Easy Pad Thai
We have been living fairly cheaply as of late ($40 weekly grocery budget for 2!!) and still doing our best to eat healthy, and I came across this amazing Pad Thai recipe! It's incredibly tasty and super easy to make, too! I changed a couple of things up, so see below for my little tweaks!
8 ounces noodles (we used linguine)
2 tablespoons oil (I prefer a mixture of sesame oil and chili oil in my Asian dishes to boost the flavor and give a spicy kick!)
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce* (where do you find this in Texas? NOT the grocery store! I skipped this...)
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped nuts (we used Thai Curry cashews!)
1 cup diced or shredded veggies (we used slaw mix from the grocery store - cabbage, carrots, broccoli, etc.)
shrimp or chicken (we used precooked, frozen yet thawed, shrimp - if you use chicken, please cook it before or with the garlic so as not to get food poisoning!!)
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, add the veggies and shrimp and continue cooking on a low heat.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
Ingredients
2 tablespoons oil (I prefer a mixture of sesame oil and chili oil in my Asian dishes to boost the flavor and give a spicy kick!)
1 clove garlic, minced
2 large eggs
1 1/2 tablespoons soy sauce
2 tablespoons fresh lime juice (from about 1 medium lime)
2 tablespoons brown sugar
1 teaspoon fish sauce* (where do you find this in Texas? NOT the grocery store! I skipped this...)
1/8 teaspoon red pepper flakes
3 green onions, sliced
1/4 bunch fresh cilantro, leaves only, roughly chopped
1/4 cup chopped nuts (we used Thai Curry cashews!)
1 cup diced or shredded veggies (we used slaw mix from the grocery store - cabbage, carrots, broccoli, etc.)
shrimp or chicken (we used precooked, frozen yet thawed, shrimp - if you use chicken, please cook it before or with the garlic so as not to get food poisoning!!)
How To
Bring a large pot of water to a rolling boil. Add the noodles and cook for 7 to 10 minutes or until tender. Drain the noodles and set aside.
In a large skillet, heat the oil over medium heat. Add the garlic and cook for 1 to 2 minutes, or until tender.
Whisk the eggs lightly with a fork. Pour them into the skillet and cook just until they solidify, but are still moist, moving the eggs around the skillet slightly as they cook so that they lightly scramble. When the eggs are cooked, add the veggies and shrimp and continue cooking on a low heat.
In a small bowl, stir together the soy sauce, lime juice, sugar, fish sauce, and red pepper flakes. Pour the sauce into the skillet with the scrambled eggs. Add the noodles and toss to coat in the sauce.
Sprinkle the green onions, cilantro, and peanuts over the noodles. Toss lightly to combine. Serve warm.
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