Delicious on their own or try one of the variations below.
Ingredients
1/2 bag of rice stick noodles (pad Thai noodle of your desired thickness OR any long noodle you have on hand)
1/4 head or 2 cups of shredded cabbage
1-2 large julianned carrots
1 thinly sliced onion OR 1 cup Chinese chives or 1 cup of thinly sliced green onion
Optional
1 cup of chopped bok choy or Chinese broccoli or broccolini or broccoli
1 block of extra firm tofu, cubed (marinated for at least 10 minutes or overnight, then baked in airfryer or spread out on baking tray in oven at 420F for 40 min, turned after 20 min, until crispy on the outside) OR 1 box of mushrooms of choice, sliced.
Sauce
2 tbsp of homemade stir-fry sauce
3 cloves of chopped garlic or 1 tbsp of garlic powder
2-3 tbsp liquid amino/soy sauce of choice
1 tbsp maple syrup or raw cane sugar or molasses
1 tbsp rice vinegar
Optional: 1/3 cup of thinly sliced Thai basil
Optional: 1 tbsp of sriracha sauce or 2 chopped up dried Thai chilies
Optional: 1tsp veg bouillon or mushroom powder
1/4 cup of more of reserved noodle soaking liquid
Finishers
1/2 cup cilantro, chopped AND/OR 1/2 cup of Thai basil leaves
1 lime (zest & juice) OR 1 tbsp rice vinegar
2 tbsp of crushed, roasted peanuts
Method
If using Tofu, marinate and bake/air-fry tofu ahead of time.
Soak rice noodles (if using), in a large bowl covered in room temperature water for 20 minutes prior to using.
Prep the sauce by mixing together stir fry sauce, sweetener, veg bouillon (if using), liquid amino acids, garlic and some of the soaking liquid.
Prep all veggies.
Turn large non-stick pan on medium high, once up to heat, add veggies and stir fry them for 3 minutes. Take out of pan.
Move noodles out of soaking liquid and into the hot pan, stir fry.
Add sauce & veggies, stir fry until noodles are translucent (careful not to overcook them), add more soaking liquid if desired.
Move noodles onto serving platter and top with finishers.
Variations
Use whatever veggies and herbs you have on hand.
If you are trying to go for a dish closer to Pad Thai, add 2 tbsp of tamarind paste to the sauce and beansprouts at the end of the cooking process.
If going for Pad See You, use wide rice noodles and Chinese Broccoli.
Notes
Everyone's pallet is different. When you are learning to cook and develop flavors, try to taste for the following: umami, sour, sweet, spicy, sweet until you find the perfect combination. You are cooking for yourself and your loved ones. It needs to make you happy!
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