Pad Thai
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 618
- Total Fat
- 15
- Saturated Fat
- 2
- Carbohydrates
- 103
- Dietary Fiber
- 4
- Sugar
- 7
- Protein
- 16
- Cholesterol
- 94
- Sodium
- 1408
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
Ingredients
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
Directions
- 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.