Pad Thai

Making your own sauce for this recipe is the key here. It is easy, delicious and has ingredients you can almost certainly pronounce unlike the store-bought stuff. And to save time, you can make it a couple days in advance and store in the fridge until is pad thai o’clock.

What you’ll need:

Sauce:

• 1/4 cup soy sauce

• 1/4 cup brown sugar

• 1/2 lime, squeezed for juice

• 2 tablespoons rice vinegar

• 1 teaspoon crushed red pepper flakes

• 1 tablespoon Sirracha or garlic chili sauce +/- for preferred spice level

• Thai chili… add at own risk and only if you like your food to bite back.
  
  The rest:
  

• 8-10 oz rice noodles, prepared as package states

• ~1 cup protein (shrimp, chicken, tofu)

• 2-3 eggs

• ~1/2 cup thinly slice carrots

• 3-4 cloves garlic, minced

• Lime wedge per plate

• 1/4 cup bean sprouts per plate

• 1-2 green onions

• Peanuts/Cashews

• Cilantro

• Green onions
  
  Prepare noodles as directed. These take the longest.

  
  Add 1-2 tablespoons oil into hot skillet or wok, crack eggs into pan and scramble, once cooked, remove from pan if set aside.
  Add more oil if needed.

  If cooking chicken, sautée until golden, add garlic and carrots, simmer while preparing sauce.
  Mix together all sauce ingredients, then add shrimp when carrots are starting to soften.
  Add in the nuts at this point so they got a little cook to them. **
  Add sauce to pan and stir to combine everything. Simmer sauce until noodles are done doing their thing (as according to noodle packaging).
  Add noodles the pan and stir to combine.

  Add in bean sprouts and cook for another minute or two.
  Garnish with minced cilantro and green onions as wanted. Serve with lime wedge.

  Done and delicious!

  
  This makes about three/four giant servings full. Because you can't have a little serving of this!

** If cooking shrimp, add oil to pan after cooking eggs, add in garlic and carrots and 1/4cup water and let cook until carrots are softened. Then add in shrimp (water should be gone) and sautee until pink. Then remove shrimp from pan. Continue with recipe, adding shrimp back in at the end when combining everything. This helps keep the shrimp from getting overcooked and becoming rubbery.