Easy Pad Thai
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 226.79 g wide rice noodles, dried
- 29.58 ml brown sugar
- 29.58 ml fresh lime juice, plus wedges for serving
- 44.37 ml soy sauce
- 5.54 ml spiracha hot chili sauce (optional)
- 9.85 ml vegetable oil
- 3 scallions, white and green parts, separated and thinly sliced (green onions)
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- 118.29 ml fresh cilantro
- 59.14 ml dry roasted salted peanut, chopped
directions
- 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.
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RECIPE SUBMITTED BY
Kendra in WI
Mount Horeb, 89