Dinner

Instead of making a sauce from scratch, I used oyster sauce as my base and added a healthy dose of fish sauce and lime juice for that pad thai flavor. I didn?t have access to any nice Thai peppers, so I just added some good ?ol sriracha for heat (can?t go wrong with sriracha!). If you want to make a mild version, just leave the sriracha out and you?ll still have an amazing, savory, pad thai-like sauce. I kept the vegetables simple, with just some onion, bell pepper, and garlic, but you could add shredded carrot, bean sprouts, or some snow peas to veg it out some. I had 1/2 lb. of ground pork in my freezer that needed to be used, but you could sub with ground chicken, turkey, or just leave out the meat all together! Woot. Oyster sauce and fish sauce shouldn?t be too expensive at most major grocery stores and if you make Thai or Asian food even just a few times per year, they?re worth it. Both keep for extended periods when refrigerated, so you don?t have to worry about the rest of the bottle going to waste. Oh, one more note. This dish is not saucy. The sauce gets absorbed into the noodles so you have a wonderfully flavorful noodle, plus a light coating on the meat and vegetables. If you like it saucy, I suggest doubling the sauce ingredients. :)