When you need to Thai one on, what could be better than going asian with Peeps® Phad Thai? When I told the Peeps about this dish they got really excited, because they thought (for some reason) that it had to do with rocket ships. I was very confused, until they cleared up the whole launch pad, vs lunch Phad thing. Sometimes I wonder about those peeps — they can be so cute and frisky, and yet so stoopid. Well, what should I expect from chicks with marshmallow for brains (not a blonde joke)?
But I digress, it turns out Phad Thai is much more common in Thai restaurants in the United States than it is anywhere else in the world — including Thailand where this dish may or may not have originated. I can tell you that the Peeps version is even rarer. Apparently there is some thought that is should be Peeps Phad Viet Nam. So when you want to wow your guests with an exotic and controversial dish — this is the one for you. Just like the Peeps’ intellect, it’s very noodley and kinda slimy. Enjoy!
- 9 oz. rice noodles
- 3 – 5 Peeps (or if you’re really adventurous, add chicken or shrimp)
- 1.5 tbsp. soy sauce
- 4 minced cloves of garlic
- 1-2 fresh red or green chilies, finely sliced
- 1 tsp. grated ginger
- 4 sliced scallions
- 1 or 2 eggs (depending on how eggy you want to get)
- 2-3 cups bean sprouts
- 1/3 cup chopped dry roasted unsalted peanuts
- 3 tbsp. vegetable oil for stir-frying
- lime wedges for serving and plate beautification
- 1/3 cup chicken stock
- 3 tbsp. rice vinegar
- 1 tbsp. fresh lime juice
- 2 tbsp. brown sugar
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1/4 tsp. cayenne pepper
- Place Peeps (or your shrimp or chicken — whatever) in a bowl and toss with soy sauce. Set aside.
- Combine ‘Pad Thai Sauce’ ingredients together in a cup, stirring to dissolve sugar. Set aside.
- Bring a large pot of water to boil. Dunk in rice noodles and switch off heat. Allow noodles to soak until soft enough to bend easily (about 5 minutes), but still firm. Drain and rinse noodles briefly with cold water to keep from sticking. Set aside.
- Heat a wok or large frying pan over medium-high heat. Add oil, then sauté the garlic with the chili, ginger, and the white parts of the green onion (keep green tops for later). Fry 1 minute, stirring constantly.
- Add marinated peeps (or whatever) and fry 2 minutes. If pan becomes dry, add 1-2 tbsp. of the Phad Thai sauce.
- Push the ingredients to the side of the pan. Crack the eggs into the center of the pan and scramble. Then add noodles plus 3-4 Tbsp. of the Phad Thai sauce. Toss until the noodles are chewy and a little bit sticky (8ish minutes).
- Gently fold in the bean sprouts (they will soften down into the heat of the noodles while remaining crispy).
- Spoon out onto individual plates and add a lime wedge on the side and a little pile of not-cooked bean sprouts. Top with green onion and a small heap of chopped/ground nuts.