Take-out at home gets HEALTHY – this vegetarian pad Thai with peppers and Chinese broccoli is veggie-stuffed and just as tasty what you can get from your local take-out joint.
So……………………………………………………should I send your local takeout joint a condolence card? Flowers? A box of #sorrynotsorry chocolates?
Scratch that, I’m keeping the chocolates. But you can alert every Thai restaurant within a 50 mile radius that I am on a mission to TAKE.THEM.DOWN.
No hard feelings?
It’s nothing personal, really.
But we need to take control of our lives!
We can’t be sitting at home, twiddling our thumbs, waiting for the delivery guy to show up.
We have to grab the bull by the horns! Seize the day! Learn how to make our own pad thai!!
Yup, this is happening.
Apparently the secret to good pad Thai is the PEANUTS. Really. I always thought they were just garnish, but as I was making the sauce for this I kept adding a little of this and a tablespoon of that, but no matter what I did, it still didn’t taste right.
And then I added the peanuts. Game changer.
Because I’m all about bulking up my noodle dishes with veggies whenever I can, I stuffed this with every color of bell pepper under the sun (with the exclusion of green – blech) and gai lan, or Chinese broccoli, which adds the perfect amount of bitterness to this sweet and tangy dish. It’s takeout done right. At home. For a fraction of the calories.
Takeout menu collection –> right in the trash. Don’t think I didn’t see that.
- 1 lb dried flat rice noodles
- 5 tbsp peanut oil, divided
- 3 eggs, lightly beaten
- 4 garlic cloves, minced
- 3 bell peppers, seeded and thinly sliced
- 1 lb gai lan (Chinese broccoli), coarsely chopped
- 6 tbsp soy sauce
- 4 tbsp tamarind paste
- 6 tbsp sugar
- 1 tbsp sriracha
- 1 tbsp sesame oil
- ½ cup salted peanuts, chopped
- Put the noodles in a bowl and pour boiling water over them. Soak for at least 15 minutes, or until softened. Drain and fill the bowl with cold water. Set aside.
- In a large skillet, heat 2 tbsp peanut oil over medium heat. Add the eggs to the pan in as thin a layer as possible. Scramble quickly for the first minute, using a fork to almost flatten the eggs against the bottom of the pan, making as small curds as possible. Cook until just set and then transfer to a cutting board. Cut into ¼-inch strips and set aside.
- Raise the heat to high and add the remaining oil. Add the garlic, bell peppers, and gai lan to the pan. Saute, stirring occasionally, until the peppers and broccoli are softened, about 5- 6 minutes. Stir in the soy sauce, tamarind paste, sugar, sriracha, and sesame oil. Add the noodles to the pan and toss to coat. Serve topped with the peanuts.
Get your Thai on:
From Around the Web:
Chopped Thai Salad with Sesame-Garlic Dressing from Pinch of Yum
Spaghetti Squash Noodles with Thai Peanut Sauce from Marla Meredith
Thai Pumpkin Soup from Closet Cooking
Thai Stuffed Sweet Potatoes with Red Curry Peanut Sauce from With Food + Love
Mason Jar Quinoa Salad with Green Thai-Style Dressing from Top With Cinnamon