Recipe: Pantry Pad Thai

Recipe: Pantry Pad Thai

You will note an infinite variety of vacation recipes this week. This isn’t one among them. Associates, it is a recipe for the day earlier than you cook dinner your festive meal, once you would in any other case stress-order carryout. Pantry Pad Thai is just not genuine, except you’re fortunate sufficient to have a pantry stocked with genuine components. But it surely’s tasty, wholesome and nearly the one factor that doesn’t require effort and time this season.

Pantry Pad Thai has three elements: sauce, noodles and add-ins. Begin by making the sauce, whose magical mojo transforms yesterday’s leftovers into completely imperfect Pad Thai. Water, brown sugar, peanut butter and spices are the bottom. The rest is made with components I cheerfully improvise. Fish sauce provides genuine Pad Thai its distinctive umami taste, however I’ll wing it with a splash of low-sodium soy sauce as a substitute. No sesame oil? A teaspoon of handy canola oil is indiscernible. I can’t justify shopping for rice wine vinegar when ubiquitous apple cider vinegar presents the same sweet-tart kick. And my favourite easy-breezy swap is to make use of recent lime juice as a substitute of tamarind pulp.

As soon as we’re on the opposite facet of the vacations, deal with your self with a go to to an Asian marketplace for a few of these specialty components. Till then, I promise, these workarounds work.

In the event you don’t have rice noodles in your shelf, a pound of cooked soba or linguine noodles will get the job finished. Merely put together them based on the instructions on the field, however depart the salt out of the cooking water; soy sauce will make your Pantry Pad Thai savory sufficient. As your wholesome cooking author, I’ve to remind you that whole-wheat noodles provide extra fiber and protein than plain white pasta. As a working mom of three, I may even confess to creating this recipe with repurposed macaroni and cheese noodles. There isn’t any judgment with Pantry Pad Thai.

Sadly, zucchini noodles are the one noodles that aren’t a strong swap, which breaks my coronary heart as a result of I’m Workforce Zucchini in each different circumstance. Alas, their excessive water content material will make your Pantry Pad Thai too soupy.

Add protein by grabbing what you have already got. I preserve uncooked, peeled and deveined shrimp in my freezer always; they defrost in 10 minutes, and cook dinner in simply 5. Shredded rotisserie rooster, chopped rooster breasts, diced pork tenderloin or cubed agency tofu all play properly on this recipe. The identical find-it, use-it precept applies to greens. Carrots, snow peas, even uncooked cucumbers are all scrumptious. And in the event you’re actually scrambling, a bag of frozen broccoli steamed for 5 minutes within the microwave might be the hero of the dish. And also you’ll be the hero of the night for throwing collectively one thing really easy and engaging, it looks like a gift to your self.

You might have some flexibility with what goes into Pantry Pad Thai. The pictured model contains shrimp, broccoli and carrots. CONTRIBUTED BY KELLIE HYNES
(For the AJC)


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Learn the 2018 AJC Fall Eating Information: Eating on Buford Freeway 

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