Prep 20 mins
Cook 5 mins
Found this recipe on Pinterest, and LOVED IT! Couldn't find it on food.com, so adding for safe keeping. Here is a note from the original poster Patricia Lawless: "Granted, the recipe is not 100% authentic — it doesn’t use fish sauce and tamarind and the 100 other ingredients the authentic version calls for — but it is light and fresh and easy with a capital E. You can seriously have this ready in 30 minutes flat (and most of that time is just soaking the noodles). I’ve made it 4 times in 2 weeks and unless I am on a beach in Thailand, I am never ordering Pad Thai in a restaurant again."
- 8 ounces wide rice noodles, dried
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- 1 1⁄8 teaspoons spiracha hot chili sauce (optional)
- 2 teaspoons vegetable oil
- 3 scallions, white and green parts, separated and thinly sliced (green onions)
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- 1⁄2 cup fresh cilantro
- 1⁄4 cup dry roasted salted peanut, chopped
- Soak noodles according to package instructions. Drain.
- 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 30 seconds).
- Transfer eggs to a plate.
- 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.