We looove Pad Thai over here. There is just something about that amazing combination of sweet & salty, crunchy & savory! Plus, it is naturally gluten-free which is a big plus around here since my husband and kids are gluten-free eaters.
My husband and I joke that we would go broke if we ate this dish as often as we wanted to since the rice noodles are so expensive. Plus, I was looking for another easy meatless meal to fill up our Friday menu. So, I made a few alterations to the typical recipe to bring you this: Poor Man’s Pad Thai!
Cooked from scratch with no store-bought bottles of pre-made sauce, this recipe is also made with rice instead of noodles for all those people love to eat this but don’t love the price of rice noodles.
I hope you enjoy this as much as we do!
Poor Man’s Pad Thai
2 c. Rice, uncooked
2 Tbl. Coconut Oil
3/4 c. Sugar
1/4 c. water
1/4 c. Rice Vinegar
1 Tbl. Garlic, minced
3/4 tsp. crushed Red Pepper Flakes
1 tsp. Siracha
1/2 tsp. Salt
1 Tbl. Cornstarch
1 Tbl. Water
1/2-3/4 c. Peanut Butter- crunchy!
1 Tbl. White Vinegar, optional
1 Tbl. Fish Sauce, optional
Bean Sprouts, optional
1-2 tsp. lime juice (or squeezed from one lime)
Green Onions, minced
Cook the rice according to package directions. While it is cooking, scramble and cook the eggs. Set aside. In a saucepan, combine the rice vinegar, 1/4 c. water, and sugar. Bring to a boil until sugar is dissolved. Add red pepper flakes and garlic and turn the heat down to a simmer for 2 minutes. Add the siracha and salt. In a separate bowl, combine the cornstarch and water, then add this to the saucepan. Stir frequently. It should thicken after a few minutes. Then, add the peanut butter and stir until it is melted and smooth.
In a large skillet, heat the cooked rice and coconut oil. Add the eggs and bean sprouts. Pour the saucepan mixture over it all and stir to combine completely. Add white vinegar and fish sauce if desired. You can add more peanut butter to taste if necessary. Prior to serving, squeeze the lime juice over it and garnish with green onions and cilantro.
Copyright 2016 Rebecca Recznik