*Pad Thai*

pad thai recipe

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!

pad thai recipe

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:

  1. Soak noodles according to package instructions. Drain.
  2. In a small bowl, whisk together brown sugar, lime juice and soy sauce.
  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). 
  5. Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  6. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). 
  7. Add egg mixture and toss to coat, breaking eggs up gently.
  8. Serve noodles with lime wedges, topped with cilantro and peanuts.

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