These noodles use hummus as a shortcut to making something that tastes like Thai takeout.
- 4 Ounces Plain Hummus
- 2 Tablespoons Fish Sauce
- 1 Tablespoon Soy Sauce
- 2 Limes (juice)
- 2 Tablespoons Sambal Chile Paste
- 1 Tablespoon Grated Ginger
- 2 Teaspoons Honey
- Rice Noodles
- Grated Carrots
- Bean Sprouts
- For: 3 Bowls
- Preparation: 10 min
- Cooking: 10 min
- Ready in: 20 min
- Mix the sauce ingredients together.
- Cook the rice noodles to the package instructions, rinse, cook 2 scrambled eggs on high heat in some oil. Add in a handful of grated carrot and some bean sprouts and stir. Lower heat and add in the noodles and then top with the sauce. Stir until well combined. Serve and top with cilantro. Serves 2.
The other day I was about to grab some pad thai from my favorite little Thai place down the street. The store is cash only though, and I had just gone for a long run, and the ATM is pretty far away. Also I was starving. A quick scan of the cabinets made me realize that I had all the ingredients needed to satiate my craving for the sweet and sour noodles. I decided to use hummus to replace the tamarind paste, peanuts, and garlic in the dish and it came out wayyyyy better than I ever imagined and crazy easy to make. I was eating literally 15 minutes after coming up with the idea.
Pop a couple things into a bowl and call it a sauce.
A couple eggs in the pan to start things off.
Carrots next for one minute, then the noodles.
Then the sauce! That’s it!
Top with cilantro.
The tahini from the hummus helped keep that nutty flavor pad thai is known for, and the garlic added that nice punch. Overall the hummus also gave a nice body to the noodles. The fun thing was that it still sort of tasted like hummus, but also like Thai takeout.
Pungent sweet, sour, and spicy. This hit exactly what I was craving!