This pad thai isn’t traditional by any means- but it sure is delicious. I love how easy and quick this is to whip up on a busy weeknight.

Serves: 2 adults


2 tbsp soy sauce (30mL)
2 tbsp maple syrup (30mL)
1-2 tbsp lime juice (15-30mL)
sriracha if you like it spicy

Pad Thai:
1 tbsp oil (15mL)
1 clove of garlic, minced
2 cups of chopped veggies- I used mushrooms, bell pepper, carrot and green onion (500mL)
rice noodles
1 batch of sauce (see above)
crushed peanuts and like wedges for garnish

Cook the rice noodles according to package directions. Drain and set aside. In a frying pan on medium heat, fry the garlic in the oil for 2 to 3 minutes. Add the vegetables and fry for 3 to 4 minutes, until softened. Add the cooked rice noodles and sauce and cook until the sauce is absorbed. Serve with a garnish of crushed peanuts and lime wedges.

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