Pad Thai Redux

By • February 21, 2013 • 24 Comments

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Author Notes: We may have found ourselves devouring a very indulgent version of this dish at Andy Ricker’s (of famed Pok Pok) Phat Thai the other day. Andy’s pad thai is very traditional and contains a lot of oil and probably some sugar. So because we couldn’t get it out of our minds we decided that we would make our own version – lots of vegetables, minimal oil and no sugar. We have to say this dish might be less traditional but it is still high on the delicious scale. And if you’re not too concerned with being vegan this works stupendously well with fish sauce and a scrambled egg or two.Weird & Ravenous

Serves 4

  • 4 ounces rice noodles
  • 2 tablespoons neutral oil (like grapeseed or canola)
  • 1 large garlic clove, peeled and thinly sliced
  • 2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced
  • 2 baby bok choy, thinly sliced
  • 1 handful snow peas, ends trimmed, thinly sliced lengthwise
  • Coarse salt
  • 2 handfuls watercress, roughly chopped
  • 1 tablespoon toasted sesame oil
  • 1 lime, halved
  • 1 handful mint leaves, roughly chopped
  • 1 bunch scallions, thinly sliced (white and light green parts only)
  • 1 handful peanuts, roughly chopped
  • 1/2 green jalapeño, thinly sliced (optional)
  • Fish sauce for serving (optional)
  1. Place the rice noodles in a large bowl and cover with nearly-boiling water. Let them sit until just softened, about 10 minutes. Drain them, cut them up a bit with scissors if they’re very long and set them aside.
  2. Meanwhile, heat the oil in a large skillet set over high heat. Add the garlic and cook until it’s just fragrant, only about 30 seconds. Add the peppers and cook, stirring a bit, until beginning to soften, about 5 minutes. Add the bok choy and the snow peas and cook until they begin to soften a bit too, just another minute or 2. Season the vegetables with a large pinch of salt and then stir in the reserved noodles and then fold in the watercress.
  3. Turn off the heat and stir in the toasted sesame oil and another pinch of salt while you’re at it. Squeeze all the juice from the lime over the pad thai and stir to combine. Serve immediately with the herbs, scallions, peanuts and jalapeño. If you’re not totally vegan, serve with a splash of fish sauce too.
Jump to Comments (24)

Comments (24) Questions (0)

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Stringio

26 days ago victoria sargent

This would be wonderful with shrimp or chicken cubes

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about 1 year ago Ken Woytisek

emcsull: Duh?

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about 1 year ago emcsull

edifying, thanks

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over 1 year ago emcsull

what kind of peanuts, just ordinary common peanuts ?

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about 1 year ago Weird & Ravenous

Hey there! Yes, ordinary peanuts! We prefer salty, roasted ones.

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over 1 year ago susan g

...and it was delicious. I added browned tofu cubes to make a meal of it.

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over 1 year ago ChezUs

Isn't it? Must make again, soon.

Stringio

over 1 year ago Margie Krause

Doesn't sound or look like ANY Pad Thai I have ever enjoyed anywhere , It does look delicious, though, and I shall try it !! :)

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over 1 year ago ChezUs

I thought the same but LOVED this recipe.

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about 1 year ago Weird & Ravenous

Glad you enjoyed!

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over 1 year ago Gerald5001

You didn't say what kind of rice noodles. There are a lot of different kinds of rice noodles

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over 1 year ago Weird & Ravenous

This works with all different types. As you can see in the video, we used thin (but not-too-thin) rice noodles that look almost like fettucini.

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over 1 year ago Vegan Foodies

This shouldn't be labeled as vegan since it calls for fish sauce!

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over 1 year ago Weird & Ravenous

Very true, but as we noted in the introduction and in the recipe itself, the non-vegan addition of fish sauce is optional. Hope you enjoy!

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over 1 year ago susan g

I have a vegan 'fish' sauce that I found at a large Asian market. I've never had the real thing, but this is very tasty and distinctive.

Stringio

over 1 year ago Stacy Anderson

This looks like an excellent make-at-home version of pad thai. I can't wait to try it this weekend!

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over 1 year ago Gerald5001

The only thing I don't like about it is the onions (you call them scallions but they are still onions)

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over 1 year ago Lemongrass&Lime

Mmmm. Looks delicious. Noting for summer.

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over 1 year ago DEFFY

this sounds AMAZINGGGGGGGG

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over 1 year ago ChezUs

Making this tonight - cannot wait!!

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over 1 year ago ChezUs

Just finished dinner. OMG! Great redux. Changed around a few things .... like adding more oil, a sprinkle of sugar and more spicy goodness - great recipe! Love the watercress. We will be eating this quick and easy dinner a lot!

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over 1 year ago icuqt3.14

Just finishing this dish...it's delish! Love the healthy influx of green veggies! I used lots of lime and fish sauce...keep it up!

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over 1 year ago JanetRoss

I can't stand vegan food so I added pieces of soy, garlic, ginger-marinated chicken, shrimp and some leftover roasted pork. Delicious!

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over 1 year ago Paula G.

Will make a perfect accompaniment to venison bulgogi.