One of my household’s favorite sauces for Pad Thai noodles is Sesame Peanut Sauce. Traditional Pad Thai Sauce doesn’t use peanut butter rather tamarind and fish sauce and while I love it, my kids aren’t huge fans. On nights that I am preparing this, I like to make a big wok full and let everyone serve themselves. And if you want to go the extra step, consider making your own peanut butter, or just buy the best peanut butter you can find.
Pad Thai
Makes 5 servings
12 ounces Pad Thai or dried rice noodles (you can find them in the Asian section of your grocery store)
2 tablespoons peanut oil
2 shallots or green onion, cut into slivers
3 eggs
3 ounces very firm tofu, cut into ⅛-inch cubes
½ cup bean sprouts
3 tablespoons chopped fresh chives
½ heaping cup cilantro, half of the leaves chopped, half left whole
¼ cup unsalted peanuts, crushed plus ¼ cup for garnish
Optional: grilled chicken cut into wedges, grilled shrimp, steamed broccoli
2 limes, sliced into wedges
Sesame Peanut Sauce
⅔ cup store-bought or homemade peanut butter
½ cup rice wine vinegar
½ cup orange juice
4 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
2 tablespoons sesame oil
1 teaspoon minced fresh garlic
1 teaspoon table salt
Prepare the water for the rice noodles. Follow the manufacture’s instructions.
Now, prepare the sesame peanut sauce. Combine the peanut butter, rice wine vinegar, orange juice, soy sauce, ginger, sesame oil, olive oil, garlic, and salt in a medium metal bowl and whisk until smooth. Set it aside.
Next prepare the other ingredients for the Pad Thai. Place a wok over medium heat and add in 1 tablespoon of peanut oil. Sauté the shallots until they are translucent or about 5 minutes. Careful not to burn them. Scrape them from the wok and onto a plate. Next fry the eggs in 1 tablespoon of peanut oil over medium heat. When it’s done, turn off the heat. Using a spatula, break up the egg as best you can. Now add in the shallot, tofu, bean sprouts, chives, chopped cilantro and crushed peanuts into the wok and toss everything. Next, pour in a little of your Pad Thai sauce and coat everything. At this point, you can also add in optional chicken or shrimp. When the noodles are done, add them in as well and a little more Pad Thai sauce. Mix everything so that it is well coated with the Pad Thai sauce. If more Pad Thai sauce is required, use it, but it does go a long way, so don’t over do it. Serve directly from the wok with lime wedges. Reserve the left over Pad Thai sauce in a mason jar for another time. The dressing will keep in the refrigerator for up to two weeks.
Homemade Sesame Peanut Sauce: Makes 1 cup
For the Peanut Butter: 2 cups roasted shelled peanuts, 1 tablespoon peanut oil, ½ teaspoon salt (omit salt if using salted peanuts).
In a food processor, combine the roasted peanuts, peanut oil and salt. Pulse until a creamy mixture forms. Carefully scoop out the peanut butter and place it in a clean container.
