Make Pad Thai at home with my simple take on a deliciously flavorful dish.
I discovered Pad Thai a few years after I moved to NYC. Once I tried it I was hooked. Something about cooking noodles with eggs, chili and lime just makes me happy. You can simplify the dish by using what you have in your kitchen. I cooked Pad Thai with fresh spaghetti one day and loved it! Use dry spaghetti if that’s all you have in the kitchen. It works! Trust me.
|2 T||peanut oil|
|2||eggs, lightly beaten|
|4 oz||rice noodles, soaked in warm water then drained|
|2 T||lime juice|
|2 t||chili sauce|
|1/4 c||soy sauce|
|1/2 c||carrot, julienned|
|1 c||bean sprouts|
|1 c||cabbage, shredded|
|1/3 c||peanuts, chopped|
|1 T||scallions, thinly sliced|
Heat peanut oil in a large skillet. Stir in eggs and noodles. Fry and stir for 2 minutes. Add remaining ingredients. Fry and stir for 4 minutes. Top with peanuts and scallions.