Your Pad Thai or Mine
- ¾ pound dried rice noodles (the width of fettuccine or linguine)
- ¼ cup lime juice, or more, to taste (from 2 to 3 limes)
- 3 tablespoons Thai or Vietnamese fish sauce, or 1 teaspoon salt
- 2 tablespoons brown sugar
- 1 to 2 teaspoons hot chile sauce
- 3 tablespoons canola oil corn oil
- 2 eggs, beaten
- 2 garlic cloves, minced
- 1 teaspoon minced fresh ginger (optional)
- 1 carrot, peeled and cut into thin julienne strips
- 8 to 10 scallions, halved lengthwise, then cut into 2-inch lengths
- 1 cup mung bean sprouts
- ¼ cup chopped dry-roasted, unsalted peanuts
- ¼ cup chopped cilantro
- 1 lime, sliced into 1/8-inch rounds (optional)
- Produce
- Carrot (1)
- Cilantro (1/4 cup)
- Ginger, fresh (1 teaspoon)
- Lime (1)
- Mung bean sprouts (1 cup)
- Peanuts, dry roasted unsalted (1/4 cup)
- Scallions (8)
- Condiments
- Chile sauce, hot (1 teaspoons)
- Thai or vietnamese fish sauce (3 tablespoons)
- Cooking & Baking
- Brown sugar (2 tablespoons)
- Canola oil corn oil (3 tablespoons)
- Garlic cloves (2)
- Pasta & Grains
- Rice noodles, dried (3/4 pound)
- Drinks
- Lime juice (1/4 cup)
- Refrigerated
- Eggs (2)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published December 1, 2011 (1 year ago).
16 people saved this recipe.
