Today at camp we made Pad Thai. I wasn’t planning to write a blog post about it… until I tasted it.
Growing up, my brothers and I were obsessed with ‘peanut noodles.’ It was basically just my mom mixing peanut butter and soy sauce into plain pasta… which I have grown up to understand is the dumb down version of Pad Thai.
Well around these parts we didn’t dumb it down. We did it up.
Some highlight quotes from lunch include:
“This is the best thing I’ve ever tasted.”
“If I had to eat this for the rest of my life, I would.”
“Can I have thirds?”
… And my personal favorite “Wow we are really good cooks!”
Packed with a mix of summer vegetables [carrots, broccoli, snap peas, and scallions], we paired ours with coconut rice, and some chicken on the side for my little carnivores.
This is Pad Thai so easy a group of six year old’s can do it [literally], and so good a group of twenty-something’s will devour it [also, literally].
Vegetable Pad Thai [Gluten Free]
1 package rice noodles
1 c. Bok Choy
1 small onion, diced
4 cloves garlic, minced
2 t. fresh grated ginger
1 c. carrots, grated
1 c. broccoli
1 c. snap peas
½ bunch scallions
½ c. cilantro
2 T. brown sugar
3 T. tamari
1 T. sriracha
2 limes, juiced
2 T. sun nut butter [or any nut butter]
Cook the noodles according to the directions on the package. Drain and set aside.
Whisk together the ingredients for the sauce and set aside.
Prepare your veggies: Dice your onion into small pieces, mince the garlic, and grate the ginger. Slice the scallions into thin slivers [greens and whites:
Chop the broccoli into bite size pieces. Trim the ends of the snap peas and cut in half or into thirds [bite sized]. Grate the carrots. Slice the bok choy, separating the greens and whites. Add the whites with the other veggies in a bowl.
In a large sauté pan or wok, heat a little oil over medium high heat. Start with the onions, and sauté until just started to brown. Add the garlic and ginger and continue cooking for another 30 seconds. Add the carrots, bok choy stems, broccoli, and snap peas. Cook until the vegetables start to get tender, about 4 minutes. Incorporate the bok choy greens.
Push all the vegetables to one side of the pan, and crack your eggs onto the other side. Scramble the eggs in the pan, and when they have just started to set incorporate them into the rest of the vegetables. Continue cooking, stirring everything together.
Add the scallions, cilantro, and rice noodles. Mix well, then add your sauce.
Continue cooking, coating all your noodles + vegetable goodness is sauce until everything is heated through.
Serve with fresh lime wedges.
Here’s to Happy Campers!