Jenny Pad Thai
- Jenny Moss
- Sep 6, 2020
- 2 min read
Updated: Oct 4, 2020
How cute am I?
Jenny Pad Thai
(Makes 2 Servings)
Ingredients:
– 2 Servings of Korean purple sweet potato noodles (or two servings of medium width rice noodles)
*Look at the total servings in the package of noodles, then divide it evenly and
isolate 2 servings. Or just guess and have extra.
– 1 tsp sesame oil
– 1 long carrot – either diced or peeled
– 1 head of baby bok choy – chopped (or your fav green veg)
– 4 tbs of gluten free soy sauce
– 2 tbs rice vinegar
– 1 tbs lime juice
– 1/2 tbs chili oil (optional, but recommended!)
– 2 tbs peanut butter (#creamygang)
– 1 scallion stalk – diced
Directions:
Cook Noodles according to package instructions, drain, and set aside
In the same pot you used for the noodles, heat 1 tsp of sesame oil over medium heat
Once the oil is hot, add the carrot and baby bok choy and cook for one to two minutes, until vegetables begin to soften
*I like my veggies soft, but if you want a crunch, cook 'em for less!
Add soy sauce, vinegar, lime juice, and chili oil (optional) to the veggies and cook until the vegetables fully soften or reach desired consistency.
Add the noodles back into the pot and mix into the veggies so that the sauce fully incorporates into the noodles. Remove from heat.
*if the soy sauce mix has diminished with the veggies, feel free to add more!
Add peanut butter so that the noodles become all clumpy
Garnish with scallions and dig in!
*For added spice, I recommend more chili oil and/or sriracha's hot sauce
Sup friends!
This is my spin on classic pad thai that I came up with during quarantine when the only good thing in my life was the local Korean grocery store!
In case you were wondering, I used Korean purple sweet potato noodles because with a body like mine you gotta watch those carbs. Unless you don't want to see them anymore, in which case, put them in your belly! Seriously though, eat what you want. These noodles are fire, which is why I love to cook with them.
Other than the noodles, another key, though optional, but highly recommended flavor in this recipe is chili oil, which I also got from the Korean grocery store. It can be hard to come by at your local Stop and Shop, so if you do find yourself having to make a special trip to a specialty grocery store (support local businesses!!) for this recipe, I'd recommend stocking up! Not only can it be hard to find, but you're also gonna want to put it on everything, trust me.
Without further ado,
raw beauty.
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