I love me some pad thai. What I really love is some of my friend, Charie's, pad thai. She is Thai and can really whip up a Thai feast. I tried this recipe from Pinterest several months ago and forgot about it until my husband requested it last week. Now, I am under no circumstances saying that this is anywhere near as good as Charie's, but if you are looking for a quick, easily customizable rice noodle dish, then this is for you.
Easy Pad Thai
-from browniesfordinner.com, originally adapted from Everyday Food. Note: I doubled this recipe. We like leftovers
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- 1 squirt (about 1/8 teaspoon) Sriracha (do you know about this Asian condiment? It is some fantastic hot sauce. You can buy it at any grocery store...look for the rooster on the front of the big plastic bottle with the green lid!)
- 2 teaspoons vegetable oil
- 3 scallions, white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten --OR, if you like meat--perhaps a 1/2 lb of shrimp (I like shrimp in my Pad Thai), or some chicken to saute
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted, salted peanut
Soak or cook noodles according to package instructions. Drain. Meanwhile, in a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. In a large nonstick skillet, heat oil over medium-high heat. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about a minute or so). Transfer eggs to a plate. Next, add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts. Pass extra soy sauce and Sriracha at the table.