Vegetable Pad Thai
I love pasta, but every now and then
I the people I cook for get a little sick of tomato sauce (I don’t know how it’s possible. I guess my abilities to continuously eat fresh tomato sauce directly out of the pot with a spoon, saying over and over that I’m “taste testing”, is where my 1/4 Italian-ness presents itself. No complaints). Anyway, that’s when I bring out this recipe. It’s so simple, but incredibly flavorful. You may not have everything it calls for in your pantry, but I strongly recommend this changes. You’ll be wanting to make this recipe again. So go out and buy that fish sauce! It smells like old ocean but is magic in Pad Thai- don’t be afraid. Now put away your takeout menus and get cooking!
Pad Thai (makes 4-6 servings; adapted from A Beautiful Mess)
1/2 cup rice vinegar
6 tbsp. fish sauce (if you’re vegetarian omit this and add an extra tbsp. of soy sauce)
2 tbsp. soy sauce
4 tsp. ketchup
4 tsp. worcestershire sauce
2 tsp. sesame oil
4 tsp. brown sugar
1/2 teaspoon red pepper flakes
1 lb. fettuccini (or linguini or rice noodles or something fancy like these– you decide!)
1 red pepper, sliced very thin
4 broccoli heads, cut into very small “trees”
1/2 lb. brussels sprouts, sliced very thin
1/2 cup chopped dry roasted peanuts
chopped cilantro and lime (for serving)
Stir together the first eight ingredients and set aside. Cook the noodles according the directions on the box, but not for the full amount of time (they should be even more undercooked than al dente).
In a large heavy bottomed saucepan, fry the bell peppers and broccoli in a splash of oil until just softened. Next, stir in the brussels sprouts and cook until for 2-3 minutes over medium heat. Add the noodles, then pour the prepared sauce over the everything and cook an additional 5 minutes until the sauce has somewhat evaporated and the noodles are fully cooked. Add peanuts. Garnish with lime and some chopped cilantro!