A month or so ago, I was craving Pad Thai, so I hit up Pinterest in search of an easy recipe. I came across this one from Peanut Butter Runner and became hooked!
I wanted this meal to be as quick as possible, so I took Peanut Butter Runner’s and basically just cut out a few steps and ingredients and called it my own (i.e. it’s not at all authentic pad thai, but it’s totally delicious).
Here is my version- the easiest Pad Thai you’ll ever make.
1/3 cup water
1 tablespoon soy sauce (I use Bragg’s)
1 tablespoon fish sauce (or another tbsp of soy sauce)
3 tablespoons maple syrup (her recipe called for brown sugar- coconut sugar would work well too)
3 tablespoons natural peanut butter
1 tablespoon freshly squeezed lime juice
1 tablespoon vinegar (or extra tbsp of lime juice)
1 teaspoon chili sauce (or sriracha)
1 teaspoon minced or grated fresh ginger (optional)
- Place rice noodles (enough for 2-3 people, I don’t have an exact measurement) in a large pan and cover in water. Cook over medium heat until noodles are soft.
- While the noodles are cooking, throw all of the sauce ingredients into a blender and blend until smooth.
- Wash and chop bok choy and place it into your bowl(s).
- Once the noodles are ready, strain them and add them back into the pan. Pour the sauce on top- depending on how much noodles you’ve cooked, you may not need to use all the sauce. You want to pour in enough sauce that it’s a bit soupy because some of it will evaporate, but I sometimes have sauce left over, which is great because I’ll pour it over rice or something the next day.
- Cook over low-medium heat for a few minutes, stirring frequently, until the sauce becomes a bit thicker (just a few minutes is good, other wise it will become too dry. If this happens, just add more sauce).
- Once the noodles are ready, place them on top of the book choy and top with sliced green onion, peanuts, and lime.
So damn easy, and so damn good.
I like keeping this recipe super simple, but if you want to bulk it up, there are tons of options! Add chicken, shrimp, more veggies, bean sprouts, tofu, whatever! Just follow your tastebuds! If I do want to add tofu, I like to broil it in the oven and then just throw it in when I’m ready to serve it. I tried stir frying it once with the sauce and noodle mix but because of the sauce it couldn’t crisp up, so it was just mushy.
Press excess water out of a block of firm tofu and then slice and cube it.
Place on a pan with parchment paper (use parchment paper- I don’t think any amount of oil could keep it from sticking to the pan).
Place in the oven and turn it to broil. Flip tofu after about 5 minutes. Cooking time should be about 10 mins total depending on the size of your subs and level of desired crispness.
Obvioiusly on their own, these will not be the most flavourful things, but once they are coated in that peanut sauce, they are delicious!!
And once again, for the still easy (and delicious!) but slightly more involved recipe from Peanut Butter Runner, check it out here.
I hope you love this meal as much as I do!! It is just so easy, and to be honest even this is a lot more effort than I normally put into cooking, but I think it’s soo worth it. Let me know what you think and send me pics of the finished product!
p.s. want more delicious recipes? Download my recipe ebooks for free!