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.
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 information
Yield
4 to 6 servings
Ingredients
Sauce
Preparation
Step 1
Combine the ingredients for the sauce in a small bowl and set aside until needed.
Step 2
Cook the noodles in plenty of rapidly simmering water until al dente, then drain.
Step 3
While the noodles are cooking, heat the oil in a wok or stir-fry pan. Add the garlic and sauté over low heat for a minute or so, then add the broccoli lemongrass, if using, and white parts of the scallions. Add a small amount of water, raise the heat to medium, and cover. Steam for 3 to 4 minutes, or until the broccoli is tender-crisp.
Step 4
Add the noodles, sauce, and green parts of the scallions; stir gently but thoroughly. Add just enough red pepper flakes to give the dish the kind of kick you like. Stir in cilantro and peanuts to taste and serve at once.
Menu Suggestions
Step 5
There is no better pairing for this than Thai Tossed Salad (page 184). Since making Pad Thai is very hands-on, prepare the salad before starting the noodle dish. Otherwise, prepare a platter of raw vegetables if you don’t have time to make a companion dish. If you’d like to add extra protein to the meal, serve with sliced Thai-style baked tofu.
nutrition information
Step 6
Calories: 517
Step 7
Total Fat: 16.5g
Step 8
Protein: 17.5g
Step 9
Carbohydrates: 80g
Step 10
Fiber: 7g
Step 11
Sodium: 725mg
