Pad Thai

A lovely change to a Chinese noodle meal. This recipe can be adjusted for thin strips of meat. Either way is divine.

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Ingredients

12 oz thin rice noodles
3 tbsp peanut oil or vegetable
4 cloves garlic finely chopped
1 cup shrimp peeled roughly chopped
2 large eggs free range lightly beaten
3 tbsp fish sauce
1 tbsp sugar
2 cups mung bean sprouts
2 large scallions sliced
1/4 cup roasted salted peanuts finely chopped
1/4 bunch cilantro chopped
3 whole limes wedges
crushed red pepper flakes to taste

Instructions

Soak the noodles in enough water to cover generously for 1 hour.
12 oz thin rice noodles
Drain thoroughly and toss with half the oil.
3 tbsp peanut oil
Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking.
Add the garlic and cook for 30 seconds.
4 cloves garlic
Add the shrimp and cook 30 seconds.
1 cup shrimp
Add the eggs and let sit for 10 to 15 seconds, until they begin to set.
2 large eggs
Stir to break up any large lumps. Add the fish sauce, sugar, and the drained noodles and stir to combine.
3 tbsp fish sauce, 1 tbsp sugar
Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine. Transfer to a serving platter.
2 cups mung bean sprouts, 2 large scallions
Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges.
1/4 cup roasted salted peanuts, 1/4 bunch cilantro, crushed red pepper flakes, 3 whole limes

Notes

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Nutrition