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I’ve been a longtime lover of pad thai.

A connoisseur, really.

It’s one of my go-to treat foods after a marathon or ultramarathon. I’ve devoured it in probably every state I’ve ever visited. Honestly, if a restaurant has it on its menu, I’ll try it at least once, no matter where we are or what kind of restaurant it is.

Basically, the sweet and salty mixture is my idea of comfort food.

Thus, it was years ago that I first tried making it at home. I started using those pre-made kits you can buy of sauce and noodles.

But then I put on my big girl pants and started testing various recipes I found both online and in cookbooks. Some had a bazillion ingredients, including ones that are sometimes hard to find (aka fresh lemongrass). Others were so simple it seemed like the flavor might be lacking.

After years of trial and error, I’m happy to report that I finally have a favorite recipe.

Purists might balk in that this one doesn’t have the traditional fried egg and instead is full of veggies that aren’t typically part of the meal. That said, I can tell you that the combination of the sauce plus the noodles and the veggies is a totally perfect blend of taste and additional health benefits. And if you like the fried egg? Add it. Same goes for the mung beans often seen as part of a restaurant presentation.

Now, this makes a TON, but if you’re like me, you’ll keep going back to the wok for just a little more and just a little more until you really just need to stow away the leftovers, like, NOW.

Pea and Broccoli Pad Thai

14-ounce box of rice noodles

16-ounce bag frozen peas, defrosted

1 cup fresh broccoli, chopped

½ cup coconut palm sugar (You can sub brown sugar but it will be sweeter)

½ cup tamari

6 tablespoons lime juice

1 tablespoon coconut oil

Lime wedges, for garnish

Peanuts, for garnish

Boil rice noodles according to the package directions. When they’re draining, heat coconut oil in a wok or large sauté pan. Once the oil is melted, dump in peas and broccoli.

In a small bowl, whisk together coconut palm sugar, tamari and lime juice to create the pad thai sauce. Pour over the vegetables in the wok. Add in rice noodles and heat through.

Serve warm. Garnish with lime wedges and peanuts. Serves 6 to 8.