Description
This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!
Ingredients
- 1 (12 ounce) package dried rice noodles
- ½ cup white sugar
- ¼ cup water
- ½ lime, juiced
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 teaspoon tamarind concentrate
- ¼ cup peanut oil
- 1 clove garlic, minced
- 4 eggs
- 1 tablespoon paprika
- ¼ teaspoon chili powder, or to taste (Optional)
- 1 head lettuce, chopped, or as needed
- 2 tablespoons flaxseed oil
- ½ cup fresh bean sprouts, or to taste (Optional)
- ½ cup chopped green onion
- ½ cup chopped fresh cilantro
- ½ cup chopped peanuts
- ½ lime, cut into wedges
Instructions
- Place noodles in a bowl with enough hot water to cover; soak noodles until soft
- about 10 minutes. Strain.
- Combine sugar
- water
- lime juice
- soy sauce
- fish sauce
- and tamarind in a large saucepan over medium heat. Simmer gently
- stirring occasionally
- until sauce is slightly thickened
- 3 to 5 minutes.
- Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant
- 30 seconds to 1 minute. Add eggs; cook and stir until almost set
- 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot
- adding additional sauce as desired
- 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
- Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts
- green onion
- cilantro
- and peanuts. Serve with lime wedges.
Prep Time: 20 mins
Cook Time: 8 mins
Total Time: 38 mins
Servings: 4