I’ve discovered a super easy dinner that is AH-mazing! This is one of our favorite go-to meals if we order Thai food out. I never realized until recently that we could make it cost-effectively at home and a no-meat option too with added protein!
My recipe Serves 2-4 depending on the appetites! Serves 2 people generously and could have seconds or left-overs.
Pad Thai Ingredients
Box of Natural Unbleached or Organic Capellini Noodles
“Brick” of Temepeh – usually found by mushrooms and lettuce in refrigerated section of produce aisle
Could substitute Tempeh for a couple Chicken Breasts for a meaty option
One medium onion, chopped
Optional but recommended veggies : Chopped Zucchini, Mushrooms, Thinly Sliced Carrots!
Olive Oil
Tamari Soy Sauce
One Bottle of Thai Peanut Sauce
Unsalted Bulk Peanuts
2 Happy Free Range Chicken Eggs
Directions
Bring a pot of water to boil (to cook the pasta.)
Use a brick of Tempeh, cut into bite sized pieces. In a Wok or Fry Pan, Pour in some olive oil, Tamari Soy Sauce, and a couple Tablespoons or so of Peanut Sauce over medium heat.
Cook Noodles al dante, as directed on the box. A box of Capellini is great, it’s a bit smaller than spaghetti.
Cook chopped onion till opaque, and add optional one or any veggies you have on hand like: carrots sliced thinly, mushrooms, and zucchini. Add the cut pieces of Tempeh. Stir in to cover in juices. Add more soy, olive oil, or peanut sauce as needed – the Tempeh will take on the flavors of what is around it. Crack an egg or two over everything in fry pan and stir until cooked.
Pour about 1/3 of the Jar of Thai Peanut Sauce onto the noodles and mix in.
Plate up your serving of noodles and top with a generous amount of the goodies in your fry pan.
Place a handful of peanuts on top of the noodles, Tempeh and veggies, then pour another tablespoon or so of Peanut Sauce atop the plate for looks and added flavor.
Easy and delicious. Like having take out at home, but Organic and cheap.
We have it almost weekly for dinner now.
Let us know what you think!
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