This is a riff on pad thai with simple ingredients and big flavors. If you prefer a lighter taste, you can tone down the proportions of the seasonings for a more subtle effect. It’s a fun experiment in creating a flavor profile, and very easy to put together. You can top with pork, chicken, shrimp or tofu. I use pork in this dish (I had a leftover pork chop that I sliced up). I also use kale for nutrition and color; traditional Thai style is to use bean sprouts. I don’t add the usual egg, and I substitute crushed peanuts with peanut butter.
1/4 box whole wheat spaghetti
pork slivers (desired amount)
3 kale leaves, stemmed and shredded by hand
3 tbsp. fish sauce
1/2 lime, freshly squeezed
1-2 tbsp. sugar
1-2 tbsp. peanut butter (I prefer all-natural and crunchy)
Boil the spaghetti until it cooks through (I recommend about 15 min.), drain, and set aside. Saute the kale until it wilts, then stir in the pork slivers. Once the pork cooks (should only take about 5 min.), stir in the noodles, fish sauce, lime juice, sugar, and peanut butter. Mix thoroughly, turn off heat, let sit for about 5 min., then serve.