The flavorful peanut sauce in this variation of a traditional Pad Thai makes a delicious noodle dish that is sure to become a family favorite. Try this recipe when you'd like to serve an exotic and tasty variation for lunch or dinner.
- PEANUT SAUCE
- 2/3 cup (5 fl. oz. can) NESTLÉ® CARNATION® Evaporated Milk
- 1/3 cup smooth or chunky peanut butter
- 1 tablespoon soy sauce
- 1/4 teaspoon ground ginger
- PAD THAI
- 8 ozs. dried, thin rice noodles *
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 fresh lime, cut into wedges, divided
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons vegetable oil
- 6 ozs. small shrimp, peeled, deveined or 1 boneless chicken breast, cut into small pieces
- 2 garlic cloves, finely chopped
- 1 large egg, beaten
- 2 cups (about 4 oz.) fresh bean sprouts
- 1 bunch green onions, sliced (about 3/4 cup), divided
- 1/2 cup chopped peanuts, divided
PLACE evaporated milk, peanut butter, soy sauce and ginger in blender; cover. Blend for 30 seconds or until smooth. Set aside. Makes 1 cup.
SOAK rice noodles for 30 minutes in hot tap water; drain. Noodles will be flexible but not soft.
COMBINE water, sugar, ketchup, soy sauce, juice of 1 lime wedge (1 teaspoon) and cayenne pepper in small bowl.
HEAT oil in large, non-stick skillet over medium-high heat. Add shrimp and garlic; cook, stirring occasionally, for 3 minutes or until shrimp turns pink. Stir in noodles, stirring quickly to keep from sticking. Pour ketchup mixture over noodles; cook for 2 minutes or until sauce is absorbed, stirring constantly.
PUSH noodles to side of skillet. Add egg to skillet, stirring until cooked. Stir in bean sprouts, 1/2 cup green onions and 1/4 cup peanuts until mixed. Mound mixture on large serving plate. Pour 1/2 cup peanut sauce down center of noodles and sprinkle with remaining green onions and peanuts. Squeeze 2 lime wedges over noodles and garnish with additional wedges. Serve with remaining peanut sauce.
SERVING SUGGESTION: Serve Peanut Sauce with grilled chicken satays or chicken fingers.
* NOTE: If rice noodles are not available, 8 ounces dried linguine, prepared according to package directions can be substituted.
Review This Recipe
What was for dinner last night
I made this for dinner last night but I replaced chicken for the shrimp, it was excellent.
loved the sauce
I had been looking for a simple peanut sause and this was it. I've used it as a salad dressing as well as a dip for chicken satay. Feel quilty I never got around to making the pad thai
It's right "at home" !!
This is a relatively easy dish to make and it tastes fantastic! Bring us more of these great, "at home" recipes! Thanks!!
tastes just like its supposed to!
I made this according to the recipe, except doubled the sauce. I've tried making pad thai before and it never tastes as good as the restaurant. This recipe does!
GOOD & DIFFERENT
I ALWAYS READ THE REVIEWS, I FIND THEM VERY HELPFUL. THE PEANUT DIDN'T SEEM TO GO OVER VERY WELL, SO I LEFT IT OUT. GOOD FOR A CHANGE.
This is a very easy reciepe even though it has lots of ingredients. I will use less peanut butter next time.
Omitted peanut butter but I add tofu & its really good. Yummy, yummy.
This is very good. It had just the right amount of everything. I substitued tofu for the shrimp to make it vegetarian. The only thing is I used boiling not "hot tap water" and the noodles were too soft.
Not what we expected. A little too peanutty for us. Probably won't prepare this again.
Everyone loved this recipe
Had company and everyone enjoyed. I would make this again.
I omitted the peanuts and the onions. Very good.