Pad Thai – $10 or Less Meal (SO Easy & Delicious)

I love this recipe because it’s quick, easy, cheap, and oh so versatile. Prior to being diagnosed with celiac disease I made this with regular dried spaghetti or linguine and soy sauce. If you’re gluten sensitive you can easily substitute gluten-free pasta and soy sauce, which will raise the price a bit.

The first time I prepared this I used the carrots, red onion, and sugar snap peas but lately I’ve been adding raw, chopped Brussel sprouts for a hint of spice and crunch, along with cooked chicken or shrimp. The peanut sauce is so good, you’ll be tempted to lick the bowl…seriously.

Once you’ve prepped your vegetables, you can make the sauce while you cook the pasta and have this meal ready in about 10 to 12 minutes. So easy!

The recipe below is the original recipe I usually make which serves 6 for about $5.00. I also include the additions that kick it up a notch and add a couple of dollars to the final price. And of course if you substitute gluten-free ingredients, which typically cost more, you’ll probably pay another $1.50 or so. Which even with added ingredients, and gluten-free products, still comes in under $10…for 6 servings.

This peanut sauce is so delicious!

 

EASY PAD THAI –

Prep Time: 15 minutes         Cook Time: 10-12 minutes            Serves: 6 for approx. $4.97

INGREDIENTS:

1 pound dried spaghetti or linguine

1/2 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon chopped, fresh ginger

2 garlic cloves (or 1 large clove)

pinch of sugar

1/2 cup water

2 carrots, peeled and thinly sliced into long strips

1/4 cup thinly sliced red onion

1 cup sugar snap peas

1/4 cup fresh cilantro leaves

1/4 cup chopped peanuts

Lime wedges

DIRECTIONS:

Cook pasta in large pot of water according to package instructions. (I add a pinch of salt to my water whenever I cook pasta.)

While pasta cooks, make peanut sauce by combining peanut butter, soy sauce, lime juice, ginger, garlic, sugar and water in a blender. Blend until smooth. Transfer to a large bowl.

Drain pasta and add to peanut sauce. Toss until mixed. Add carrots, onion, and peas. Divide evenly among bowls. Top with cilantro leaves and peanuts. Serve with lime wedges.

For a few more dollars you can add a pound of cooked, shredded or chopped chicken when you add the vegetables. (Shrimp tastes great too if that’s in your budget.) In addition to the peanut and cilantro toppings, I slice up  and add about 4 raw Brussel sprouts which gives this dish some extra crunch and spice.

** In place of the sugar snap peas, you can easily substitute thinly sliced fresh zucchini or fresh green beans.