Recipe: Pad Thai

I’m enjoying a peaceful Sunday, cleaning house, watching the Olympics and, of course, cooking. I created pad thai for lunch. This is a nontraditional recipe. I simply went with my tastes and intuition to build the flavors. I’m very happy with the way it turned out. Hope you enjoy, too.


1/3 medium sweet onion, sliced thinly
3 cloves garlic, diced
3-5 mushrooms, sliced
2 sausages (I chose garlic and herb pork sausage), sliced
pad thai noodles (your choice how much you want to use)
1 head bok choy, stems chopped, with green leaves intact
curry, 2 cubes
sesame oil to taste (I used a very generous amount)
soy sauce to taste
pepper to taste

Submerge the noodles in water in a medium sauce pan, add the chopped bok choy stalks, cover and cook to a boil. When the water is boiling vigorously, add the green bok choy leaves and turn the heat to low. Turn off the heat when the noodles have achieved the right balance between soft and firm (should take about 2 minutes after you turn down the heat). Strain the noodles and bok choy, pouring cold water over them to stop the cooking process.

In the same sauce pan, sauté the onion, mushrooms and garlic. Add the sausage and the curry, and cook for 5-10 minutes. Add the noodles and bok choy, sesame oil, soy sauce and pepper. Stir thoroughly, and turn off the heat.

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