This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!
Ingredients
- rice noodles: 1 pack (12 ounce pack, dried)
- white sugar: 0.5 cup
- water: 0.25 cup
- lime: 0.5 piece (juiced)
- soy sauce: 2 Tbsp
- fish sauce: 2 Tbsp
- tamarind concentrate: 1 tsp
- peanut oil: 0.25 cup
- clove garlic: 1 piece (minced)
- eggs: 4 piece
- paprika: 1 Tbsp
- chili powder: 0.25 tsp (to taste, optional)
- head lettuce: 1 piece (chopped, or as needed)
- flaxseed oil: 2 Tbsp
- bean sprouts: 0.5 cup (to taste, fresh, optional)
- green onion: 0.5 cup (chopped)
- fresh cilantro: 0.5 cup (chopped)
- peanuts: 0.5 cup (chopped)
- lime: 0.5 piece (cut into wedges)
Metric Conversion
Stages of cooking
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Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
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Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
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Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
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Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
