Pad Thai

Total Time:
35 min
15 min
20 min

4 servings

  • 1 (16-ounce) package rice noodles
  • 2 tablespoons canola oil, divided
  • 2 large eggs, beaten
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon chile sauce
  • 1 tablespoon lime juice
  • 1 tablespoon chopped garlic
  • 1/2 cup chicken broth
  • 1 carrot, grated
  • 4 scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup)
  • 2 cups bean sprouts
  • 1/4 cup peanuts, coarsely chopped, for garnish
  • 1/4 cup fresh cilantro, roughly chopped, for garnish
  • Bring a large pot of water to a boil and turn off the heat. Add the rice noodles and let them soften, about 2 to 3 minutes. Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer Rolls.)

  • In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm. Remove them from the pan and let them cool a bit. Roughly chop them and set aside.

  • In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.

  • Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute. Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute. Serve garnished with peanuts and cilantro.

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