This recipe was given to me by my friend Amanda, and it was an interesting challenge because I've never had pad Thai before! I've only eaten at a Thai restaurants twice, and each time I've had pineapple fried rice. Anyhow, this dish was still pretty simple for me to figure out. It's spicy, but in a good way. If you want the sauce more mild, you could use less hot sauce or add some honey into the mix to mellow things out.
Would I make this again? Yes, definitely. I bought enough supplies to probably make it four more times for me. The recipe came out to 2-3 servings, but you could easily double the recipe to feed a family of four. Also, this would be a really good recipe to throw some chicken in as well. While sautéing the veggies, throw some chicken in the mix and cook with it for a heartier meal.
Overall, the dish took about 20 minutes (or less) to make, so it was easy for a weeknight meal. A frozen bag of stir fry would save you more time (like it did me), but usually I have fresh vegetables on hand that I would need to chop up.
This recipe was originally from Happy Herbivore, but I adapted the recipe by changing some of the elements in the sauce and adding more vegetables.
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(I didn't end up using the bean sprouts or the water chestnuts, even though they appear in the photo. I bought them with the intention of adding them in, but decided against it.)