Easy Vegetable Pad Thai

I’m kind of a Thai food freak. I have a place down the street that I go to every Friday night and they know exactly what I’m going to order without me even having to say it. Pretty sad, I know. But I’m off “kitchen duty” Friday nights. I cook every other day of the week, so Friday is take-out night. My boys rotate around to the various fast food chains but I always choose Thai food. My favorites are: Yellow Chicken Curry and Pad Thai. For one order of either of my favorites, it costs about $10. So when I heard through the grapevine that a really easy, yummy Pad Thai recipe existed over at Brownies for Dinner and that the average per-serving cost was only $1.50 – I was sold!!! I knew I had to try it!

The whole recipe serves 4, and was enough for myself and my two older boys (unfortunately for my husband, he had to work late and I ended up eating his plate. Sorry Honey! :) I love how this recipe doesn’t have any weird ingredients like fish sauce, weird pastes, or a million other things I’ve never heard of. It’s just very simple, inexpensive ingredients that you can find at any grocery store. And the best part is this dish will be done in 30 minutes or less! Now, that’s a Friday dinner I might be okay with staying home for. ;)

Easy Pad Thai:  (recipe from Brownies for Dinner)
Ingredients:

  • 8 ounces dried, wide and flat rice noodles (I found them in the Asian-foods section)
  • 2 Tbsp. brown sugar
  • 2 Tbsp. fresh lime juice (about 1 lime)
  • 3 Tbsp. soy sauce
  • 1 squirt (about 1/8 teaspoon) Sriracha chili sauce (optional, you can find this in the Asian-foods section. You can add more if you like things super spicy)
  • 2 tsp. vegetable oil
  • 3 green onions, white and green parts separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts

Directions:

  1. Soak noodles according to package directions.
  2. In a small bowl, whisk together: brown sugar, lime juice, soy sauce and Sriracha.
  3. In a large non-stick skillet (or wok), heat oil over medium-high heat.
  4. Add whites of green onions and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
  5. Add noodles, green parts of the green onions and sauce to skillet. Cook, tossing constantly until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
  6. Serve noodles topped with chopped peanuts and cilantro.
  7. ENJOY!!
LINKING THIS RECIPE TO THESE FUN PARTIES:

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