Less-Spicy Pad Thai

Jon and I were lucky enough to have both of our parents together over the holidays, and this was one of the dishes they requested I make. Normally, my Pad Thai involves lots of chiles and spice, but I toned it down so it would be less spicy for our families and everyone could enjoy it.
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First, I sliced up green onions, peppers, and carrots. I love all the colors together!

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I started off by stir-frying the green onions along with some water chestnuts in toasted sesame oil until the water chestnuts started to brown.

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Next, I added the carrots and peppers to the pan.

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While the veggies were cooking, I cooked the rice noodles and rinsed them in cold water.

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After the veggies were done, I poured in the sauce of lime juice, soy sauce, and other seasonings along with the noodles.

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I like topping the noodles with more green onions as well as some toasted (and maybe slightly burned!) peanuts.

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There were plenty of red pepper flakes so that everyone could add as much of as little heat as they wanted. It was great to enjoy a meal with everyone!

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Less-Spicy Pad Thai
1/2 package rice noodles
1 bunch green onions, chopped
2 cans water chestnuts, sliced and drained
1/2 red pepper, thinly sliced
1/2 yellow pepper, thinly sliced
4 medium carrots, julienned
1 lime, sliced
2 Tbsp toasted sesame oil
1/2 cup lime juice, plus more to taste
1 Tbsp brown sugar
1/2 cup soy sauce
1/3 cup unsalted peanuts, toasted
Red pepper flakes or sriracha sauce, to taste

Cook the rice noodles according to the package instructions. After they are done cooking, drain and rinse with cold water, then set aside.

In a wok or wide skillet, heat the sesame oil over medium high heat. Add the white and light green parts of the onions along with the water chestnuts. Stir fry for several minutes, then add the carrots.

Cook for several more minutes, until the carrots are cooked through and beginning to brown slightly.

Add the pepper slices, and cook for several more minutes. All of the vegetables should be beginning to brown on several sides.

While the veggies are cooking, mix the brown sugar, lime juice, and soy sauce in a separate bowl. Taste the sauce, and add lime juice if you want a sharper sauce.

Reduce the heat to medium low. Add a few slices of lime to the pan and allow to cook for 1-2 minutes, until you can smell the lime. I will often add a handful of the peanuts to the pan at this point, leaving the rest for serving.

Add the sauce to the veggie mixture. Once the sauce and veggies are combined, add the rice noodles and toss to combine. Cook the noodles long enough to heat through, then serve the Pad Thai topped with green onions, toasted peanuts, and pepper flakes to taste, with a slice of lime on the side.

Vegetarian Pad Thai

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One of Jon’s favorite meals is Pad Thai. I like it because it is spicy and can be whipped together fairly quickly after work!

I started off by chopping up the white parts of several green onions, along with carrot sthat I sliced into thin matchsticks. This went into the pan to sauté in some peanut oil, along with sliced water chestnuts. If you wanted to add thinly sliced red pepper, it is a great addition to this dish.

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While the veggies were cooking, I started the rice noodles. Normally I would use wider noodles, but unfortunately only the thin rice noodles could be found at the grocery store.

Once the carrots, onion, and water chestnuts were softened, I added some vegetarian chicken and lots of bean sprouts to sauté for a few minutes.

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Next I mixed up the sauce with soy sauce, sriracha, lime juice, and a little brown sugar.

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Once the noodles were cooked and drained, I mixed them into the pan with all the veggies and some chopped green onion, and then poured the sauce over it all. Big tongs are the only reasonable way to mix it all together!

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The pad thai is delicious topped with some more green onions, peanuts, and an extra squeeze of lime juice.

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Vegetarian Pad Thai

1 bunch green onions, chopped
3 carrots, sliced into thin matchsticks
1 can water chestnuts
Package of bean sprouts
8-10 ounces rice noodles
3-4 Tbsp soy sauce
3-4 Tbsp lime juice
1.5 Tbsp brown sugar
3 Tbsp sriracha sauce (you can substitute tomato paste mixed with a little garlic if you aren’t a fan of spicy food)
Peanuts for topping

In a wide pan, sauté the white parts of the green onions, the carrots, and the water chestnuts until softened slightly, about 5 minutes. Add the bean sprouts and sauté for a few minutes more. If the veggies start sticking, add a little soy sauce to the pan.

Mix the sauce by combining 3 Tbsp soy sauce, 3 Tbsp lime juice, the brown sugar and the sriracha sauce. Taste, and add soy sauce or lime juice to adjust the saltiness or sourness of the sauce as needed.

Add the cooked rice noodles and half of the green onions to the pan. Mix together with the veggies using tongs. Pour the sauce over the veggie and noodle mixture, and mix together.

Serve topped with green onions, peanuts, and a squeeze of fresh lime juice.

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