Pad Thai…I freakin’ love you.
While I love all things Thai, Pad Thai is just one of my favorite dishes. I had a serious craving for it a few weeks ago and just had to make it. Now, I will tell you that this is not authentic Pad Thai, but it is light, fresh, and downright delish. And best of all, it comes together so quickly!
I recommend using wider rice noodles like you usually see with this dish, but my store was out so I just got the thinner noodles instead, which will also work. One other thing to note is that while the directions for rice noodles often just involve soaking them, I found that when I made this recipe for the first time, the noodles were very dry. The second time I made them, I boiled them. This was much better for me, but you can try just soaking them if you’d prefer.
- 8 ounces wide rice noodles
- 2 tbs. brown sugar
- 3 tbs. fresh lime juice
- 4 tbs. low-sodium soy sauce
- 1 tsp. Sriracha (or to taste)
- 2 tsp. vegetable oil
- 2 garlic cloves, minced
- 1/2 cup sliced green onion
- 2 eggs
- 1/4 cup chopped peanuts
- cilantro (for garnish)
- additional lime wedges (for garnish)
- Prepare rice noodles according to package directions. Or cook them in boiling water for about 8 minutes or until they are tender.
- In a small bowl, stir together the brown sugar, lime juice, soy sauce, and Sriracha. Set aside.
- In a separate bowl, whisk together the eggs.
- In a saute pan, heat the oil over medium heat. Add in the green onion and cook for about 2 minutes. Stir in the garlic and cook for another 30 seconds. Pour in the eggs, scramble, and cook for about 1 minute. Remove the cooked eggs from the pan and set aside.
- Place the noodles into the pan. Pour the sauce over the noodles and toss to coat. Pour the eggs in and gently stir until well-combined.
- Spoon the noodles onto plates. Garnish with some of the chopped peanuts, cilantro, and lime wedges.
Recipe slightly adapted from Brownies for Dinner (originally from Everyday Food)