Pad Thai
4
Stir-fried flat rice noodles with shrimp or chicken, eggs, and a tangy-sweet tamarind sauce, topped with peanuts and fresh herbs.
| prepCook noodles according to package instructions until tender; rinse under cold water | ||||
| 3 Tablespoons fish sauce | Whisk sauce ingredients together | Add noodles, sauce, sprouts & peanuts, toss | Plate, top with green onions, cilantro, peanuts & lime | |
| 1 Tablespoon low-sodium soy sauce | ||||
| 5 Tablespoons light brown sugar | ||||
| 2 Tablespoons rice vinegar (or Tamarind Paste) | ||||
| 1 Tablespoon Sriracha hot sauce (or more, to taste) | ||||
| 2 Tablespoons creamy peanut butter (optional) | ||||
| 1½ Tablespoons neutral oil (for the protein) | Heat oil, cook protein & pepper 1–4 min | Push to side, scramble eggs until set | ||
| 3 cloves garlic, minced | ||||
| 225 g uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces | ||||
| 1 red bell pepper, thinly sliced | ||||
| 2 eggs, beaten | ||||
| 100 g fresh bean sprouts | ||||
| 60 g dry roasted peanuts (divided: most for cooking, some reserved for topping) | ||||
| 3 green onions, chopped | ||||
| 15 g fresh cilantro, chopped | ||||
| 2 limes, cut into wedges | ||||
| 1½ Tablespoons neutral oil (for the eggs) | ||||
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