Ree Drummond leans on her pad thai recipe when she’s in search of a fast and wholesome dinner thought. The Pioneer Lady star gives stir fry a tasty spin with noodles and a easy however flavorful sauce.
Ree Drummond loves making pad thai when she’s in a rush
Drummond demonstrated tips on how to make her pad thai recipe throughout an episode of The Pioneer Lady that includes super-fast suppers.
“When I’m in a rush and I must get supper on the desk quick, I usually whip up a stir fry,” she defined. “And I’ve bought a present favourite I need to inform you about. It includes these rice noodles that I’m rinsing. I believe you’re gonna go loopy for it.”
Drummond continued, “Put together to fall in love with fast veggie pad thai. It’s a stir fry noodle dish with huge taste and it really easy to whip up on a weekday, weekend … whether or not you’ve firm or simply household.”
She sauteed sliced mushrooms in peanut oil over excessive warmth then moved the mushrooms to the sting of the pan and added asparagus and pink bell pepper strips. “It’s such a beautiful, contemporary stir fry noodle dish,” she stated. “One in every of my favourite methods to eat.”
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‘The Pioneer Lady’ star added a simple protein to the pad thai recipe
Drummond had a simple protein for the dish. “Pad thai often has both tofu or some form of protein,” she shared. “I’m going with a straight veggie model and I’m going so as to add a scrambled egg to the combo. In order that’ll add just a little little bit of protein there.”
She poured one crushed egg into the pan, stirring it with a spoon to scramble it. As soon as the greens have been completed and the egg was set, she eliminated the combination from the pan. “The worst factor you are able to do with a veggie stir fry is to overcook the veggies,” the Meals Community host stated. “You don’t need them to be flimsy and floppy. You continue to need them to have some good crispness.”
Drummond used rice noodles for the dish. “You don’t boil them in a pan,” she suggested. “You truly soak them in boiling water. Took about six minutes to try this after which I rinsed them with cool water. And that’s all it’s important to do with these rice noodles.”
She added the noodles to the pan after which started working on a easy sauce.
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Drummond completed the dish with the best sauce
Drummond mixed low-sodium soy sauce, brown sugar, clean peanut butter, fish sauce, chili garlic sauce, lime zest and juice, sliced scallions, garlic, and ginger in a blender for 20 seconds then poured it over the noodles and tossed the whole lot collectively.
“This sauce, by the best way, is out of this world,” she stated. “It’s simply my thought of heaven.”
She added the greens to the noodles and tossed the components collectively. Lastly, she stirred in bean sprouts for added texture. “You’ve bought the cool, crisp bean sprouts with the nice and cozy noodles,” she stated. “There’s simply a number of good things happening on this skillet.”
Drummond served the pad thai in a bowl and garnished it with finely crushed peanuts, cilantro, sliced inexperienced onions, and sriracha. “Fast veggie pad thai,” she stated. “Fast cooking doesn’t get any higher than this.”
The complete recipe is on the market on the Food Network web site.
