Recipe
Bok Choy Pad Thai
Bok Choy Pad Thai by Momma Cuisine
Eating on a budget does not need to be bland and boring! If you explore with ingredients and flavors, you will be surprised to find out that some of the cheapest ingredients are flavorful and delicious. Pad Thai is a delicious rice noodle dish from Thailand that is packed with vegetables, your choice of protein or none for vegetarians, crunchy peanuts and that distinct flavor of tamarind and salty fish sauce.
Our Great Everyday Meals version ditches the tamarind since it may be hard to find for some, and uses a little soy sauce, brown sugar and lime instead. And if you make sure that your soy sauce is gluten free, this entire dish is also!
- 3 tablespoons vegetable oil
- 1 medium red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoons kosher salt
- 2 teaspoons Serrano chili, seeded and minced
- 1 red bell pepper sliced
- 3 tablespoons Thai basil, roughly chopped
- 1 pound wide rice noodles, or Pad Thai noodles, cook following instructions on package
- Soy sauce mixture
- 2 eggs, scrambled
- 2 cups sliced baby bok choy
- 1 cup salted roasted peanuts, chopped
- For the sauce:
- 4 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
Take the dry rice noodles and place in a large bowl. Put boiling water over the noodles and let sit for about 4-5 minutes until the noodles are soft, then drain.
Take a wok or large saute pan and heat to medium-high heat with vegetable oil. Add the onions, garlic, and ginger and saute until softened. Then, add some salt, Serrano chili, bell peppers and Thai basil. Toss together until heated through. Add the rice noodles and toss all together.
Then, add the soy sauce and lime mixture, tossing it all and letting the flavors combine. Add the scrambled eggs and bok choy, tossing until the bok choy is nice and tender. Taste for seasoning and then top with chopped peanuts.
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