Pad Thai is a common street food dish in Thailand, although it’s originally thought to have come from China. This dish was inspired by a rice shortage during World War II and has extended around the globe as a popular dish. Pad Thai can be customized by adding a protein of preference: chicken, shrimp, squid, egg, or tofu. For an spicy kick, add fresh chopped chili peppers to your dish.
- 8 ounces Pad Thai rice noodles/ lo mein noodles
- 2 tbs infused oil/ vegetable, coconut oil
- 4 garlic cloves, minced
- 2 large eggs beaten
- 1 1/2 tbs soy sauce
- 1 tsp fish sauce
- 2 tbs fresh lime juice (one medium lime)
- 2 tbs brown sugar
- 1/8 tsp red pepper flakes
- 3 green onions sliced
- 1/4 bunch cilantro, chopped roughly
- 1/4 chopped peanuts
- * Optional
- *1/3 cup shredded carrots, or your choice of vegetables
- * 1 lb Shrimp or chicken
- 1. Bring 4-5 quarts water to a boil.
- 2. In a separate bowl, pour hot water over dry noodles, allow 10 minutes for noodles to become tender, then drain and set aside.
- 3. In a large skillet heat infused vegetable oil over medium heat.
- 4. Sauté garlic 1 or 2 minutes,until tender.
- 5. Pour lightly whisked eggs into the skillet and cook just until firm but still moist, moving the eggs around in the skillet until eggs look slightly scrambled. When eggs are cooked, remove from skillet from heat and set aside.
- 6. Add vegetable, to pan with eggs on medium heat.
- 7. In a small bowl stir together the soy sauce, lime juice, brown sugar, fish sauce, and red pepper flakes. Pour mixture over noodles in the skillet with the scrambled eggs.
- 8. Sprinkle green onions and cilantro and peanuts over the noodles. Toss lightly to combine ingredients. Serve warm.