Homemade Pad Thai
Homemade Pad Thai
Ingredients
- 8 ounces flat rice noodles
- 3 Tablespoons oil
- 3 cloves garlic, minced
- 2 eggs
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- ½ cup dry roasted peanuts
- 2 limes
- 2 heads of broccoli or asparagus
For the Sauce
- 2 Tablespoons fish sauce
- 2 Tablespoon low-sodium soy sauce
- 3 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar
- 1 tsp Sriracha hot sauce, or more, to taste
- 1/4 cup creamy peanut butter
Instructions
Preheat the oven to 425 degrees. Prepare your vegetable of choice (either broccoli or asparagus) and place it onto a sheet tray lined with parchment paper. Season with olive oil, salt and pepper. Bake for 20-25 minutes until tender and beginning to char.
Cook the rice noodles according to the package instructions.
Mix all the sauce ingredients in a bowl and set aside.
Add the thinly sliced pepper with 3 tbsp of olive oil to a medium-sized pot over medium-high heat. Cook for 5 minutes, then add the garlic. Cook for another minute, then push the veggies to the side of the pan to make room for the eggs. Crack two eggs on the other side of the pan and scramble with a spoon until cooked. Add the cooked rice noodles, sauce, salt, and pepper. Stir to combine. Garnish with green onions, roasted peanuts, and fresh lime juice. Serve with the side of roasted veggies
Shopping List
Produce
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 2 limes
- 2 heads of broccoli or asparagus
Dairy
- 2 eggs
Packaged
- 8 ounces flat rice noodles
- ½ cup dry roasted peanuts
- Fish sauce *this is key for the pad Thai flavor
- Soy sauce
- Brown sugar
- Rice vinegar
- Sriracha hot sauce (optional)
- Creamy peanut butter
