After having Pad Thai at one of my favorite restaurants downtown, I always wanted to find a recipe to make it. And I mean a good recipe. Most of them are mediocre. I stumbled upon this recipe, altered it a bit and tried it out. It turned out to be quite delicious The only thing I did not like was the sauce. I am a huge sauce nut and have to have some kind of sauce for whatever I am eating. The noodles tasted a little dry because there was not enough sauce. I noticed squeezing the lime onto the noodles helps a lot, so that is a must! Next time I would double the sauce recipe or find a peanut sauce to go with the noddles. Overall, this satisfies my pad thai craving and is delicious. The limes are a must for this dish!
What You Need:
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons low sodium soy sauce
- 2 teaspoons vegetable oil
- 3 green onions, white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted, salted peanuts
How To Make:
- Soak noodles according to package instructions. Drain.
- In a small bowl, whisk together brown sugar, lime juice and soy sauce.
- 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 (about 30 seconds). 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 lime wedges, topped with cilantro and peanuts.