Rebar: Modern Food Cookbook

Most of the Asian food that we cook ends up being a simple stir fry, but Rebar’s Pad Thai offers a chance to get a little fancier without adding too much complexity. Quick, easy, and open to substitutions, this is definitely a recipe we’ll be cooking again.

Like any good stir fry, this recipe lends itself well to mise en place. Lacking any fish sauce, we added a bit of Worcestershire to punch it up a bit – definitely not a traditional Thai sauce. Once we had all the ingredients chopped, blanched, roasted, and seared, we started the stir fry, and in about 10 minutes we were done. It was really that easy!

We used egg noodles instead of the suggested rice noodles, as our local grocery place only had the former (another blow to authenticity!). This dish could easily be made vegan by omitting the eggs (and replacing the fish sauce with soy or black bean sauce), but the eggs lent a wonderful texture to the dish and mellowed out the garlic and chile nicely. Even though we halved the recipe (which is supposed to serve 4-6), we got at least 4 reasonably sized portions out of it, and it’s a good thing – we’ll want more of this soon. This is the first time we’ve ever made this particular recipe, but it could easily become a regular in our weeknight repertoire.

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