Easy Pad Thai

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READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    ounces wide rice noodles, dried
  • 2
    tablespoons brown sugar
  • 2
    tablespoons fresh lime juice, plus wedges for serving
  • 3
    tablespoons soy sauce
  • 1 18
    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)
  • 12
  • 14
    cup dry roasted salted peanut, chopped
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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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