Easy Pad Thai

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 so don’t get all freaked out at me here, but this version 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, it’s just not as traditional. 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. This dish comes together really quickly so it’s a great weeknight meal or even a good lunch! You can add chicken or other meat to it if you want it to be heartier.

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Yield: 4 servings

Easy Pad Thai

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Easy Pad Thai- simple, fresh, and delicious!

Ingredients

• 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)

Instructions

1. Prepare rice noodles according to package directions. Or cook them in boiling water for about 8 minutes or until they are tender.
2. In a small bowl, stir together the brown sugar, lime juice, soy sauce, and Sriracha. Set aside.
3. In a separate bowl, whisk together the eggs.
4. 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.
5. 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.
6. Spoon the noodles onto plates. Garnish with some of the chopped peanuts, cilantro, and lime wedges.

Notes

Recipe slightly adapted from Brownies for Dinner (originally from Everyday Food)

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 216Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 646mgCarbohydrates: 26gFiber: 2gSugar: 7gProtein: 8g

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