanized Pad Thai recipe. I did not use tamarind paste, and I also added soy sauce, which is usually not traditional. It is still just as flavorful without the tamarind paste. If you would also like to make it more traditional, add 1 tablespoon of tamarind paste. I have always had a hard time finding it in the grocery stores around me. I did add it once, and I think I like it better without, so that is also why I left it out. If you want to make this completely a vegetarian dish, use a vegetarian fish sauce.
- 10 ounces rice noodles
- 1 zucchini
- 1 red pepper
- half a onion
- 4 garlic cloves, minced
- 2 tablespoons oil
- 2 eggs, beaten
- ½ cup peanuts, lighty chopped
- ½ cup cilantro
- 1½ tablespoons fish sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoon soy sauce
- 1 tablespoon lime juice
- 2 teaspoons sriracha or chili paste (more to taste)
- Prepare the noodles according to the packages directions. Set aside when done.
- As the noodles are soaking spiralize the zucchini, onion, and red pepper. If your spirlizer wont fit them, just cut them into thin strips.
- In a small to medium bowl mix all of the sauce ingredients. set aside
- In a wok or large skillet heat 1 tablespoon of oil over medium high heat. Add the garlic and cook for 1 minutes, add the veggies and cook for 3-4 minutes. Be careful not to overcook them you want them still crisp. Transfer to a plate and set aside.
- Add the last tablespoon of oil to the skillet. Add the scrambled eggs, stir until they are cooked through, make sure to break them up into small pieces. Add the drained noodles and stir until it is coated with the cooked egg. Add the sauce and cook for 2 minutes.
- Add the vegetables, and toss together until they are re-heated about 1-2 minutes. Stir in the peanuts and serve. Top with more cilantro, peanuts and sriracha if wanted 🙂