My first exposure to Thai food was back in college. I used to have a resident advisor that was President of the Thai social club. I would love hanging out with her because she always loved to prepare Thai food for events, meetings and just because to feed her residents. I would come over and enjoy some Pad Thai, or drink Thai iced tea and so much more. Besides, it was the best excuse to not do any studying, and just eat Thai food.
I have had a box of Thai Noodles in my pantry for quite some time because I always told myself to make Pad Thai noodles. Yet, I always found myself eating out for them instead. I really have to thank Claire from Branny Boils Over for posting this recipe because I found a great way to use those noodles without having to buy so many ingredients. I substituted a couple additions of vegetables that I found at Trader Joe’s to up the veggie count, and loved the sweet ketchup sauce. Ketchup is the secret to making everything addicting in my book.
Thai Style Noodles
Adapted from Branny Boils Over
7 ounces rice noodles, soaked in hot water for 10 minutes
2 cups sliced bok choy
1 cup Japanese green beans
1 cup sliced red peppers
3 scallions, sliced
¼ cup diced red onion
for the sauce
½ cup ketchup
¼ cup soy sauce
1 tablespoon sugar
1 teaspoon Sriracha
½ teaspoon minced ginger
2 cloves garlic, minced
In a small bowl, whisk together all sauce ingredients. Set aside.
In a large wok or large skillet, sauté the bok choy until slightly tender, about 3 to 5 minutes. Add sliced green beans, red peppers, red onions to wok and cook for a couple of minutes.
Toss in the soaked rice noodles and add the sauce. Cook until warm, and rice noodles are slightly tender.
In a small skillet, cook the eggs until the yolk is firm. Chop into small pieces in pan, and add to the wok.
Garnish with sesame seeds and scallions.
Review: A very tasty Thai-inspired meal…thanks again Claire!! This is a fantastic and quick Meatless Monday dish to make during the work week.