Thursday, May 2, 2013

Recipe: Pad Thai

When I read a recipe proclaiming "Easy Pad Thai!" I was skeptical. We've (okay, Carson) made Pad Thai in the past and there wasn't a whole lot about it that was "easy". The ingredients list alone brought us to several grocery stores and an Asian market. This one was different though. It didn't even call for fish sauce and it was still tasty! We used ingredients that we more or less had on hand (fresh cilantro, peanuts and rice noodles had to be purchased), so it turned out to be cost effective too.

Easy Pad Thai
Found here
8oz rice noodles (Asian section at my grocery store)
2 tbl. brown sugar
2 tbl. lime juice (I used bottled, but would encourage fresh for serving)
3 tbl. soy sauce
1 squirt Sriracha
2 tsp. vegetable oil
3 green onions, white and green parts separated and sliced
1 clove garlic
2 eggs, beaten
1/2 c. fresh cilantro
1/4 c. chopped peanuts (I used WAY more)

-Cook noodles according to package. Most say to soak but mine asked for them to be boiled. Drain and set aside.
- In a small bowl, mix brown sugar, lime, soy sauce and Sriracha.
- Heat oil in large skillet (or wok) over medium-high.
- Add the whites of the green onions and the garlic and cook, stirring constantly (I burned mine the first time, so make sure you don't have the heat on too high). Cook till fragrant (a minute or so), then add eggs and scramble until nearly set. Set on a plate.
- Add noodles, green parts of the green onions and your sauce. Cook, tossing constantly until noodles are covered and cooked. Add eggs and toss.
- Cover liberally with peanuts and cilantro, serve with limes on the side, and hone your chopstick skills because it's fun. I realize that we were really mixing Asian things here with the plates, the chopsticks and the meal itself, but I guess you could say we were going for a theme.

This was so good that I don't remember how many servings it gave us. I want to say 4-6 but we had more of it later that night and had to make ourselves leave it in the fridge for leftovers.

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