My Favorite Pad Thai

Pad Thai is one of those dishes that I catch myself eating at a Thai restaurant wondering, “This is delicious, but why the heck did I pay so much for it?” After all, it’s just noodles, eggs, sprouts, and little bit of somethin’ somethin’, so what am I paying for?

I finally decided to take matters in my own hands and perfect a Pad Thai recipe that everyone in the family could enjoy. Oh, and I hope I don’t make any foodies chase after me with pitchforks and torches, but I’m so cheap that I will often use linguine noodles if the rice noodles aren’t on sale. I know, I know, it’s an abomination. But, it sure is gooooood. By the way, this recipe is supposed to feed four. Yeah, right…four what–LA runway models? No way! I actually multiplied this recipe by SIX in order to feed my family, and the leftovers the next day were snatched up by two of my teenagers before I could get my hands on it. Dang! I guess I learned from that little incident. From now on, I’m eating Pad Thai leftovers for breakfast before my kids can get to it for lunch.

8 ounces dried, wide and flat rice noodles
2 Tbsp brown sugar
2 Tbsp fresh lime juice
3 Tbsp soy sauce
1 Tbsp vegetable oil
3 green onions, white and green parts, sliced thin
1 clove garlic, minced
2 large eggs, lightly beaten
1 cup of mung bean sprouts
1/2 cup cilantro
1/4 cup chopped roasted, salted peanuts
1. Prepare noodles according to package directions.

2. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.

3. In a large skillet, heat oil over medium-high heat.

4. Add the whites of the green onions and the minced garlic, stirring constantly for about 30 seconds. Add eggs and cook, like you would scrambled eggs. Transfer everything to a plate.

5. Add noodles, the green parts of the green onion, and sauce to skillet. Cook, tossing constantly, until noodles are covered with sauce and are nice and warm (about one minute or so). Add egg mixture and toss to coat the noodles.

6. Serve the noodles, with cilantro, mung beans, and chopped peanuts on top, and a lime wedge for good measure. Also, I put some Sriracha (a hot sauce found in the Asian food section) on the table. Blair and I love it on top of the Pad Thai.

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