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- 8 ozes Pad Thai or lo mein noodles
- 2 Ts Vegetable oil
- 1 clove Garlic
- 1 whole Eggs large
- 1-1/2 t Soy sauce
- 2 Ts fresh lime juice
- 2 Ts Brown Sugar
- 1 t Fish sauce
- 1/8 t red pepper flakes
- 3 Green Onions (scallons)
- 1/4 bunch fresh cilantro leaves only roughly chopped
- 1/4 c Peanuts chopped, unsalted
Pad Thai is translated roughly as stir-fried noodles. The best Pad Thai dishes are served as street food. Pad Thai can be eaten with seafood or chicken, or as a veggie dish. Pad Thai is NOT spicy, it has a more sweet and sour flavor.
8 ounces pad Thai or lo mein noodles
2 tablespoons vegetable oil
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped, unsalted peanuts
For seafood, beef, chicken or pork versions cut the selected protein into cubes and stir fry in oil before adding garlic 1/4 lb per person (serving)
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the vegetable oil over medium heat. Stir fry protein until done. Add the garlic and cook for 1 to 2 minutes, or until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, remove the skillet from the heat and set aside.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine.