Pad Thai

We love Thai food. Whenever we go I want to try new things but also can’t resist ordering my favorite, Pad Thai. I think that problem is solved because this recipe tastes as good to me as anything I’ve had at a restaurant. Now I can eat Pad Thai at home and try new things when we go out. Win-win!! The long list of ingredients looked intimidating to me at first (especially the fish sauce…look for that near the soy and thai sauces at your grocery store) but it’s very easy to make. We liked it so much we ate it twice this week, so try it out!

PAD THAI

3/4 pound bean sprouts
6 ounces pad thai rice noodles
4 eggs
salt
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
1/4 cup fish sauce
3 tablespoons sesame or extra virgin olive oil
1 tablespoon minced garlic
1 1/2 teaspoons red pepper flakes
2 cups grated carrots
1 tablespoon creamy peanut butter (optional)
2/3 cup chopped peanuts
1 cup green onions, thinly sliced

Bring pot of water to boil and prepare rice noodles according to package directions. Add the bean sprouts to the boiling noodles during the last minute of cooking. Drain noodles/beans and rinse with cold water.
Beat the eggs in a small bowl. Stir together the lime juice, ketchup, brown sugar, and fish sauce in a separate bowl and set aside.
Heat the oil in a large skillet (or wok) over medium heat. Fry the garlic for about a minute. Add red pepper flakes and carrot and stir fry for one minute, move to one side of the skillet.  Add the beaten egg to the opposite side of the skillet and scramble.  Once eggs have set, mix them with the peppers and carrots. Add peanut butter and mix in until melted. Add the noodles, sprouts, green onions, peanuts, and sauce. Toss and serve.
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