This is a really easy recipe for pad thai you can make at home. It's not exactly an authentic pad thai recipe, as it skips all of those hard-to-find ingredients (tamarind paste, anyone?). But it tastes pretty similar and is delicious in its own right.
Veggie Pad Thai
Adapted from Everyday Food
- 8 ounces dried rice noodles
- 2 tablespoons dark brown sugar
- 2 tablespoons fresh lime juice
- 3 tablespoons soy sauce
- 4 teaspoons vegetable oil, divided
- 3 scallions, white and green parts separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- Vegetables (optional), such as zucchini, broccoli, bell peppers, etc., chopped
- Fresh cilantro
- Chopped roasted, salted peanuts
In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate.
If adding vegetables, add them to the skillet along with 2 additional teaspoons oil. Cook until tender. Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and toss to coat, breaking eggs up gently. Serve noodles topped with scallion greens, cilantro, and peanuts.
Variations: Vegans can omit the eggs. Just cook the vegetables with the scallion whites and garlic.
