Mock Pad Thai

I call this “MOCK PAD THAI” because I do not consider myself very knowledgeable or skilled in Thai cooking, and let’s be real—this recipe is not the same as take-out, but it IS a super simple take on a favorite dish. It takes only ONE POT, and it’s loaded with PEANUT SAUCE. If that last sentence doesn’t have you mentally assessing what’s in your fridge and pantry right now, then maybe this recipe isn’t for you. For all those Pad Thai lovers looking for an at-home hack, this here’s for you:

MOCK PAD THAI

INGREDIENTS:
1 tablespoon olive oil
1 onion, sliced thinly
4 cloves garlic, minced
1 16-oz carton of your favorite thin pasta, fettuccine or linguine are good options
1 1-inch piece of ginger, grated (or a squirt of ginger paste)
1 red bell pepper, sliced thinly
1 or 2 large carrots, sliced into matchsticks
¼ cup scallions, chopped

FOR THE SAUCE:
2 heaping tablespoons peanut butter
1 tablespoon soy sauce or fish sauce (I used a little of each)
1 tablespoon brown sugar
1 tablespoon honey
1 teaspoon sesame oil
1 teaspoon curry paste (I use Thai Kitchen red curry paste)
A few shakes of red pepper flakes (you may want to add this later if you’re serving to kids)
6 cups water or chicken/veggie stock
1 lime, juiced
Optional: Protein of choice
For serving: Your favorite Pad Thai toppings! Think cilantro, peanuts, more scallions, bean sprouts, etc.

INSTRUCTIONS:
First, combine all sauce ingredients in a small bowl. Next, in a large, heavy pot over low heat, heat the olive oil over low heat. Add the onions and cook for about 10 minutes, stirring occasionally. Add garlic, ginger, and cook for an additional 3 minutes. Turn off the heat. Add dry noodles on top of onions, garlic, and ginger. Next add the veggies, scallions, and the peanut sauce. Pour water/stock on top of all of this, and cover your pot with the lid. Turn up heat to high, and once boiling, stir, and return to a simmer and cover loosely with a lid. Cook for around 10 minutes, or until most of the liquid has evaporated, stirring frequently. If you want to add uncooked shrimp, you can add it after about 5 minutes. I used pre-cooked chicken and tossed it in at the end. Be sure not to let all the liquid cook down, as it’s a nice, thick, delish sauce. Top with your favorite Pad Thai toppings.