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Recipe of the Day: Spicy Peanut Pad Thai

Shared by Chef Lexi Linsenman


Spicy Peanut Pad Thai


1 cup diced carrots

1 cup chopped broccoli

1 cup cooked rice noodles or ramen noodles (minus the flavor packet)

2 poached eggs

2 tbsp avocado oil

2 cloves garlic, diced

1/2 tsp fresh, diced ginger

1 tbsp crunchy/smooth peanut butter

2 tsp. soy sauce or liquid aminos

1 tsp chilies in oil or sriracha (or skip for no heat!)

Additional items:



Sesame seeds/Thai chilies/cilantro


In a cast iron or large pan, turn the burner to medium heat and add oil

Throw in veggies, and cook for 5-7 minutes stirring occasionally

Add garlic and ginger and cook for an additional 1-2 minutes

In a small bowl stir together peanut butter, soy sauce (or liquid aminos), and chilies in oil (or sriracha)

Turn heat down to low and add noodles and sauce to the veggies

Stir until well blended

Turn off heat and add poached eggs, peanuts, Thai chilies or additional items


-Chef Lex

Shared by Sarita Gelner of the Ritzy Mom blog ST. LOUIS - 2/3 C. Honey Graham cracker crumbs 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted Pinch fresh lemon zest (optional) 8 ounces full fat cream cheese, room temperature 1/4 C.