I love Pad Thai and it is unbelievable how easy (and much cheaper!) it is to make at home. You can easily make one serving at a time, or make the whole recipe and share the love.
8 oz. dried, wide and flat rice noodles
2 tbsp. brown sugar
2 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
1 squirt Sriracha, optional
2 tsp. vegetable oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten, optional
1/2 cup fresh cilantro
1/4 cup chopped roasted, salted peanuts
1. Soak noodles according to package instructions; drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large non-stick skillet, heat oil over medium-high heat.
4. Add onion whites and garlic; 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.
5. Add noodles, onion 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.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.
Control the heat of the Pad Thai by how much Sriracha you add. When making the recipe, I didn’t add any. When plating, I added some to my fiancé’s dish because he likes it spicy.
I also served this Pad Thai with Grilled Cilantro Lime Shrimp Kebabs. I thought the cilantro and lime in both recipes would make it all come together well. And I was right. You could also just boil or pan fry some shrimp and then add it to the noodles before the eggs and toss it all up in the sauce.