Easy Pad Thai
1/2 cup Cilantro, fresh
1 Garlic clove
3 Green onions
1/4 cup Peanuts or macadamia nuts, roasted salted
2 Eggs, large
4 tbsp Lime juice, fresh
6 tbsp Soy sauce
2 squirts sriracha
8 oz Wide and flat rice noodles, dried
4 tbsp Brown sugar
2-3 tsp Vegetable oil
Soak the noodles in water in glass baking dish for 30 minutes. Then drain.
Whisk brown sugar, soy sauce, lime juice, and sriracha in a small bowl. Set aside.
Heat oil in a nonstick skillet. Add green onion whites and garlic. Sauté for 30 seconds. Add eggs and cook. Transfer eggs to a plate.
Add noodles and sauce to pan. Cook until sauce reduces slightly. Return eggs to pan and toss together. Garnish with scallion greens, cilantro, and extra lime wedges.
If adding chicken or veggies, do so after transferring eggs to plate. Sauté in pan with a little oil and two tbsp of sauce. Then transfer chicken to plate with eggs before cooking noodles. Add chicken back with eggs.
Can add chicken, snap peas, sprouts, broccoli, mushrooms, and/or shredded carrots before cooking noodles—really any veggies or meat you like.