Easy Pad Thai no MSG

I was reading Jen Hatmaker’s book, For the Love and in it she talks about a supper club. Pad Thai is her go-to for making a meal that will impress and encouraged us mommas to start a supper club and make this meal. So, I was inspired to create this traditional Thailand meal, even though we have never been to a Thai restaurant! I think we might try one for date night after how easy and delicious this meal turned out!

To make this significantly easier than Jen’s recipe she includes in the book, I found a Annie Chun Pad Thai sauce in the “healthy” section of kroger. This little baby is full of flavor and has no MSG or preservatives. I used the recipe on the bottle.

Annie Chun’s Pad Thai

Ingredients:

  • 4 TBSP vegetable oil or canola oil (divided)
  • 2 cloves garlic, minced
  • 4 shallots, thinly sliced (I used onion)
  • 8-10 fresh medium sized prawns, cleaned and deveined (or 1 cup of chicken or diced tofu)
  • 2 eggs, lightly beaten
  • 1 cup fresh bean sprouts (for garnish- I found the can in the Asian aisle)
  • **Em’s Addition of random Veggies- I added whatever I needed to use up in the fridge, broccoli and mushrooms
  • 2 TBSP chopped fresh cilantro
  • 3 TBSP chopped roasted peanuts
  • 3 TBSP scallions, thinly sliced
  • 1 lime, cut into wedges
  • half the package of Rice Noodles ****** (STOP! soak the rice noodles in warm tap water while you chop up the veggies and before you actually start cooking, it can take 20-30 mins to get them to the right consistency. I just read the directions on the Rice Noodle bag and I remember Jen Hatmaker making a big deal about this!)… ok,  you can continue! 🙂

Directions:

  1. Heat 2 TBSP oil in wok or pan over high heat.
  2. Add garlic, shallots and prawns to pan and cook until prawns are opaque.
  3. Transfer to plate.
  4. Add remaining 2 TBSP of oil to pan then pour in eggs; stir until cooked, about 1 minute.  Make sure to break up the egg into small pieces.
  5. Reduce heat to low, add sauce and noodles to pan and mix well.
  6. Then, add cooked prawns and bean sprouts to noodles and toss.
  7. Garnish with cilantro, peanuts, scallions, and lime wedges.

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