Pod's Pad Thai

As previously mentioned, I love the Podleski sister cookbooks. The following recipe is one of my favourites from their Crazy Plates book, it is found on page 67. And yes, I do have the page number memorized. I have made it for Dave and I on multiple occasions and also served it for Chris one night when she came over for dinner. I also made it for everyone at the cottage one night and everyone loved it. I strongly suggest trying it out.

Pod's Pad Thai
8 ounces Rice Noodles, uncooked
1/4 cup Ketchup
2 tablespoons each reduced sodium Soy Sauce, Lime juice and Brown Sugar
1 tablespoon each seasoned Rice Vinegar, Sesame Oil
1/2 teaspoon crushed Red Pepper flakes
1 teaspoon Vegetable Oil
1/2 cup diced Red Onions
2 cloves garlic, minced
1 cup Bean Sprouts
1/2 cup grated Carrots
1/4 cup chopped Green Onions
1/4 cup chopped fresh Cilantro
1/4 cup chopped Peanuts

Cook noodles in boiling water for 3 minutes, or until tender. Drain. Rinse with cold water and drain again. Set aside.
To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl. Set aside.
Heat oil in a large, non-stick wok or skillet over medium heat. Add onions and garlic. Cook and stir until onions are tender, about 3 minutes. Add sauce and bring to a boil. Add cooked noodles, bean sprouts, carrot, green onions and cilantro. Mix well.
Cook until noodles are heated through, about 2 minutes. Sprinkle individual servings with chopped peanuts.


A few notes: I don't put in the cilantro as Dave and I aren't really fans and it is still absolutely delicious. You can also use the vermicelli type rice noodles but it makes it harder to stir in the end and I don't think it has the same feeling when you eat it. Also, you can add either chicken, shrimp or pork to this dish, but I would suggest it be precooked. If you do marinate the meat in the sauce before-hand, make sure you bring that sauce to a boil before you mix it in with the other ingredients.