minutes per mile blog

veggie-packed pad thai

Morning, friends! I have a run recap as usual but feel like sharing this yummy pad Thai recipe first.pad_thai_DSC0031It’s a more veggie-packed version of more traditional recipes and (I think) pretty easy to make at home, if you don’t mind chopping vegetables :)pad_thai_DSC0028AND it doesn’t include tamarind, which I guess makes it less authentic — but also makes it a heck of a lot easier to get ingredients for. I can never find tamarind at the usual grocery stores! Bah.pad_thai_DSC0026Anyways, enough chit chat. Here’s the lineup:

Veggie-packed pad Thai (serves 8)

  • 2 packs (about 28 oz) rice noodles
  • 3 lbs chicken, cut into pieces/strips
  • 1/3 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 onion, chopped
  • 1 inch ginger, diced
  • 2 small red chiles, diced and seeds removed
  • 1 tsp chile or garlic-chili sauce
  • 1 clove garlic
  • 1/4 cup vegetable or peanut oil
  • 2 cups snap peas
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1.5 cup chopped mushrooms
  • juice of 2 limes
  • 1/4 cup fish sauce
  • 4 tablespoons brown sugar
  • 2.5 tablespoons peanut butter
  • 4 tablespoons coconut milk
  • 2 cups bean sprouts
  • salted peanuts
  • cilantro

1. Mix soy sauce and cornstarch. Marinate chicken in the mix for 10 minutes or longer.

2. Cook noodles according to box instructions (I soaked mine in hot water for about 15 minutes, then strained)

3. Sauté onion, ginger, chiles, garlic, and chili sauce in vegetable oil in a large pan or wok. Next, add snap peas and peppers, cooking for 5-10 minutes. Add mushrooms toward the end.

4. In a separate pan, cook up the chicken with a bit of vegetable oil.

5. Add cooked chicken to vegetable mix.

6. Add lime juice, fish sauce, brown sugar, peanut butter, and coconut milk, and stir. Add cooked noodles. Simmer for 5+ minutes. Add bean sprouts at the end.

7. Top with peanuts and cilantro. Eat!pad_thai_DSC0036As promised, here’s the usual run recap!IMG_2991I actually did an evening/night run yesterday. It was dark, but at least my shoes were bright!IMG_2988I decided that neither my mind nor my body likes running (or moving at all) that late in the day though. I felt like crap pretty much the whole time…IMG_2990So I’m excited to get back out there this morning, while I’m feeling fresh! :) Have a good one!

  • Tamarind: have you ever been able to find it?
  • Favorite Asian dish to make at home?
  • Do you like running at night or in the morning?

9 thoughts on “veggie-packed pad thai

    • after a run, yes! don’t know about eating this one before a run, though — that spice might get to ya! ha

  1. I wish I could get motivated for morning runs, I much prefer the evening! I love ending the day with a good blast and enjoying the sunset, especially this time of year. Even as a self proclaimed morning person, I just never feel fueled enough first thing out of bed on a weekday. Sunday mornings however were made for running! :)

  2. Hey! I’m a fellow Nashvillian who recently found your site :-) I bet one of the K & S stores sells tamarind paste! There is one located on Nolensville Rd. and one on Charlotte, and generally, I’ve been able to find exotic ingredients there! You should check them out.