Quick and easy Pad Thai
By Sari Huhtala
I ordered pad Thai at an Asian restaurant last year, and I left wondering if I should pass my recipe onto the chef. I’ve tested this quick and easy pad Thai sauce on just about everyone I know, and it always leaves their tastebuds yearning for more. Feeling time-strapped? This meal is definitely up your alley. It literally takes two minutes to whip up the sauce, and you can even make the sauce ahead of time and store in the fridge for a few days beforehand.
Thai sauce
(enough for about 300-400 grams of dried pad Thai noodles)
- ¼ cup water
- ¼ cup tamari
- 1 tbsp coconut sugar
- 1 tbsp honey
- 3 tsp red curry paste
- 1 tbsp rice wine vinegar
- ½ inch piece of fresh ginger, grated
Mix all ingredients in a bowl or a small mason jar.
Vegan Pad Thai
Create a stir fry with your favourite veggies. In about 2 tbsp of olive oil or avocado oil heated on medium low in a pan, to add chopped garlic, onions, broccoli, carrots cut into matchsticks, mushrooms and shelled edamame or peas, or any other veggies you would like. Cook for five to 10 minutes.
Boil pad Thai noodles for about two to three minutes, or until soft. Avoid overcooking noodles. Pad Thai noodles, made with rice and sometimes peas, are inexpensive and can be found in the international food section of common grocery stores.
Once noodles are cooked. Pour into colander to drain, then transfer back into the pot and stir in the sauce, mixing well. Toss the veggies in with the noodles and stir, and serve.
