Wednesday, March 25, 2009

Shaken it up with Pad Thai

Yesterday I went to Trader Joe's. The trick about that place is going at off hours, which I can do while unemployed. Tuesdays before noon are always easy, so after some early morning errands I embarked on a journey to the eastern edges of Union Square. While waiting in the checkout line that only snaked through one extra aisle, I stumbled upon a box of Pad Thai. The box included noodles and sauce. It sounded simple enough. Also I recently purchased a wok and have yet to use it, so I thought it would be a good excuse to break it out. For my Pad Thai I added extra ingredients that the box didnt call for, but it turned out fantastic. It also happens to be wheat/gluten free so Becca was able to enjoy it as well!


  • Noodles (provided)
  • Sauce (provided)
  • 1-2 eggs
  • Protein of choice (tofu, chicken, prawns)
  • 1/2 cups of assorted mushrooms (finely sliced)
  • 1/4 cup of Snap peas (ends snipped off)
  • 1/4 cup of peanuts (crushed)
  • 1/2 cup bean sprouts
  • Sriracha hot sauce (to taste)
  • Crushed red pepper flakes (to taste)
  • Salt and Pepper to taste
  • Lime wedges for serving
  1. Boil 2 cups of water for noodles, cook noodles for 3-5 minutes or until soft but slightly firm on the inside
  2. Rinse noodles for 30 second under cold water, set aside
  3. In wok or frying pan, put 1 tbsp of veggie oil. Add well beaten egg(s) and cook until scrambled. Set aside.
  4. Add remaining two tbsp of veggie oil to wok. Add mushrooms, snap peas, and protein. Cook 5-7 minutes or until mushrooms and protein are cooked through
  5. Add noodles and sauce and cook until all sauce has been absorbed
  6. Add egg, crushed peanuts and sprouts
  7. Add Sriracha, pepper flakes and salt and pepper as needed
  8. Serve hot!
This actually turned out to be delicious, again the lighting stinks for the picture. But if this was waiting for you to eat, you probably wouldn't take the time to photograph it let alone prep the photo shoot. Mm mmm!

No comments:

Post a Comment