Noodles & Co. on a Budget

Have you ever entered a Noodles & Company and just felt as if you wanted to purchase many Pad Thais so you were able to continue to eat them for the week? Well look no further! I have conquered a fear of mine, Thai cooking, and have made my version of Pad Thai from Noodles & Company. To begin I want to say that my take is a little healthier. Comparing calorie intake, my version comes out with a whopping 120 calories, compared to the 450 calories at Noodles & Company. 

I had time on my hands this past Sunday to venture to Cub Foods to grab the ingredients that I knew I didn't have at home. I purchased most of these items (pictured above) in the Authentic and Asian food isle. The rest I found in the produce section. I love shopping at Cub because I know I'll find some of the best deals and that I am making healthy choices. This recipe is meant to be cooked on a stove top, with one large pot and one large skillet. So lets get cooking!

Start to Finish: 40 minutes (20 minutes to prep, 20 minutes to cook)
Money Spent to Make: (per serving) $3.17
Calories (per serving): 120

At home Noodles and Co.
1 (12 oz) package of Rice Noodles
2 tablespoons butter
1/4 cup of Vegetable Oil
4 eggs
1 tablespoon White Wine Vinegar
2 tablespoons Fish Sauce
3 tablespoons White Sugar
1/8 tablespoon Crushed red pepper
1 clove garlic
2 cups Bean sprouts
1/4 cup crushed peanuts (garnishing, you don't have to use)
3 chopped green onions
2 chopped medium carrots
1 lime

Begin by washing your hands, then washing the green onions and medium sized carrots. After washing you will want to finely chop the green onions and carrots, then mince the garlic cloves. Grab the can of bean sprouts and lay all of your ingredients on a plate once you have finished the vegetable prep.

While chopping the vegetables, you will want to soak the whole package of rice noodles in ice water, just until they feel slightly softened. It should take between five to ten minutes, so while that is chilling you can start adding the vegetables to your skillet. 

Crack four large eggs into a mixing bowl, whisk them together. Once fully whisked add the four eggs into a skillet. Mix the vegetables and eggs together, till cooked fully through.

While the noodles are soaking and the eggs and vegetables are cooking in the skillet, this would be the best time to start making the sauce to go over the whole dish once it is finished. You will add one table spoon of white wine vinegar, two tablespoons of fish sauce, three tablespoons of white sugar and 1/8 of crushed red pepper. I recommend to taste while mixing, and also let the white sugar fully dissolve before making the choice to add more. Mix thoroughly, add ingredients if you think necessary. It should have a sweet and sour taste with a little kick from the peppers. 

  

Once the noodles have soaked for the appropriate length of time, you are then able to boil them on high heat and five cups of water till they feel stringy and a bit al dente. Once the noodles are cooked it is time to add all of the ingredients together!

Start by adding the noodles to a big bowl (pictured above) then add the vegetables and eggs that have been simmering in the skillet, finish by drizzling the sauce over the whole dish. I added cilantro and crushed peanuts to the top of mine, however, you can add or take out any ingredient you want from this recipe. 

I want to add that this recipe is gluten free and vegetarian, however, you can make it with any type of meat you would like. I have had pork and chicken Pad Thai, and they are both delicious.

So take it from me and don't be intimated to step out of your comfort zones. Go ahead and thai it out! My big batch made seven servings that I will gladly be eating for the next week. Beats what you can take home in a to-go container.

Bon Appetite my fellow students!