Pad Thai : Make it work version


During my Senior year of High School, a good portion of my savings went to buying Pad Thai at a small restaurant downtown where I grew up. There was this sweet Thai man that hardly spoke any English, but recognized my friends and I as such loyal, frequent, and probably annoying high school customers, and so he only charged us $5 for heaps of Pad Thai. Bless that man. 

On Saturday evening I was craving Pad Thai (non-pregnancy cravings are a REAL thing). I flipped through at least 20 recipes and all required an excessive amount of ingredients I didn't have. 

Winging recipes is NOT my strong suit -- and makes me nearly break out in hives (not really, but probably close to that), however, it was the price I had to pay for some Pad Thai goodness. 

I pulled out my spiralizer and spiralized EVERYTHING, but it would be easily done chopping as well, its just I'm lazy. Now this isn't authentic in anyway, but it was cheap, used ingredients I had, and I thought it was yummy so, hmmph, good enough for me. 

Pad Thai:
  • Fettucini alfredo noodles (use rice noodles if you want to be fancy and authentic)
  • 2-3 Carrots
  • 1 Red Bell Pepper
  • Broccoli

Peanut Sauce: (from Minimalist Baker)
  • 1/2 cup peanut butter (I use all natural crunchy)
  • 2 Tbsp. soy sauce
  • 1 tsp. chili garlic paste
  • 3-4 Tbsp. brown sugar, depending on preference of sweetness
  • 1 lime, juiced
  • 1/3- 1/2 cup hot water

optional: top with slivered almonds or peanuts or bean sprouts (if I had them I totally would add them!)

1. Cook fettuchini noodles according to package. During the last 3 minutes of the pasta cooking, throw in the broccoli to cook. Drain with pasta. 
2. Saute red bell pepper and carrots (grate, cut thinly, or mandolin them if you don't have a spiralizer) medium heat (no oil necessary), until tender
3. Add all peanut sauce ingredients (except the water!) to blender or food processor. Slowly adding in the hot water until reach desired consistency.  

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