Love Thai Peanut Sauce or Pad-Thai? Want that great taste at home but don't want more work than it takes to make pasta? Try this recipe out. I make it based on taste, so there are no measurements. Just lots of tasting!
-Pasta
-Green veggies such as green peas or broccoli, frozen or fresh
-Cooked chicken strips (leftovers, pre-cooked oven roasted chickens, etc) or Tofu or Steak (cut into strips)
-Peanut butter
-Vinegar (I find brown rice vinegar the best, but any will do)
-Lime juice (I usually freshly squeeze them)
-Tamari/Soy Sacue
-Milk (Rice milk, cows milk, or coconut milk, etc... usually something more thick, like cocounts milk or coffee creamer works best)
-Sugar (I usually use agave nectar instead)
-Ginger (finely chopped) (optional)
-Chili paste (optional)
-Fish sauce (optional)
1) Boil pasta in a large pot of water. When the pasta is almost done, toss in veggies to the pasta to cook them and also toss in the chicken to warm it up if they are leftovers. If using tofu or steak, cook separately. Drain and set aside.
2) While the pasta is cooking, combine about 1/4 cup peanut butter per serving with 2-4 limes and a generous splash of vinegar. Mix slowly. The peanut butter should change in constancy and change in color if there is enough vinegar/lime juce and should taste sour. This will be thinned out considerably, so you want it to be more sour than the final product. IF there is too much lime/vinegar, add more peanut butter.
3) Add a tiny(!) dash of tamari and also a tiny dash of fish sauce (this is the secret to really good peanut sauce).
4) Add enough milk to get a thin paste.
5) Add sugar/sweetener in tiny increments until to taste.
6) Add flavor enhancers like ginger or chili paste or black pepper to taste.
7) Pour peanut sauce over pasta. Enjoy!
*If you want to get fancy, put a fried egg on top or crispy fried onions. Use asian rice noodles for a more authentic version.
-Pasta
-Green veggies such as green peas or broccoli, frozen or fresh
-Cooked chicken strips (leftovers, pre-cooked oven roasted chickens, etc) or Tofu or Steak (cut into strips)
-Peanut butter
-Vinegar (I find brown rice vinegar the best, but any will do)
-Lime juice (I usually freshly squeeze them)
-Tamari/Soy Sacue
-Milk (Rice milk, cows milk, or coconut milk, etc... usually something more thick, like cocounts milk or coffee creamer works best)
-Sugar (I usually use agave nectar instead)
-Ginger (finely chopped) (optional)
-Chili paste (optional)
-Fish sauce (optional)
1) Boil pasta in a large pot of water. When the pasta is almost done, toss in veggies to the pasta to cook them and also toss in the chicken to warm it up if they are leftovers. If using tofu or steak, cook separately. Drain and set aside.
2) While the pasta is cooking, combine about 1/4 cup peanut butter per serving with 2-4 limes and a generous splash of vinegar. Mix slowly. The peanut butter should change in constancy and change in color if there is enough vinegar/lime juce and should taste sour. This will be thinned out considerably, so you want it to be more sour than the final product. IF there is too much lime/vinegar, add more peanut butter.
3) Add a tiny(!) dash of tamari and also a tiny dash of fish sauce (this is the secret to really good peanut sauce).
4) Add enough milk to get a thin paste.
5) Add sugar/sweetener in tiny increments until to taste.
6) Add flavor enhancers like ginger or chili paste or black pepper to taste.
7) Pour peanut sauce over pasta. Enjoy!
*If you want to get fancy, put a fried egg on top or crispy fried onions. Use asian rice noodles for a more authentic version.
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