Happy New Year! I enjoyed a quiet celebration of the (Ontario) New Year with my family. I treated my loved ones with a delicious homemade version of Pad Thai- my favouite thing to order at Thai restaurants- I love the combination of noodles, protein, some veggies and spices.
When I make my own version, I gently sway the ratio of starchy carbs to protein (we used prawns) and veggies, and pump up the volume of the good stuff. Admittedly the recipe is a bit higher in sugar (ketchup, chilli sauce, and sugar are in the sauce), but like everything- enjoy in moderation.
Check out all the veggies I prepped for the dish:
** This dish served 4 people plus leftovers (we ate most of the protein so there was only just noodles and a few veggies leftover)
1 package rice noodles (we used the thin ones, but traditional pad thai uses wider noodles)
2 tbsp. sesame oil
1 onion, diced
4 cloves garlic, minced
3 tbsp. ketchup
2 tbsp fish sauce
1 tbsp. brown sugar
2 tbsp. natural peanut butter
2 tbsp. sweet chilli sauce
2 tbsp. lime juice
3-5 oz. cooked protein per person (we used prawns, but you can also use chicken breast or tofu)
2 eggs, beaten
1 pepper, thinly sliced
2 cups snow peas
2 carrots, julienned
2 cups baby bok choy, sliced
2 cups bean spouts
1/4 cup unsalted roasted peanuts, chopped
1 lime, cut into wedges to serve
Cilantro- optional, to serve
Soak noodles according to package directions.
Heat oil in a large wok over medium heat. Saute onion and garlic for 5 minutes, until soft and translucent. Add ketchup to lime juice. Pour in beaten egg and cook without stirring until the egg is partially set. Add rest of veggies (except bean sprouts) and saute for a few more minutes. Add noodles, sprouts, and protein and peanuts. Toss together and cook until noodles are tender and protein is warm.
Serve, top with cilantro if desired and enjoy mindfully!