Ruth's Pad Thai Recipe

 

Start with fresh ingredients - "meat" choice is up to you....



Combine with love!


Click HERE to download the recipe


Main Pad Thai Ingredients:
 
8 ounces flat brown rice noodles
3 Tablespoons olive oil
3 bell pepper, thinly sliced (any color but I don’t like green)
1 cup sliced red cabbage
1 cup matchstick carrots
3 cloves garlic, minced
8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
3 egg whites (or 2 full eggs)
1-2 cups fresh bean sprouts (entire bag is fine)

Set Aside for serving:
3 green onions, sliced
1/2 cup dry roasted peanuts
2 limes cut into wedges
1/2 cup Fresh cilantro, chopped

For the Pad Thai sauce:
8 Tablespoons fish sauce
3 Tablespoon low-sodium soy sauce (or gluten free soy sauce)
3-4 Tablespoons brown sugar or coconut sugar
8 Tablespoons rice vinegar
1-2 Tablespoon Sriracha hot sauce, or more, to taste
10 Tablespoons creamy peanut butter (I use kind with no sugar or other additives - only peanuts)

What to do:
Start boiling your water. 
 
Prep all your vegetables. 

Assemble your Pad Thai sauce.  You can either cook your “meat” with some oil in your pan with a bit of the pad thai sauce and oil, or bake your “meat” in the oven until cooked through - this will be added just before serving - gives you the chance to give “meat” choices with this recipe.  If I have a crowd I will make Shrimp, Chicken and Tofu.

Put the rest of the sauce in the refrigerator (sauce can be assembled in advance). 

Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add garlic, bell pepper, carrots and cabbage. Cook until tender.
Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
Meanwhile, Cook noodles according to package instructions, just until tender.  Rinse under cold water.
Add bean sprouts until heated through. Add the sauce and noodles.   Toss everything to combine.
Top with green onions, peanuts, cilantro and lime wedges. Serve immediately!

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