Pad Thai Recipe

Prep time: 20 min | Cook time: 10 min | Total time: 30 min
Yield: 2-3 servings

INGREDIENTS:

Sauce:

• 4 tablespoons lime or lemon juice
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 1-2 pinches crushed chilies or pepper flakes

Pad Thai:

• 2 tablespoons vegetable oil or canola oil
• 2 garlic cloves, minced
• 1 shallot, thinly sliced
• 1/2 lb. medium sized fresh prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)
• 2 eggs, lightly beaten
• 8 oz. pad thai rice noodles (cooked, drained and rinsed as directed for stir fry)
• 1 cup fresh bean sprouts

Garnish:

• 2 tablespoons fresh cilantro, chopped
• 3 tablespoons roasted peanuts, chopped
• 3 tablespoons scallions, thinly sliced
• 1 lime, cut into wedges

DIRECTIONS:

1. Mix together the sauce ingredients in a small bowl.
2. Heat wok or pan over high heat. Add oil, garlic, shallots and prawns. Cook until prawns are opaque; transfer to a bowl and set aside.
3. Add eggs to the pan (if there’s not much oil left in the pan, you can add a little splash – I didn’t need it), then scramble. Reduce the heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well.
4. Garnish with cilantro, peanuts, scallions and lime wedges.