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.
INGREDIENTS
| 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 |
| 8 | basil leaves |
| 1 t | sugar |
Garnish
| 1/3 c | peanuts, chopped |
| 1 T | scallions, thinly sliced |
DIRECTIONS:
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.
Pad Thai
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