Pad Thai

I love Pad Thai so it's something I always order when I get Thai food.  However, the thought of making it at home always seemed a bit daunting. I was looking for an easy recipe that did not call for fish sauce. This was easy and it tasted great! You just need to remember to soften the noodles in hot water for about 25 minutes prior to preparing the meal. Other than that, this meal does not take long to put together. Definite do again!

Easy Pad Thai

Serves 4

8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
1 squirt (about 1/8 teaspoon) Sriracha (optional)
2 teaspoons vegetable oil
3 scallions (green onions), white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten (optional)
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. 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.
5. 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.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

*You can skip the eggs to make this meal vegan.

*Add chicken or tofu for a little added taste and texture.

*Double the sauce if you find it's too dry. I did that and it was perfect.