Tell me why I don’t like mondays… That song was playing through my head all day today. Ugh.
Luckily I could think about the delicious Pad Thai that I was serving tonight. For the people who don’t know this dish: it’s a classic recipe, but every Thai has his or her own spin on the golden oldie, so you’ll find tons of recipes online. I picked one with not too many fancy Asian stuff so that you can make this without having to look everywhere for the ingredients.
You can also change the vegetables if you’re not a big fan of bell pepper or carrots, just give it your own twist, the Thai do it too 😉
- 90g dried (rice) noodles
- 125g ketchup
- 2 Tbsp soy sauce
- the juice of 1 lime
- 1 Tbsp cane sugar
- 2 tsp curry powder
- 1 Tbsp peanut butter
- 1 tsp hot chile paste (optional)
- 1 Tbsp vegetable oil
- 1 green bell pepper, cut into strips
- 2 carrots, sliced
- 2 eggs, beaten
- 2 scallions, chopped
- 2 Tbsp unsalted peanuts, chopped
- Cook the noodles according to the directions on the package. Drain and set aside.
- In a bowl, stir together the ketchup, soy sauce, lime juice, cane sugar, curry powder, peanut butter and chile paste.
- Heat the oil in a wok over high heat. Add the green bell pepper and the carrots, and saute for 5 to 10 minutes.
- Move the bell pepper and carrots to one side of the pan, and pour in the egg. Bake the egg while stirring continuously, until it’s cooked and scrambled up nicely.
- Pour in the ketchup mixture along with the noodles, and cook until heated through.
- Garnish with the scallions (tip: I always use a pair of scissors to chop up scallions) and peanuts.
source: adapted from All Recipes