Who moved my wok?

Two best friends, one kitchen, endless possibilities.

Pad Thai Fusion.

Our beach. I want to go back.

After eating delicious Thai food on a beach for a week in Koh Samui, we became obsessed with Thai noodles, but none of the Thai restaurants in Beijing could even come close to what we had experienced in their motherland.  Savoring the tastes and flavors we devoured and committing them to memory, we (ahem, Elizabeth) wracked her brain and scoured the Internet to come up with a recipe that would be an ode to our favorites from the island while putting her own twist on it.  Thus, Pad Thai Fusion was born.  This particular version of it is a bit of a combination of two other noodles we have made before, and I think it’s the best one yet.  Prepare yourselves for some deliciousness.  ALLERGY WARNING: THIS CONTAINS PEANUTS AND PEANUT BUTTER.  I’m talking to you, Amy Dobrzynski.  Please make adjustments if you have allergies or other aversions to nuts; this recipe can be just as delicious with less of the nuts and more of the other stuff.

First, boil noodles.  Any noodles.  We buy noodles from our Chinese grocery store, so we can’t actually read what kind they are, but they are flat and about the width of fettucini.  Put these noodles aside, and maybe run some water over them so they don’t stick.  Then, bring out the wok to saute the veggies.  Use whatever vegetables you have fresh and available.  In ours, we used broccoli, carrots, snap peas, red peppers, green peppers and of course, bean sprouts, because what is Pad Thai (Fusion) without bean sprouts.

Throw those veggies, minus the bean sprouts, in the wok with a smidgen of oil, half a teaspoon of garlic powder and two tablespoons of soy sauce to begin cooking.  Then,whip up the peanut sauce, which consists of 2-3 tablespoons of crunchy peanut butter with hot water to dissolve it.  After 5-7 minutes of cooking the veggies, add in the noodles, the peanut sauce and more soy sauce if you want.  Let these all cook together for another 3-5 minutes, and during the last minute, throw in the bean sprouts.

I love this dish because it’s packed with tons of colorful, good-for-you veggies and bursting with flavor.  It balances the nutty, full flavor of the peanut butter sauce with the savory soy sauce and the tang of the citrus, coming together for a delectable treat you will love.  It isn’t your traditional pad thai, but it sure is tasty!  Serve up in a nice little bowl, garnished with chopped peanuts, fresh cilantro, and any kind of citrus wedge.  Prepare to eat until you’re in a food coma.  YUM.

Sooo yummy!


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