Pad Thai

Well Known Pad Thai, Perfect Street or Casual Food

Ingredients

Ingredients

Veggies (the “meat of the dish”)

• 8-12 ounces flat rice noodles (quantity depends on how noodle heavy you like it)
• 3 tbsp olive oil
• 4 cloves garlic minced
• 1 large head broccoli, cut into 1 in. pieces or a smidge larger per preference
• 12 ounces whole mushrooms, leave whole!
• 1 bell pepper, thinly sliced
• 1 yellow onion, sliced thin
• 3 packages of green onions, diced white side plus a little of the green
• 3 eggs

Required mixers after cooking

• 3/4 cup thai green chili lime almonds from trader joes, chopped smaller (or just use peanuts if no allergy)
• 1 cup bean sprouts
• More green onion (optional) chopped same as above
• 2 limes (squirt all juice in when called for). Or a few tbsp lime juice…tastes the same
• 1 bunch of cilantro, chopped roughly

Sauce

• 4 tbsp fish sauce
• 1.5 tbsp soy sauce
• 6.5 tbsp brown sugar
• 2.5 tbsp rice vinegar
• 2 tbsp sriracha hot sauce (or less to taste)
• 5 tbsp almond butter (or peanut butter if no allergy) or much more to taste

Instructions

1. Cook noodles to package directions and set aside. If they get sticky, right before serving you can pour cold water in pan with them, mix with hands to unstick, then drain again. Do not let sit in water though as they will get soggy.
2. Mix sauce ingredients well. Set aside
3. Heat oil in large wok or deep pan. Add broccoli and garlic, cook for a couple minutes. Add rest of veggies and cover, stirring occasionally, until cooked. Push things to side of wok and cook eggs on other side. Scramble them and chop with stirring utensil into bits.
4. Mix back together and add all of topping ingredients plus sauce plus noodles.
5. Serve. Add additional green onions, peanuts/almonds, cilantro, limes wedges as desired (not required if you add plenty when making it).

Note

To make with other protein, swap out the broccoli and mushrooms for chicken or shrimp to get “normal” pad Thai.