Infused Pad Thai
Pad Thai is a common street food dish in Thailand, although it’s originally thought to…
Prep Time10 mins
Cook Time10 mins
Total Time10 mins
- 8 ounces Pad Thai rice noodles/ lo
- 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
- 2 tbs brown sugar
- 1/8 tsp red pepper flakes
- 3 green onions sliced
- 1/4 bunch cilantro, chopped roughly
- 1/4 chopped peanuts
- *1/3 cup shredded carrots, or your choice
- * 1 lb Shrimp or chicken
Bring 4-5 quarts water to a boil.
In a separate bowl, pour hot water over dry noodles, allow 10 minutes for noodles to become tender, then drain and set aside.
In a large skillet heat infused vegetable oil over medium heat.
Sauté garlic 1 or 2 minutes,until tender.
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.
Add vegetable, to pan with eggs on medium heat.
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.
Sprinkle green onions and cilantro and peanuts over the noodles. Toss lightly to combine ingredients. Serve warm.
Calories: 200kcal | Fat: 20g