Pad Thai
Pad Thai
Serves: 2 Cooking Time: 30 min
Ingredients
Fresh
1/2 pound Protein of choice (chicken, shrimp, ...)
2 Eggs
1 Carrot
5 Green onions
2 Limes
2 Cloves Garlic
Cilantro (optional for garnish)
Pantry
6 oz. Rice Stick (Pad Thai) Noodles
1 Tbsp Brown Sugar
2 Tbsp Fish Sauce
2 Tbsp Soy Sauce
2 Tbsp Tamarind Paste
2 Tbsp Cooking Oil
1/4 Cup Peanuts (optional)
2 Tbsp Sriracha (optional)
Instructions
Soak noodles in hot water for 20 minutes, drain and set aside.
Prepare sauce by whisking brown sugar, 1/4 Cup water, soy sauce, fish sauce, sriracha, tamarind paste, and the juice from 1 lime together in a small bowl. Set aside.
In a small bowl, crack the eggs and whisk. Set aside.
Cut the green onion into 2" pieces, mince the garlic, julienne the carrot, and cut the protein into strips. Set aside.
Heat a wok or large skillet over medium high heat, add 1 Tbsp of oil and saute the vegetables for 2 mins.
Add garlic and protein and cook until almost done.
Move vegetables and protein to the outside of the pan, add 1 Tbsp of oil and scramble the eggs.
Add noodles and enough sauce to coat and cook 2 minutes longer.
Top with lime, chopped peanuts, and picked cilantro.