Just about every time we go out for Thai food I get Pad Thai. Something about those pea-nutty noodles get me every time. I was extremely excited to try this recipe at home. I did not think it re-heated in the microwave very well the next day so if you do leftovers with this one try to reheat it stove top if you can. You’ll notice I do not use tofu in this recipe which is usually in a Pad Thai so please feel free to check out the original recipe at myrecipes.com and add any of your favorites that aren’t listed. You can’t go wrong if you throw in things you like!
Serves: 6 Calories: 372 per serving
– 1/2 pound of dry rice noodles, 1/4 inch wide
– 3 tbsp canola oil
– 3 large garlic cloves, minced
– 2 large eggs, lightly beaten
– 1/4 cup fish sauce
– 1/4 cup of rice vinegar
– 2 tbsp. brown sugar
– 2 tsp. paprika
– 6 scallions, cut into 2 inch pieces
– 2 cups of bean sprouts (you can get these canned in the Asian foods aisle)
– 1 small red bell pepper, seeded and sliced
– 1/4 cup of peanuts, chopped
– 1 lime, cut into wedges for serving
1.) Cover the noodles with warm water and soak for 30 to 45 minutes or until softened but not mushy. Drain and discard the water.
2.) In a wok or large pot heat the oil over medium-high.
3.) Add the garlic and stir-fry 15 seconds.
4.) Add the eggs and scramble.
5.) Fold in the softened noodles, fish sauce, vinegar, 1/4 cup water, brown sugar, and paprika and toss for about 2 minutes or until well combined.
6.) Add the scallions and bean sprouts and heat through. Pile onto a large platter and garnish with the red pepper, peanuts, and wedges of lime.