Is anyone else a huge lover of pad thai?! Pad thai is my favorite Thai dish (like many Americans, I know), and sometimes I can’t get enough of it – it’s that addictive. It’s the perfect combination of salty and sweet, has a great tang to it, is loaded with veggies and many of my favorite ingredients, and is so easy to make and recreate. These two recipes below are amazing, delicious, and simple alternatives to pad thai takeout, and I guarantee you’ll love them, too! You also know exactly what is going into your meal by cooking it from scratch, which is nice to know.
[adapted from Brownies for Dinner]
1 box of fettucine noodles (more cost efficient and easier to make than rice noodles – and tastes the same to me!)
4 tablespoons brown sugar
3 tablespoons fresh lime juice, plus wedges for serving
6 tablespoons soy sauce
2 squirts Sriracha
2 teaspoons vegetable oil
3 green onions, sliced
1 garlic clove, minced
3 large eggs, beaten
1/2 cup fresh cilantro
1/2 cup chopped salted peanuts
- Boil noodles (according to package) & 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 most of the scallions 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 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 plenty of cilantro and peanuts.
I’ve made this recipe a few times, and it’s really easy to pull together. You can add chicken or shrimp to it, even! And I think the cilantro and chopped peanuts make the dish – and the leftovers are almost just as good, which is a high praise from me!
Quinoa Pad Thai
[adapted from Iowa Girl Eats, one of my favorite blogs]
1 cup quinoa, rinsed
1-3/4 cups chicken broth or water
2 teaspoons oil, divided
1 cup broccoli slaw mix (or coleslaw)
1/2 cup frozen shelled edamame
3 green onions, chopped
1/2 teaspoon sesame oil
1/2 cup salted peanuts, chopped
1/2 cup cilantro
For the Thai Peanut Sauce:
1/4 cup low-sodium soy sauce
1/4 cup rice vinegar
2 Tablespoons water
1 Tablespoon + 1 teaspoon sugar
1 Tablespoon + 1 teaspoon peanut butter
2 teaspoons chili garlic sauce
- Bring chicken broth/water to a boil in a saucepan then add rinsed quinoa. Place a lid on top then lower heat and cook until quinoa has absorbed chicken broth, about 15 minutes. Fluff with a fork then set aside. (Can be done ahead of time.)
- Combine all sauce ingredients in a microwave-safe bowl then microwave for 20 seconds. Stir until smooth then set aside. Whisk together egg and sesame oil in a small bowl then set aside.
- Heat 1 teaspoon oil in a wok over high heat. Add broccoli slaw mix, frozen edamame, and green onions. Stir fry until tender, 2-3 minutes, then push to outsides of wok, creating a clear space in the center. Add egg whisked with sesame oil to center of wok then stir fry until soft scrambled.
- Add quinoa, sauce, and half the chopped peanuts to wok then toss to combine. Serve with remaining chopped peanuts and plenty of cilantro.
The minute I saw this recipe, I knew I had to recreate it. And it was SO good – quite possibly better than noodle-based pad thai! It was simple to make and the leftovers were just as good as the original dish. I will definitely be making this again – yum!
How do you feel about pad thai? Will you try either of these recipes? I’d love to hear!