Since we’re kind of going healthy on ya to get the year started right, I just had to throw out this awesome Pad Thai recipe that I recently put together. It’s different, it’s actually a meal that will fill you up and not leave you wanting, and on top of all of that, it’s still good for you! If you like Thai food, obviously Pad Thai is one of your basic “must-haves” along with a couple of awesome curries, I’m sure.
This simple Pad Thai gets the job done. If you want to spruce it up a little, throw in your favorite kind of meat as well.
And by the way, Sriracha sauce (aka “rooster” sauce) – if you are not familiar with this sauce, well, become familiar! It is a staple in our fridge. We use it in a lot of Asian cuisine, but it actually works great to spice up a lot of different meals.
One quick hint: Don’t overcook the noodles! The first time I made this, the flavor was still great, but it was an icky-sticky mess of starch.
Do you like Thai food? Let us know what your favorite is! We have a couple more up our sleeves that we will be sharing soon…..
Easy Pad Thai
- 8 ounces dried “Pad Thai” rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice plus wedges for serving
- 3 tablespoons soy sauce
- 1 squirt Sriracha sauce
- 2 teaspoons sesame oil or vegetable
- 3 scallions white and green parts separated and thinly sliced
- 1 clove garlic minced
- 2 large eggs optional, lightly beaten
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted salted peanuts
- 1/2 cup bean sprouts
- 1/2 cup shredded carrots
Soak noodles according to package instructions. Drain.(Slightly al dente is good, they will be cooked the rest of the way in the sauce.)
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha. Set aside.
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. 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 cilantro, carrots, bean sprouts, and peanuts.