Ingredients
-
Sauce
-
.5 Cup Veggie Broth
-
4 Tablespoons Low Sodium Soy Sauce
-
1 Tablespoon Brown Sugar
-
1 Teaspoon Sriracha
-
2 Limes
-
Optional For Sauce
-
2 Teaspoons Fish Sauce
-
Pad Thai
-
12 Ounces Pad Thai Noodles
-
3 Carrots
-
4 Green Onions
-
4 Eggs
-
9 Ounces Bean Sprouts
-
For Serving
-
.5 Cup Roasted Peanuts
-
1 Lime
-
.5 Cup Cilantro
Directions
- Prepare Sauce: Mix all ingredients for the sauce in a small bowl and set aside.
- Soak Noodles: Place pad thai noodles into a large bowl and cover with boiling water. Let soak for 15-20 minutes until they have softened but are still very chewy. Strain off the water and set noodles aside.
- Prepare Ingredients: Peel and grate carrots. Thinly slice green onions. Rinse bean sprouts. Crack eggs into a bowl and scramble the eggs. Chop cilantro. Cut limes into wedges. Chop peanuts.
- Cook Pad Thai: Heat a large frying pan or wok over medium-high heat. Add a small amount of oil then add carrots and scallions. Saute for 2-3 minutes until the carrot begins to brown. Push vegetables to one side of the pan and add eggs. Cook and stir eggs separately from the vegetables until they become solid. Mix the vegetables and the eggs together and mix in softened noodles from step 2. Cook and stir for several minutes until the vegetables and eggs have mixed into the noodles. Add sauce and bean sprouts and about half of the cilantro. Cook and stir for 4-5 minutes until everything is well combined and the noodles have finished cooking and are soft.
- Serve: Once you have finished cooking the pad thai, remove it from the heat and split the servings. Top with chopped peanuts and more cilantro. Serve with a wedge of lime and additional soy sauce if desired.
Meal Prep Tip:
This recipe stores well in the fridge for up to 5 days.
* I get commissions for purchases made through links in this post.
(Visited 472 times, 1 visits today)
