Sometimes you just want something different, but also cheap, and sorta healthy. Oh, and really easy to make. Sounds like so many recipes you know right? If you’re laughing like I was while writing that, you’re in the right place. Finding recipes that hit the “sweet spot” of the trifecta: price, time, health, is a tall order.
Luckily, this recipe is one of them!
Pad Thai is probably the most famous dish outside of Thailand, and for good reason. Thailand is snack in the middle of the indochina peninsula, with a tropical climate and a lot of ocean front property. (Which comes with a lot of hurricanes and water damage, so don’t jump on that time share just yet…) This warm climate and water access combines to create a very healthy ethnic cuisine based around coconut, fish, rice, chilies, tons of spices, and tropical fruits like lemons and limes.
Authentic Pad Thai involves homemade rice noodles, hours of stewing and many ingredients common on the mainland but sometimes difficult to find and/or pricey elsewhere. This recipe is for the “cheater” who loves the flavors of Thai but doesn’t want to shell out for take-out, or spend hours in the kitchen.
You can expand this recipe to include other protein sources like tofu, chicken, or shrimp. You can also add any fresh herbs like mint or cilantro or basil, or change up the vegetables to ones that you like. You can add chilies or Thai chili paste or Sriracha to get to your preferred level of spice.
This recipe is the simplest you can make it, multiply the ingredients by the number of people you want to feed. You can easily cook for one, or for twenty. Take this bare bones recipe, try it once or twice until you’re comfortable, then make it your own! And tell me all about it in the comments.
Ingredients (per person):
- 1/4 package rice or soba noodles (or linguini)
- 1/4 small cabbage, shredded
- 1 carrot, shredded
- 1 egg, scrambled or not
- 1 tbsp peanut butter (or other nut butter)
- 1 tbsp soy sauce and/or fish sauce
- 2 tbsp lime juice or vinegar
- 1 tbsp olive oil / coconut oil
- Optional: green onion, cilantro, sriracha, chopped cilantro, chilie slices, crushed peanuts, bean sprouts
Step 1: Cook the noodles according to the package, rinse and drain and set aside.
Step 2: Shred the carrot and cabbage, and add to a frying pan with a tbsp olive oil and/or stock. Cover and cook on low for 10-15 minutes, until cabbage is wilted and opaque.
Step 3: In a bowl, mix the peanut butter, soy sauce, and lime juice. Cook the egg as you like, whether you want it scrambled or with the yolk still dippy.
Step 4: Put some noodles on a plate, add a scoop of cooked veggies, and drizzle with the sauce. If you like, add optional toppings, and your egg. Enjoy!
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How do you make this recipe yours?