There are those days where all I can think about is a big bowl of spicy Pad Thai! Today was one of those days! It also happened to be one of those days that I didn’t feel like making dinner at all! Luckily for me, this recipe is super simple and well worth the little effort it took to toss together (my LARGE glass of wine also helped)!
Enough about the wine, if that is even possible! Back to the pad Thai…
First soak your noodles according to the instructions on the box. Then rinse with cold water (trust me this step is important! You don’t want mushy noodles!)
Let noodles sit. Chop up scallions, garlic, salted peanuts, and lime.
In a skillet heat oil on medium/high heat add the white parts of the scallions and garlic. Cook for about 30 seconds or until fragrant. Oh how I love this smell! This also happens to be the time that Ian walks in the door! What a welcome! His first words were, “it smells great in here”. My wishfully thinking stay at home girlfriend inner self jumped for joy hearing those words. Someday, right?! 😉
Add lightly scrambled eggs. Cook and scrap with spatula until set. Place on a plate.
In a small bowl mix brown sugar, lime juice, Bragg’s liquid aminos and Sriracha (don’t go too crazy, you can always add more… I have made this mistake and then had to drink extra wine to cool my mouth down, oops! Ok, maybe it was on purpose… you will never know!).
Put noodles, sauce, and the green part of the scallions in the skillet, stir until combined and hot!
Add eggs and chopped peanuts!
Put the lovely and slightly pink mixture in a bowl with a lime wedge for a little extra fun!
Super Simple Pad Thai:
8 ounces dried, wide and flat rice noodles
2 tablespoons brown sugar
2 tablespoons fresh lime juice
3 tablespoons Bragg’s liquid aminos
1 squeeze Sriracha
2 tablespoons vegetable oil
3 scallions; separate white and green parts, slice thinly
1 clove garlic
2 large eggs lightly beaten
1/4 cup chopped peanuts
Soak noodles according to instructions on box. Rinse with cold water.
Let the noodles sit and chop up scallions, garlic, peanuts, lime.
In a skillet heat oil over medium/high heat.
Add garlic and white part of scallions. Cook until fragrant (about 30 seconds).
Add eggs, scrape continuously with spatula. Cook until set up. Put on plate.
In a small bowl mix together brown sugar, Bragg’s liquid aminos, lime juice, and Sriracha.
Add noodles, sauce, and green parts of scallions to skillet. Stir until mixed together and hot!
Add eggs and peanuts.
Put in a bowl and serve with a lime wedge!