So, the Pad Thai recipe I tried tonight was… not Pad Thai.
Not even close, really.
But it was good. It tasted like stir-fry. I’m guessing it probably took me about 45 minutes to do all this… because chopping all the veggies is time consuming (for me).
Therefore, I’m calling this a win and I’m sharing the recipe with all my alterations.
(Obviously I’ve named it “Pad Frai.”)
12 oz. thin spaghetti noodles
4 teaspoons peanut oil
4 cloves garlic, minced
2 red or orange bell peppers, cut into thin strips
4 ripe large tomatoes, seeded and diced
1/2 lb. chicken (at least), cut into bite sized pieces
1/2 cup low-sodium soy sauce
Juice from 1 fresh lime (about 4 tablespoons)
4 tablespoons fresh basil, chopped
6 large scallions (white and light green parts), chopped
(you can add other veggies if you like… snap peas, broccoli, etc.)
1.Bring a pot of water to boil.
2. Chop veggies and chicken.
3. Add noodles to boiling water; cook according to directions on box. Drain well and set aside.
4. Meanwhile, in large wok or skillet, heat oil over medium-high heat. Cook chicken until no longer pink. Add garlic and bell pepper and stir-fry 3 minutes.
5. Stir in tomatoes (and other veggies, if you chose to include more) and stir-fry until vegetables are just tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, and stir often, 2 to 3 minutes more. Mix in cooked noodles and basil.
6. Divide among plates. Sprinkle with scallions and serve right away.