Tag Archives: thai food

Spicy Vegetable Pad Thai

Spicy Vegetable Pad Thai {Little Leopard Book}

Most of my meals these days are pre-planned, sometimes more than a month in advance, so spontaneous cravings generally take a back seat to what my taste buds desire!

But last night, there was no stopping the serious Thai food craving I had been experiencing for the past 3 days!

It was getting late and I contemplated ordering out, but then remembered I had a package of Pad Thai noodles in my pantry. My next thought was that I had soy sauce, eggs, scallions and cilantro, so surely I could make something happen!

Vegetarian Pad Thai

Most of the time I create my recipes well in advance, shop for the ingredients and plan the dish, last night was a fly-by-the-seat-of-my-pants kind of night… and I liked it!

I made sure to test the Pad Thai Recipe before I devoted any time to writing it down or photographing the dish.  One bite and I knew it would be an LLB favorite, so over to the photo studio it went!  And by photo studio I mean my kitchen table!

Vegetarian Pad Thai

Because this recipe was so spontaneously concocted, not all of the final ingredients made it into the photo below, but the majority are there.. plus some peanut butter and crushed peanuts!

Spicy Vegetable Pad Thai Ingredients

Ingredients (serves 4)

  • 8 oz pad thai noodles
  • 1 tsp sesame oil
  • 1 onion (thinly sliced)
  • 1 jalapeno (de-seeded and thinly sliced)
  • 4 cloves garlic (minced)
  • 2 eggs (scrambled)
  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp peanut butter
  • 2 tbsp brown sugar
  • 2 limes (juiced)
  • 1 tbsp sirarcha
  • 1 tbsp thai red curry paste
  • 2 tbsp fresh cilantro
  • 2 tbsp scallions (chopped)
  • 2 tbsp peanuts (crushed)

Begin by boiling a large pot of water.

While waiting for the water to boil add 1 tsp sesame oil to a small skillet and sauté the onions, jalapeños and garlic for 5 minutes.

Vegetable Pad Thai

In a separate pan scramble the eggs.  Set to the side, then place the pad thai noodles in the boiling water. Boil for 3-4 minutes.

While the noodles are boiling prepare  the sauce by whisking together the soy sauce, 1 tbsp sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red chili paste.

Spicy Pad Thai Sauce

Next, drain the rice noodles and place in a large bowl. Add the onion, jalapeño, garlic and scrambled eggs, then pour the sauce over the top and toss to combine.

For the last step, sprinkle cilantro, scallions and crushed peanuts on top.

Spicy Pad Thai {Little Leopard Book}

I have a confession y’all… since this was such a spur-of-the-moment concoction, I did not have any peanuts… except a small bag of Southwest Airlines peanuts from my last flight!  My roommates got a great laugh out of this, but hey, peanuts are peanuts, right??

Spicy Pad Thai

This pad thai recipe is vegetarian, gluten-free and easily made in 15 minutes!

Vegetable Pad Thai

♣ Vegetarian Option: This recipe is vegetarian.

  • Vegan Option: Omit the egg, replace with extra veggies.
  • Add the Meat Option: Chicken or shrimp would be delicious in this dish!

♦ Gluten Free Option: Be sure to use a gluten-free soy sauce and this recipe is gluten-free.

Spicy Vegetable Pad Thai

Prep Time: 15 minutes

Serving Size: 2

Spicy Vegetable Pad Thai

Ingredients

  • 8 oz pad thai noodles
  • 1 tsp sesame oil
  • 1 onion (thinly sliced)
  • 1 jalapeno (de-seeded and thinly sliced)
  • 4 cloves garlic (minced)
  • 2 eggs (scrambled)
  • ¼ cup soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp peanut butter
  • 2 tbsp brown sugar
  • 2 limes (juiced)
  • 1 tbsp sirarcha
  • 1 tbsp thai red curry paste
  • 2 tbsp fresh cilantro
  • 2 tbsp scallions (chopped)
  • 2 tbsp peanuts (crushed)

Instructions

  1. Begin by boiling a large pot of water.
  2. While waiting for the water to boil add 1 tsp sesame oil to a small skillet and sauté the onions, jalapeños and garlic for 5 minutes.
  3. In a separate pan scramble the eggs, then set to the side.
  4. Place the pad thai noodles in the boiling water.
  5. Boil for 3-4 minutes.
  6. While the noodles are boiling prepare the sauce by whisking together the soy sauce, 1 tbsp sesame oil, peanut butter, brown sugar, lime juice, sriracha and Thai red chili paste.
  7. Next, drain the rice noodles and place in a large bowl.
  8. Add the onion, jalapeño, garlic and scrambled eggs, then pour the sauce over the top and toss to combine.
  9. Sprinkle cilantro, scallions and crushed peanuts on top.
http://whitneybond.com/2013/01/22/whats-for-dinner-spicy-vegetable-pad-thai/

Thai Peanut Vegetable Pasta

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After having my first “Thai experience” a couple of months ago I’ve been eating and experimenting with Thai food on a consistent basis.

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Thai Peanut Pasta is one of my favorite dishes yet and it worked out perfectly because I had extra peanut sauce from my PB&J Chicken Skewers.

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I loved this recipe for 3 reasons:

  1. I hate to waste anything, especially food, so I was very happy to find another use for the extra sauce!
  2. This sauce was so amazing I will admit that I’ve actually been eating it by the spoonfuls since I made it!
  3. This recipe was super easy and only took 15 minutes to put together!

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Ingredients (serves 3-4)

  • 2 cups pasta (uncooked)
  • 1 tsp olive oil
  • 14 oz bag stir fry vegetables
  • 1/2 cup Thai peanut sauce

Begin by bringing a medium pot of water to a boil. Cook the pasta for 8-10 minutes.

While the pasta is boiling stir fry the vegetables in a small skillet with olive oil.

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Next, drain the pasta and add the vegetables to the pot.

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Pour the peanut sauce on top.

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Toss to coat.

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Place in a bowl and dig in!

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This dinner can be made start-to-finish in 15 minutes!  Quicker than you can say “Thai Take Out”  🙂

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Save some for lunch the next day, yum!

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♣ ”Add the Meat” Option: For the non-vegetarians, chicken breast can be added to the stir fry vegetables and tossed into the pasta for a delectable Thai Chicken Peanut Pasta.