Pad Thai

Name: Pad Thai
Yield: 4 to 6 servings
Ingredients: 1 cup light coconut milk; 1/4 cup ketchup; 2 tablespoons natural granulated sugar; 2 tablespoons lime juice, or to taste; 3 tablespoons reduced-sodium soy sauce; 12 ounces Asian noodles (see Note); 1 1/2 tablespoons peanut or olive oil; 2 to 3 garlic cloves, minced; 2 cups small broccoli florets; 1 stalk lemongrass, cut into thirds and bruised, optional; 4 to 6 scallions, thinly sliced; 1 cup fresh mung bean sprouts, optional; Dried red pepper flakes; 1/4 to 1/2 cup chopped fresh cilantro; 1/4 to 1/2 cup chopped roasted peanuts

January 24, 2012

Here is a pleasing variation on this popular Thai noodle dish. Though the dish is more than fine without it, do try to use fresh lemongrass if possible, as it adds a subtle flavor and scent. Many supermarkets now carry this once-exotic item. But don’t worry if you can’t find it; I’ve made the recipe with and without, and it’s good either way.

Cooks' Note

This dish is traditionally made with wide rice noodles; however, no matter how hard I try to prevent it, this kind of noodle falls apart in the dish. There must be some secret to keeping these noodles together that I am not privy to. Instead, I use udon or somen noodles. Wide Chinese wheat noodles would work well, too.

Recipe notes

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