- 1/2 (8-ounce) package brown rice pad thai noodles
- 3 tablespoons soy sauce (used reduced-sodium soy sauce)
- 2 tablespoons dark sesame oil (used toasted sesame oil)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sugar
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon creamy peanut butter (used Skippy brand)
- 1 tablespoon sriracha or hot chili sauce (used sriracha)
- 2 teaspoons minced garlic
- 1/2 cup shelled edamame (used 3/4 cup frozen edamame, thawed)
- 1/4 cup shredded carrots
- 1/4 cup sliced green onions
- Chopped peanuts (optional) (used salted peanuts)
- Prepare noodles according to package directions for pasta. Rinse under cold water; drain. Cut noodles into 3-inch lengths. Place in large bowl; set aside.
- Whisk soy sauce, oil, vinegar, sugar, ginger, peanut butter, sriracha and garlic in small bowl until smooth and well blended. Pour over noodles; stir to coat.
- Stir in edamame and carrots. Cover and refrigerate at least 30 minutes to allow flavors to develop. Top with green onions and peanuts, if desired, just before serving.
The “dressing” is what makes this dish ! It is addictively delicious ! Hell yeah ! I like some heat in most of my dishes and this fit the bill ! You get a good smack of heat from the sriracha but you can still taste the other ingredients. The green onions and peanuts are a nice addition but the dish stands up fuckin’ great on it’s own without those toppings. Once you start eating this, you don’t want to stop until your are completely done. This makes an excellent summer dish ! The recipe says this makes 4 servings but I have a feeling they meant it as a side dish serving. If you’re having this as a main dish, you’re probably better off with figuring it as 2 servings. I’m pretty sure you’re gonna love this as much as I do ! Enjoy !
This recipe came from “Asian Cooking: Chinese, Thai, Japanese, Korean and Vietnamese Recipes”.
I wasn’t paid in any form to promote Skippy or “Asian Cooking: Chinese, Thai, Japanese, Korean and Vietnamese Recipes”.
Take care y’all !