Super-Fly Pad Thai
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rose Dunnington
I've simplified one of my favorite dishes so you can make it fast. If you want, you can add cooked shrimp, chicken, or tofu. If you don't like spicy food, skip the red pepper flakes.
Ingredients
4 oz. wide rice noodles (sold with the Asian foods at the grocery store or at an Asian market)
hot water
1 lime
2 tbsp. fish sauce (sold with the Asian foods at the grocery store)
1 tsp. garlic powder
pinch red pepper flakes (optional)
1 1/2 tsp. soy sauce
2 tbsp. sugar
1 tbsp. peanut oil
1/4 c. cilantro
1 egg
1/4 c. unsalted peanuts (If you use salted peanuts, reduce the soy sauce to 1 teaspoon.)
1 c. bean sprouts
Instructions
Soak the noodles in hot water in the medium mixing bowl while you make the sauce and scramble the egg.
Squeeze the juice from the lime into a small mixing bowl. Dig out any seeds with your fingers and discard the seeds. Add the fish sauce, garlic powder, red pepper flakes, soy sauce, sugar, and peanut oil to the lime juice. Beat with the fork to combine.
Scramble the egg in the skillet over medium heat. Have you scrambled an egg before? Just crack the egg into the heated nonstick skillet and stir with a heatproof rubber spatula to break up the chunks while it cooks. When the eggs are solid, drain the water off of the noodles and add them to the skillet.
Add the sauce, the peanuts, and the bean sprouts to the skillet. Stir everything together with the tongs, and cook until it’s all warm.
Turn off the stove, take the skillet off the burner, and transfer your Super-Fly Pad Thai to serving plates with tongs. Sprinkle cilantro on top of each serving and try eating with chopsticks.
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