Pad Thai Redux
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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)
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
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18 days ago Gerald5001
You didn't say what kind of rice noodles. There are a lot of different kinds of rice noodles
13 days 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.
18 days ago Kele Usilton
This shouldn't be labeled as vegan since it calls for fish sauce!
13 days 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!
about 1 month ago Stacy Anderson
This looks like an excellent make-at-home version of pad thai. I can't wait to try it this weekend!
2 months ago Gerald5001
The only thing I don't like about it is the onions (you call them scallions but they are still onions)
2 months ago Lemongrass&Lime
Mmmm. Looks delicious. Noting for summer.
3 months ago DEFFY
this sounds AMAZINGGGGGGGG
3 months ago ChezUs
Making this tonight - cannot wait!!
3 months 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!
3 months 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!
3 months 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!
3 months ago Paula G.
Will make a perfect accompaniment to venison bulgogi.