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15-Minute Cheater’s Pad Thai
PHOTO: LIZ ANDREW/STYLING: ERIN MCDOWELL
Your favorite Thai takeout joint makes it look so simple. But have you ever tried to make pad thai at home? It’s not exactly easy. (Not to mention the three trips you have to make to the international grocery store for fish sauce.) So on those nights when you’re craving pad thai, try this 15-minute cheater’s version instead. It’s quick and easy enough for weeknights, but fancy enough for Saturday night with a glass of wine.
Makes 4 servings
Start to Finish: 15 minutes
Ingredients
1 pound wide rice noodles
2 tablespoons vegetable or peanut oil
1 bunch green onions, thinly sliced
1 tablespoon grated ginger
1 pound ground pork
½ cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons sriracha
3 cups mustard greens, roughly torn
½ cup bean sprouts
½ cup chopped peanuts
Directions
1. Fill a medium pot with water and bring to a boil over medium heat. Place the noodles in a large bowl and cover with the boiling water. Let sit until tender, 5 to 7 minutes.
2. Meanwhile, heat the oil in a large skillet. Add the green onions and ginger; cook until softened, about 2 minutes. Add the pork and cook until it’s well browned, about 5 minutes.
3. Add the chicken broth, soy sauce, rice vinegar and sriracha to the skillet. Bring the mixture to a simmer over medium heat and cook until reduced slightly, about 3 minutes.
4. Add the mustard greens and toss until wilted, 1 minute. Add the softened rice noodles and toss well to combine. Garnish with bean sprouts and peanuts.
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