Recipe

Kyle Baumann’s Easy Weeknight Pad Thai Noodles

Try this delicious pad thai noodle recipe at home for something comforting and delicious


Ramen, Pho, Soba, Rice, etc. The continued ascent in popularity for these soul-satisfying one-bowl meals is not surprising. What’s not to like? A bowl of flavorful, piping hot, rich, highly-seasoned, and complex broth with accompanying ingredients limited only to one’s taste will warm your soul, satisfy and fulfill your hunger all while leaving you anticipating and craving one’s next broth bowl experience.

As the brisk winter months have set in, I set out to develop my own version. For this one, I’ve chosen using Pad Thai noodles as the starch competent. Honestly, I chose this noodle because I’ve had a package in my pantry staring back at me for a bit and I also wanted to try my hand at something new. The pad thai noodle was born!

Let’s start with the star of the show: the broth. I suggest finding (or making) the highest quality, collagen-rich bone broth available. More and more specialty shops carry a variety of options. For this recipe, I’ve used a Trader Joe’s brand of equal parts chicken and beef. Veggie stock will most definitely work, too.  Let’s get started:

Directions:

  1. Prep the Pad Thai Noodles: Cook at least 1 pound of dry pad thai noodles according to the package directions in a heavy bottom stock pot. Rinse and hold. The scan be done in advance, chilled and held to use when ready.
  2. Prep the Toppings: All customizable to your liking in variety and quantity. Saute, broil, grill, slice, chop, dice, etc all of your preferred toppings.
  3. Proteins. Dice or shred pork, beef, chicken or tofu and then sauté it. If using shrimp, use the smaller size. You will also need a soft boiled or hard boiled egg, halved.
  4. Vegetables and Nuts: You can use all kinds of yummy veggies in this recipe. Recommended ingredients include kimchi, zucchini (matchstick sliced or cubed), carrots (julienned), English cucumbers (thinly sliced), thinly sliced mushrooms, green onions, sliced on the bias, water chestnuts, sliced or julienned.

FINISHING TOUCHES: HERBS/SEASONINGS/SAUCES/CITRUS

  1. Citrus: Fresh squeeze of lime.
  2. Fresh Herbs: Torn or chopped cilantro and Thai (or regular) basil.
  3. Spices: Black/sesame seeds, furikake seasoning to taste.
  4. Sauces: Soy, sriracha, sesame oil, Sambal Oelek to taste.

THE BROTH

  1. Meat or Vegetable Broth. Use 20 ounces of beef bone, chicken bone or vegetable broth. Add to this 1 tablespoon noodle soup base, fish sauce, soy sauce, grated fresh ginger, minced garlic. Add one teaspoon sesame oil, sriracha, Sambal Oelek chili paste. Over a medium heat, bring broth to a boil and reduce to a simmer in a large, heavy bottom stock pot. Simmer 15-20 minutes.

BUILD THE BOWL

  1. Pick a Bowl Size of your Choice.
  2. Fill the Bowl. Fill it half way up with noodles. Next, ladle enough broth to cover the noodles at least an inch. Add your desired protein and vegetable toppings on top of the broth and noodles. We like to put them in individual piles with the egg in the middle. Top with the herbs, lime juice and spices. Voila! You are done!

WHY WE LOVE THIS DISH

If you don’t immediately dig in, snap a picture of your brilliant and tasty creation and share it with your friends and family. We would love it if you also share a photo on Instagram and tag your photo #lasoeuretteblog. The beauty of this dish is that once the rich and flavorful broth is created, you can refrigerate it and save the leftovers and create new bowls for an endless combination of ingredients. Double or triple the recipe if you like- you can breeze the broth and meat fo ran easy weeknight meal. Have fun with this meal. Tie on your apron, spin some favorite tunes or put on your favorite podcast! You will love this recipe and so will your friends and family!

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