Make-In Take-Out: Pad Thai.

Part two in my series of creating popular take-out dishes at home.

PAD THAI ...mmm, my favorite Thai dish. I've been making it at home quite a bit lately, experimenting with different flavors. Here are three versions of pad thai sauces that I've made (all based on other recipes I've found, modified to suit my needs).

Ingredients: You can make these dishes with any veggies you want, any protein source (eggs, chicken, shrimp, or tofu) and any noodle base (I've used both traditional flat rice noodles and even regular 'ol spaghetti). Great garnishes include: hot sauce, cilantro, bean sprouts, green onions, shredded carrots, lime juice and wedges, orange slices, cashews, and peanuts. The garnishes are KEY to pad thai.

Sauces: Stir together in a bowl or blend in a blender.

Peanut Version - (dish to the right) 1/2 cup coconut milk, 1/2 cup tomato/pasta sauce, 1/4 cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon each lime juice and honey, and minced ginger & garlic.

Tomato Version - (dish to the left) 3/4 cup tomato/pasta sauce, 2 tablespoons each soy sauce, lime juice, and honey, and a pinch of hot red pepper flakes/hot sauce/cayenne pepper.

Sweet & Sour Version - (center dish) 1/2 cup water or orange juice, 2 tablespoons each soy sauce, lime juice, and honey, 1 tablespoon olive oil, and 2 teaspoons hot sauce.

Instructions: Saute the veggies. Saute the protein source. Boil the noodles. Add all together and top with sauce. Serve with garnishes mentioned above.