Kathy's Pad Thai
- Number of Servings: 6
Ingredients
* Rice Noodles, 6 cup (remove) * Egg, fresh, 2 large (remove) * Egg substitute, liquid (Egg Beaters), .25 cup (remove) * Olive Oil, 1 tbsp (remove) * Sesame Oil, 1 tbsp (remove) * *Nakano Seasoned Rice Vinegar, 2 tbsp (remove) * Hot Pepper Sauce, 2 tsp (remove) * Hunt's Ketchup, 3 tbsp (remove) * Tofu, extra firm, 0.2 block (remove) * Soy sauce (shoyu), low sodium, 1 tbsp (remove) * *Adams 100% Natural Peanut Butter - Crunchy, 2 tbsp (remove) * Granulated Sugar, .15 cup (remove) * *Aldi's Spice Club Minced Garlic - 1 tsp (5g), 1 serving (remove) * Fresh Chives, 2 tbsp chopped (remove) * Cilantro, raw, 1 tbsp (remove)
Begin by heating a large pot of water for the rice noodles. Meanwhile prep the ingredients so that everything will be ready for the stir-fry.
Mix the rice vinegar, hot pepper sauce and sugar (you can use brown sugar instead of white if you wish), and sometimes I add a touch of maple syrup in a medium bowl for the sauce.
Lightly beat the eggs, mixing them with the egg beaters in another bowl. Mince the chives (or you can use green onions as well) and garlic, and place in another bowl.
Instead of adding peanuts at the end, I use chunky peanut butter and add it with the ketchup to make a peanut sauce, but if you wish you can add fresh peanuts. If you do that, place the peanuts in a resealable plastic bag and gently crush. Then put these into a bowl. You can also have bowls ready for the green onions/chives and cilantro. I personally don't like bean sprouts, so I don't add them, but you may wish to.
When the water is boiling, add the rice noodles and cook for 4 minutes, according to the package directions. Drain them in a colander and rinse with cold water. Set the colander aside and rinse out the pot for use for the stir-fry.
In a separate bowl, add the block of tofu and add the soy sauce to cover it and chop it into chunks. Let sit.
NOTE: IF YOU ARE USING SHRIMP ONLY, IF NOT SKIP TO NEXT SECTION:
In another colander, defrost the shrimp under cold running water for 5 minutes according to the package directions. Drain and let sit for another 5 minutes. Remove the tails (or buy tail-off) and chop each shrimp in half.
In a new pan, I use a stir-fry pan, but you can use any pan that is deeper than a normal frying pan, heat a tablespoon of olive oil over medium heat. When it is hot, add the eggs and cook for a minute or so until they are set but not browned. Remove the eggs from the pan and place in a clean bowl.
Heat the sesame oil in the pan over medium heat and add the chives and garlic. Stir-fry for a minute, add the tofu and shrimp (if you are using), and raise the heat to medium-high. Stir-fry for about 3 or 4 minutes – you want the shrimp to be pink and almost cooked through. Quickly rinse the cooked noodles again and drain.
Then add the rice noodles, sauce, water, chives, and cooked eggs to the pan. Cook for about 5 minutes, tossing often.
Serve with a squeeze of lime and sprinkle with peanuts (if you wish - pecans also add a nice touch), and cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUSFLOWER.
Mix the rice vinegar, hot pepper sauce and sugar (you can use brown sugar instead of white if you wish), and sometimes I add a touch of maple syrup in a medium bowl for the sauce.
Lightly beat the eggs, mixing them with the egg beaters in another bowl. Mince the chives (or you can use green onions as well) and garlic, and place in another bowl.
Instead of adding peanuts at the end, I use chunky peanut butter and add it with the ketchup to make a peanut sauce, but if you wish you can add fresh peanuts. If you do that, place the peanuts in a resealable plastic bag and gently crush. Then put these into a bowl. You can also have bowls ready for the green onions/chives and cilantro. I personally don't like bean sprouts, so I don't add them, but you may wish to.
When the water is boiling, add the rice noodles and cook for 4 minutes, according to the package directions. Drain them in a colander and rinse with cold water. Set the colander aside and rinse out the pot for use for the stir-fry.
In a separate bowl, add the block of tofu and add the soy sauce to cover it and chop it into chunks. Let sit.
NOTE: IF YOU ARE USING SHRIMP ONLY, IF NOT SKIP TO NEXT SECTION:
In another colander, defrost the shrimp under cold running water for 5 minutes according to the package directions. Drain and let sit for another 5 minutes. Remove the tails (or buy tail-off) and chop each shrimp in half.
In a new pan, I use a stir-fry pan, but you can use any pan that is deeper than a normal frying pan, heat a tablespoon of olive oil over medium heat. When it is hot, add the eggs and cook for a minute or so until they are set but not browned. Remove the eggs from the pan and place in a clean bowl.
Heat the sesame oil in the pan over medium heat and add the chives and garlic. Stir-fry for a minute, add the tofu and shrimp (if you are using), and raise the heat to medium-high. Stir-fry for about 3 or 4 minutes – you want the shrimp to be pink and almost cooked through. Quickly rinse the cooked noodles again and drain.
Then add the rice noodles, sauce, water, chives, and cooked eggs to the pan. Cook for about 5 minutes, tossing often.
Serve with a squeeze of lime and sprinkle with peanuts (if you wish - pecans also add a nice touch), and cilantro.
Number of Servings: 6
Recipe submitted by SparkPeople user LOTUSFLOWER.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 10.2 g
- Cholesterol: 71.0 mg
- Sodium: 411.6 mg
- Total Carbs: 54.6 g
- Dietary Fiber: 2.2 g
- Protein: 7.8 g
Member Reviews
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NELLJONES
I've never heard of using ketchup in pad thai. This is missing easy stuff, like shredded napa cabbage, dried shrimp, and fish sauce. Use peanuts, not peanut butter. - 12/23/18
Reply from LOTUSFLOWER (7/11/19)
Ketchup is the secret ingredient. I do use fish sauce, don't know why I left that out. I don't use dried shrimp as I prefer fresh, and I don't like cabbage or bean sprouts, so I didn't include those. Thank you for your thoughtful review.