Cooking Pad Thai was on my to-do list since a long time. I checked my pantry for all the sauces and turns out today the stars aligned for our homemade Thai noodles. Though I didn't use Mung Bean Sprouts, it turned out pretty good.
Ingredients:
Rice Stick Noodles - 3 oz (about 100 gm)
Green Onions - 8 (about 1 1/2 cups)
Carrots (Thinly sliced) - about 1 cup
Roasted Peanuts - 1/2 cup
Eggs - 3
Black Pepper - 1/4 tsp
Garlic - 2 big cloves
Light Brown Sugar - 2 tbsp
Soy Sauce - 2 tbsp
Fish Sauce - 1 tbsp
Rice Vinegar - 1 tbsp
Tomato Ketchup - 1 tbsp
Sriracha Chili Sauce - 1 tbsp
Eggs - 3
Black Pepper - 1/4 tsp
Oil - 4 tbsp
Cilantro/Coriander Leaves for garnish
Lemon/Lime Wedges for garnish
How to cook Pad Thai:
- Roughly chop the roasted peanuts or pulse them in a food processor. Save 1 - 2 tbsp chopped peanuts for garnish.
- Thinly slice the green onions and carrots. Save some green onions for garnish. Finely chop the garlic.
- In a small bowl, beat the eggs well. Add fresh ground black pepper and beat again. Set it aside.
- In another bowl, prepare the sauce. Add 2 tbsp hot water and light brown sugar. Stir until sugar dissolves. Now add soy sauce, fish sauce, rice vinegar, tomato ketchup and sriracha (more or less to suit your taste). Mix well and set the sauce aside. You can add some chili flakes to the sauce as well.
- Cook the noodles as per the package instructions. I used half of a 6.75 oz (191 gm) noodles bag. Drain and set the noodles aside.
- Heat 3 tbsp oil in a big pan. Add garlic, green onions and carrots. Saute for a minute or two at high heat. Add eggs and saute for another minutes, just until eggs are scrambled. Let the eggs have some moisture. Its okay if eggs are not cooked completely.
- I skipped mung bean sprouts. You can add that after eggs if you like.
- Next, add peanuts and the sauce. Saute for about 25 seconds. Lastly, add the cooked noodles and 1 tbsp oil. Toss well and turn off the heat.
delicious recipe...
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