Pad Thai (Thai stir fry)

For me the thing that makes a Pad Thai a Pad Thai is the tamari, tahini and the ribbon noodles. All the other ingredient are interchangeable ( in my opinion). In the traditional dish there is an egg, which I have forgone and found it tastes just as good without. I have made this a few times with different ingredient, pretty much just whatever I have in the veg box in my fridge. I will probably update this post each time I made a new variation. I honestly don’t think you can go too wrong as long as you have the base ingredient (tamari, tahini, ribbon noodles)

Recipe version 1

  • Half a red onionIMG_5438
  • Half an Avocado
  • Full pepper
  • 1 tablespoon of tahini
  • 2x teaspoons of tamari (basically sugar free soy sauce)
  • 5-8 peanuts
  • 80g rice noodles (I use rice noodles as they are sugar free)
  • Handful of spinach

Method: Cook the rice noodles in boiling water (takes IMG_5450around 4 minutes), drain and place to the side. Add some coconut oil to a pan, when warm add a bit of chopped garlic and half the chopped onion. Put in the tamari and then stir in the handful of spinach and chopped pepper (I used a yellow pepper s that was all I had, but there are no rules, I would have used whatever colour I had) and the cut spring onions. After the spinach has ‘wilted’ add the noodles and then stir together with a spoonful of tahini on a low heat. Add salt, pepper and a sprinkle of chilli flakes to taste. and some of thechopped peanuts. Once this has all been stirred together, take off the heat. Add to a bowl and top with the avocado and sprinkle the rest of the chopped peanuts on top.

IMG_5445

Side note: When making a Pad Thai or a stir fry I like to chop my spring onions length ways. Whist this make no difference taste wise, it tricks me into I’m back in Thailand and it somehow seems more authentic.

 

Recipe Version 2

  • Big ol’ handful of spinach IMG_5526
  • Half an avocado
  • Beetroot
  • Half a red onion
  • Handful of peanuts
  • 80g Rice ribbon noodles
  • Handful of green beans
  • Tahini (tablespoon)
  • Tahini (teaspoon)
  • 2/3 spring onionsIMG_5534

Method:

Put ribbon noodles and green beans into pan to cook, should take around 4 mins. Add some coconut oil to pan, add garlic (if you want), chopped onion, spinach, spring onions, along with the tamari. Keep on low heat and add the noodles and green beans and stir in the tahini and some of the chopped peanuts. Once heated and stirred, its done!

Add to bowl and this is the point that I like to add the cold ingredient on top, which is usually just what I fancy. In this case its the avocado, beetroot and the rest of the chopped peanuts. Yum! By the time I took this picture I was on my second bowl and have already eaten the one with the beetroot and avocado on top! Oops…must work on portion control!

 

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