Easy Pad Thai

Last Friday was a REALLY long day for me. I had to travel to a nearby national laboratory to take measurements, which is a 78 mile round trip. So on an average weather day it’s a long day, but when it is snowing it is even longer and more stressful (when you are the driver). The usual 1-1.25 hour drive in the morning took 2.5 hours…so to be honest I was ready to call it quits before we even really started. Nevertheless I stuck it out…mainly (i.e. only) because I was escorting collaborators around.

During the many hours that ensued, I read emails and a few papers. I tried to be productive but quickly got hungry and bored. I didn’t have any samples to measure nor were the samples being measured related to any of my projects. By mid afternoon I had a massive craving for some kind of noodle dish. I settled on Pad Thai, and eagerly began scanning the interwebs for recipes. I quickly got discouraged because many of the recipes called for things I didn’t have on hand at home, or in some cases had never heard of (i.e. Tamarind). The last thing I wanted to do was go grocery shopping for obscure ingredients on a snowy Friday night. Then I found this recipe, and I immediately knew it was the one. I didn’t have every ingredient it called for, but enough to probably make something edible. I made it as soon as I got home, and devoured it almost as quickly. I will definitely make this again, but as I note below will probably use less lime juice.


Easy Pad Thai

From: About.com Vegetarian Food


Please forgive the awkwardly placed fork. I was so ravenous I barely had the presence of mind to take a picture.


1 pound Asian-style rice noodles (I used half a pound)
1/4 cup soy sauce
1/2 cup lime juice
2 tbsp peanut butter
2 tbsp hot sauce
1/4 cup sugar
1 block tofu, diced (I did not include this)
1 onion, diced
4 cloves garlic, minced
2 tbsp sesame oil
1/2 cup bean sprouts (I did not include this)
1/4 cup chopped or crushed peanuts (optional)
4 green onions (scallions), sliced (I did not include this either)


Cook noodles according to package instructions.

Whisk together the soy sauce, peanut butter, lime juice, hot sauce and sugar.

In a large wok or skillet, sautee the tofu, onion and garlic in sesame oil for a minute or two, stirring frequently. Allow to cook for another minute or two.

Add the cooked noodles and the peanut butter and soy sauce mixture. Stir well, and allow sauce to thicken as it cooks for about 3 minutes. Top with peanuts, bean sprouts and green onions and serve hot.


1) Next time I make this I will use less lime juice–maybe 1/4 cup instead of 1/2 cup.

2) As you can see in the picture I included carrot in my rendition. Although not traditionally found in Pad Thai dishes, I enjoyed the crunch of the carrot amidst the soft noodles.

3) I was too lazy to add any meat, but I think it would go great in this dish if desired.


4 Comments (+add yours?)

  1. Abbey
    Jan 28, 2013 @ 14:42:15

    Sounds great! I just had Pad Thai for the first time about a week ago and really liked it! 🙂


  2. biblioglobal
    Jan 28, 2013 @ 15:31:34

    When time allows, I definitely recommend adding tamarind. It’s delicious!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: