Most of my meals these days are pre-planned, sometimes more than a month in advance, so spontaneous cravings generally take a back seat to what my taste buds desire!
But last night, there was no stopping the serious Thai food craving I had been experiencing for the past 3 days!
It was getting late and I contemplated ordering out, but then remembered I had a package of Pad Thai noodles in my pantry. My next thought was that I had soy sauce, eggs, scallions and cilantro, so surely I could make something happen!
Most of the time I create my recipes well in advance, shop for the ingredients and plan the dish, last night was a fly-by-the-seat-of-my-pants kind of night… and I liked it!
I made sure to test the Pad Thai before I devoted any time to writing down the recipe I had created or photographing the dish. One bite and I knew it would be an LLB favorite, so over to the photo studio it went! And by photo studio I mean my kitchen table!
Because this recipe was so spontaneously concocted, not all of the final ingredients made it into the photo below, but the majority are there.. plus some peanut butter and crushed peanuts!
Ingredients (serves 4)
- 8 oz pad thai noodles
- 1 tsp sesame oil
- 1 onion (thinly sliced)
- 1 jalapeno (de-seeded and thinly sliced)
- 4 cloves garlic (minced)
- 2 eggs (scrambled)
- ¼ cup soy sauce
- 1 tbsp sesame oil
- 2 tbsp peanut butter
- 2 tbsp brown sugar
- 2 limes (juiced)
- 1 tbsp sirarcha
- 1 tbsp thai red curry paste
- 2 tbsp fresh cilantro
- 2 tbsp scallions (chopped)
- 2 tbsp peanuts (crushed)
Begin by boiling a large pot of water.
While waiting for the water to boil add 1 tsp sesame oil to a small skillet and sauté the onions, jalapeños and garlic for 5 minutes.
In a separate pan scramble the eggs. Set to the side, then place the pad thai noodles in the boiling water. Boil for 3-4 minutes.
While the noodles are boiling prepare the sauce by whisking together the soy sauce, 1 tbsp sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red chili paste.
Next, drain the rice noodles and place in a large bowl. Add the onion, jalapeño, garlic and scrambled eggs, then pour the sauce over the top and toss to combine.
For the last step, sprinkle cilantro, scallions and crushed peanuts on top.
I have a confession y’all… since this was such a spur-of-the-moment concoction, I did not have any peanuts… except a small bag of Southwest Airlines peanuts from my last flight! My roommates got a great laugh out of this, but hey, peanuts are peanuts, right??
This recipe is vegetarian, gluten-free and easily made in 15 minutes!
♣ Vegetarian Option: This recipe is vegetarian.
- Vegan Option: Omit the egg, replace with extra veggies.
- Add the Meat Option: Chicken or shrimp would be delicious in this dish!
♦ Gluten Free Option: Be sure to use a gluten-free soy sauce and this recipe is gluten-free.
♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing firstname.lastname@example.org.