Do you love Thai food as much as I do? And do you start to feel guilty about grabbing take-out a little too often? That is exactly what inspired me to experiment with the flavors of Thai cooking to get my “take-out” in the comfort of my own home. This recipe is my take on Pad Thai with a kick!

2 tbsp Olive Oil
8 basil leaves roughly chopped
2 garlic cloves chopped
1/2 tsp chili pepper sauce
1/3 cup of smooth peanut butter (room temperature or softened in microwave if refrigerated)
2 tbsp low sodium soy sauce
1 tbsp white or apple cider vinegar
1/3 cup warm water
1/2 pound noodles of your choice (I used rice noodles but you could use whole wheat spaghetti if that’s what you have!)
2 cups broccoli florets

Set a pot of water on the stove and bring to a boil. Heat olive oil in a saucepan over medium/low heat. Add basil, garlic and chili pepper sauce. Let flavors meld and garlic begin to brown. Add next 4 ingredients to pan and mix together. A whisk is very helpful here! Keep sauce over a low flame stirring regularly. As you are finishing the sauce your water should be coming to a rapid boil. Throw in your pasta and cook according to package directions. Just before the pasta is done throw in the broccoli for a quick boil. Drain pasta and broccoli together, reserving 1 cup of pasta water. Toss with peanut sauce and garnish with fresh basil leaves. If you feel the noodles are too sticky you can add reserved pasta water a little at a time to get desired consistency.

Serves 2 as an entree and 4 as a side dish

** Basil Chopping Tip – Lay basil leaves on top of each other. Roll the leaves together. Cut lengthwise down the center and then chop down the length of the basil.

** If you have not cooked with Chili Sauce you can get it at most grocery stores in the ethnic food aisle near the Asian section. Use it sparingly because it is SPICY!