Comforting, warm, yummy, easy – make Pad Thai on a weeknight when you want something a little different and don’t have a lot of time.
- 16 ounces rice noodles
- 5 large eggs
- 2 T vegetable oil
- 2 cloves garlic
- 5 T soy sauce
- juice from two large limes
- 4 T brown sugar
- 2½ t fish sauce
- 1 small bunch green onions
- ½ bunch fresh cilantro
- ½ cup chopped unsalted peanuts
- Cook noodles in boiling water according to package directions. Drain and set aside
- In a large skillet, heat the oil and add garlic, cook for a minute or two.
- Whisk the eggs lightly and add to the pan.
- Cook, stirring constantly until lightly scrambled, set aside.
- In a small bowl, whisk together soy sauce, lime juice, sugar, fish sauce and red pepper flakes
- Pour sauce into skillet with scrambled eggs and stir together.
- Add noodles and toss lightly.
- Sprinkle with green onion, peanuts and cilantro.
- Toss lightly and serve with extra lime slices to squeeze over the top.
I had mine with a glass of Pinot Noir.
I adapted this recipe from Epicurious by beefing up the sauce a bit, it was a little too sparse for my taste!.
This post is in honor of the letter “P” and part of Jenny Matlock’s Alphabet Thursday. For more perfect “P” posts, please click here jennymatlock.blogspot.com/