Let me just start by saying: I’ve never felt confident in the kitchen. I’m naturally a slower-paced person, and working with heat and timing has never been a comfort of mine.
However, what I’ve learned is that if you have everything out on the table, it can’t go that wrong.
This recipe was literally on the back of the rice noodles I bought at the grocery store. It came out delicious and I’ve made it MANY times since.
Here’s what you need:
- Pad Thai Sauce (recipe at the end)
- Oil of preference (I used avocado oil)
- Rice Noodles (I normally use half a bag)
- 1 Egg beaten
- Peanuts
- Scallions
- Cilantro
- Bean sprouts (optional, I didn’t have them)
- Lime
- Protein (could be shrimp, tofu, chicken, etc.)
Here’s what you do:
- Soak the noodles with hot water for 30 min (do not over soak, they might feel slightly hard but that’s okay)
- Prep all the veggies while you wait (cut & chop)
- Strain noodles when ready
- Heat 2 tbsp of oil in skillet or wok over medium-high heat
- Add egg to scramble lightly (20 seconds)
- Add meat/protein. Stirfry until cooked through.
- Add 2 tbsp of oil
- THEN ADD THE RICE NOODLES
- Stir-fry 4-7 min until firm but tender
- Add scallions, peanuts, and Pad Thai Sauce (recipe below)
- Stir-fry 1 min
- Stir in bean sprouts if desired
Serve hot, garnish with cilantro & lime wedges
How to make the Pad Thai Sauce:
- ½ cup peanut butter
- ¼ cup soy sauce
- 2 Tablespoons rice wine vinegar - or lime juice
- 1 Tablespoon sesame oil
- 2 Tablespoons chili garlic sauce
- 1 ½ Tablespoons agave
- ¼ teaspoon grated fresh ginger
- ⅓ cup hot water
Mix well with a mini whisk or spoon/fork
That’s it! It’s so easy, and the flavor is always amazing, you are almost guaranteed leftovers. Which IMO makes a great breakfast the next day! Just add more eggs.
If you happen to make this dish yourself, be sure to let me know! You can tag me @allysoneatz or #allysoneatz OR #allysoncookz.
Happy cookin’!
Allyson