Pad Thai Noodles

This dish Denise and I first had at a local Thai resturant. It wasn't as hot as we would have liked it, so we decided to try it at home.

2 packs Pad Thai noodles.
1 pack "A Taste of Thai" peanut sauce mix.
1 can coconut milk
Assorted chopped veggies (I suggest brocolli, carrots, onions and bean sprouts)
TVP Chunks
Oil (I use Mongolian Fire Oil but any kind can work)
1 -2 tsp Chopped garlic
2 - 3tsp Minced red chili peppers

Re-hydrate the TVP chunks with boiling water.. A good rule of thumb is use as much water as you have TVP. IE: 1 cups water for 1 cup TVP chunks..

Place the noodles in hot, not boiling water to soften. You don't want to boil them as they are fairly fragile.

Prepare the peanut sauce following the directions on the packet.

Heat oil in wok. Add garlic and chili peppers. Stir-fry 'till fragrant. Add veggies and stir-fry. When veggies are almost done, drain the TVP (if there is water left) and add to veggies. You can continue to add chili peppers while stir-frying to get the heat up to your taste.

Drain noodles and combine noodles, peanut sauce and veggies untill everything is coated well.

Serve and Eat.

Return to Recipies