Pad Thai with Pumpkin Peanut Sauce
I normally don't think of ways to change recipes that work perfectly, and Pad Thai is one of those foods (well, in my opinion that is). However, there is one aspect about Pad Thai that I did want to mix up. I am obsessed with the flavor of peanut sauce; although I find that it tends to be too thin. So, a way I like to thicken up the sauce without changing the flavor is to spoon in some pumpkin puree.
This is a super easy recipe to make, especially in the fall when we stock up on a lot of pumpkin puree.
Pad Thai with Pumpkin Peanut Sauce
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes
What You Need
For the Pad Thai:
- 6 oz. dry brown rice noodles
- 2 teaspoons sesame oil, divided
- 3 cloves of garlic, minced
- ½ cup chicken stock
- 1 teaspoon soy sauce
- ½ teaspoon siracha
- 1 cup water crest slices
- 1 can drained baby corns
- 2 cups shredded cooked chicken
- 1 cup cooked shelled edamame
- ½ cup fresh cilantro leaves
- ¼ cup sliced green onions
- ¼ cup finely diced chives
- 4 lime wedges per serving bowl
- 2 tbsp salt
For the Peanut Pumpkin Sauce:
- ½ cup canned pumpkin
- 2 tbsp rice vinegar
- 1 tbsp packed brown sugar
- 1 tbsp creamy peanut butter
- 1 tbsp Asian chili sauce with garlic
- 2 tbsp chopped unsalted peanuts
What You Will Do
For the Pad Thai:
- Bring a large pot of heavily salted (2 tablespoons) water to a rolling boil.
- Once the water comes to a rolling boil, remove the pot from the heat.
- Place the Pad Thai noodles into the water and allow to sit for 5 minutes to soften.
- Remove from the water and place into a large bowl. Drizzle with ½ teaspoon of sesame oil and toss so the noodles do not stick together.
- Place a large sauté pan onto the stove and bring to medium high heat.
- Place 1 ½ teaspoons of sesame oil into the pan as well as the minced garlic cloves and warm for 1-2 minutes.
- Place the shredded chicken into the pan and stir together.
- Pour in the chicken stock, soy sauce, and siracha and stir together.
- Take the noodles from the bowl and place into the sauté pan to warm together.
- Place the noodles and chicken into a dinner serving bowl and top with water crest, baby corns, edamame, green onions, chives and cilantro.
- Place the lime wedges into the bowl or to the side as a garnish.
- Serve immediately.
For the Peanut Pumpkin Sauce:
- In a medium mixing bowl stir together pumpkin, rice vinegar, brown sugar, peanut butter, and chili sauce.
- Stir thoroughly until the sauce is completely mixed. And transfer into small sauce bowls.
- Chop up the peanuts and place on top of the sauce in each of the small bowls.
- Serve to the side of each of the Pad Thai servings.
Recipe Tips:
- This will stay in the refrigerator for 3-5 days in an airtight container.
- Do not freeze, the noodles will become gummy if defrosted.
Now the last thing you have to do, as my daughter would say is, "Eat, Eat."
You may also like:
Creamy Pumpkin Pasta
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