Cheater’s Pad Thai…

Pad Thai has to be one of my all-time favorite dishes.

I love mine with tofu, chicken or shrimp. and it’s best topped with crushed cashews, cilantro and freshly squeezed lime juice.


The long list of ingredients for Pad Thai are not things that I keep well-stocked in my family pantry, so when I want this dish on a whim, I whip up a quick and easy alternative.

Now, granted, these are items that I, normally have on hand. you may not find yourself with such a culinarily eclectic stockpile.

If, however, you are a raging Asian Cuisine Addict, as am I, you will already have a full arsenal of the necessary ingredients.

Key #1: Ramen Noodles. Something that my family consumes in obscene quantities. I mean, Hello, you can feed your entire neighborhood on this stuff for just a dollar.

I use 3 bags, when I make this RECIPE for the family at lunch.

Key #2: Boil the noodles for a few minutes, then s::t::r::a::i::n and ?rinse? with cold water.

Next, make a sauce for your noodles:

Stir together in a small bowl,

~1 TBsp. Peanut Sauce (mild or spicy)

~1 tsp. each curry powder and cumin

~1/8 tsp. cayenne (heartburn, optional)

~a few shakes of seasoning salt

~1 TBsp Rice Wine Vinegar (or Mirin)

~1 TBsp. Fish sauce (if you’ve got it)

~1 TBsp. peanut oil (you could also use Safflower oil.)

~About half of a Top Ramen packet (I keep these on hand to season my fried rice. They work wonderfully! It doesn’t matter what flavor you use, shrimp, chicken, beef. All would work great!)

~Now, preheat a couple tsps of oil in your saute pan over medium/hot heat. Then, add the drained and rinsed noodles.

Pan fry and stir constantly until all moisture is gone from noodles and they begin to crisp up. (a couple of minutes)

Now, pour your sauce over the noodles and stir to coat.

Let the sauce soak into the noodles by stirring for a minute and then, remove from heat.

Sprinkle with crushed roasted peanuts or cashews.

And if you already have a fresh lime in your fridge, HOLY COW, squeeze some of that on there too!

The same goes for the cilantro.

Although, I wouldn’t recommend squeezing it, it would just be too messy. Chopping is better.

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