As an absolute East Asian food lover, Pad Thai has been one of the dishes I always wanted to try for myself at home. I experimented with different recipes, including all kinds of veggies and sauces, and was never really happy with the end result so far. But, after numerous attempts, I finally found a version that really excited me! I’ve put a little twist on the famous street food Thai dish by adding a bit of peanut butter in the sauce to make it a little bit creamy – perfect for my taste (not only because I love peanut butter)! 🙂
I have never been to Asia so far, so I’m only used to the ‘Western style’ Pad Thai-inspired versions that we find here, but in comparison to that, I’m really happy with the result. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. For the vegan version of the dish, we’ll have to take out the egg and replace the oyster sauce.
As I’m still new to this kitchen I find it incredibly hard to recreate dishes at home that I eat in East Asian restaurants, just because every single ingredient in it’s right amount is SO important and might change the whole taste of the dish. While I’m in the kitchen working on a Pad Thai version without the peanut butter (because I know there are some people who don’t like it), feel free to try out this creamy take on the Thai dish in the meantime!
- 300g rice noodles
- 1 red pepper, sliced
- 1 cup broccoli florets
- 1 cup bean sprouts
- 2 carrots, sliced
- 1 cup green onions, sliced
- ½ red onion, sliced
- 2 cloves garlic
- 1 Tbsp peanut oil (or any other oil)
- ½ package tofu (optional)
- 1 Tbsp ginger, diced
- 2 Tbsp peanut butter
- 3-4 Tbsp soy sauce
- juice of 2 limes
- 2 Tbsp maple syrup
- ¾ cup warm water
- Sriracha sauce, to taste
- crushed peanuts
- sliced green onion
- First combine all ingredients for the sauce in a small bowl and whisk together until combined.
- Set the sauce aside and heat the peanut oil (or any other) over medium heat in a large frying pan.
- Add the garlic and the sliced onions and sauté until golden brown.
- Add the red pepper, broccoli and carrots and let cook until you have the desired consistency (I like the veggies not too cooked, so it takes about 5-8 minutes).
- In the meantime, cook the rice noodles according to the description on the package.
- When they are done, add the noodles, the peanut butter sauce and the beansprouts and green onion to the pan and mix everything together.
- Let cook for another 1-2 minutes and serve right away, garnish with crushed peanuts and green onions.
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