Vegetable Pad Thai
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoon fresh lime juice
- 1 tablespoon Sriracha hot chili sauce
- 1 tablespoon rice vinegar
- 2 teaspoons vegetable oil
- 1 garlic clove (minced)
- 2 large eggs (beaten)
- 8 oz wide rice noodles (Banh Pho, cooked per package instructions)
- 1/2 cup scallions (sliced)
- 8 oz fresh bean sprouts
- 1/3 cup roasted peanuts (roughly chopped)
- 1/4 cup fresh cilantro (chopped)
- Lime wedges for serving
Instructions
- In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.
- Heat vegetable oil in a large skillet over medium heat.
- Add minced garlic until fragrant, about 30 seconds and pour in eggs.
- Cook and scramble eggs until set.
- Reduce heat to low and add in noodles, pour prepared sauce over noodles and toss with noodles and eggs until coated.
- Add in scallions and toss again. Remove from heat.
- Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.
Find it online: https://www.motherthyme.com/2012/06/vegetable-pad-thai.html