This is a delicious Pad Thai dish. It’s simple and SO quick to make. The step that takes the longest is soaking the noodles for 30 minutes. But other than that, it all comes together in a few minutes. It’s been so warm here, so I wanted something really light for supper. This was the winner! Thai food is one of those genres that I want to perfect. It’s the one food that’s usually not as good as when you buy it at a restaurant. But this one IS! I don’t like fish sauce, but you can definitely add that if you like it. A light refreshing summer supper! It hit the spot.
Vegetable Pad Thai-serves 4
8 oz dried flat rice noodles
2 Tbsp brown sugar
2 Tbsp fresh lime juice, plus wedges for serving
3 Tbsp low-sodium soy sauce
2 Tbsp vegetable oil
3 scallions, white and light green parts sliced
1 garlic clove minced
2 large eggs lightly beaten
1/2 cup fresh parsley or cilantro
1/4 cup chopped roasted, salted peanuts
- Soak noodles according to the package instructions. Drain. In a bowl, whisk together brown sugar, lime juice, and soy sauce.
- In a large nonstick skillet, heat oil over medium heat. Add scallions and garlic and cook, stirring constantly, for about 30 seconds. Add eggs and cook, scraping the skillet with a rubber spatula, until eggs are cooked through. Transfer egg mixture to a plate. **If you want to add protein, like chicken or shrimp, add it in now and saute before adding the noodles.
- Add noodles and soy sauce mixture; cook, tossing constantly with tongs, until the noodles are soft and coated with the sauce (about 1 minute). Add the egg mixture and toss with the sauce.
- Serve noodles with lime wedges, topped with herbs and peanuts.