Pad Thai

Posted in Beans & Legumes, Lunch, Thai, Vegetarian, World

We love Pad Thai. When we stop at our local Dave’s Fruit and Veg and see fresh bean sprouts we take them home and make this delicious dish. We love the combination of crunchy sprouts, the peanuts and the thai spices and cilantro.

Ingredients

1 pkg pad thai noodles (1/2 lb)
1/4 cup tomato sauce
2 tbls fish sauce
1 teas soya sauce
1 teas lime juice
1 tbls brown sugar
1/2 teas hot chili paste
1 tbls olive oil
3 cloves garlic, chopped
1 cup mushroom, sliced
2 eggs, lightly beaten
1 cup fresh bean sprouts
2 tbls chopped toasted peanuts
2 green onions, thinly sliced
2 tbls fresh cilantro, chopped

Directions

Toast peanuts in dry fry pan until slightly browned and fragrant. Reserve.
Combine tomato sauce, fish sauce, lime juice, brown sugar and chili paste. Reserve.
Place noodles in bowl and cover with boiling water. Stand 8-10 minutes until softened but still firm. Drain well.
Heat oil in wok and add garlic and mushrooms cooking gently. Stir in reserved sauce and heat thoroughly. Add beaten egg and allow to set slightly, then stir. Add noodles and toss gently. Add bean sprouts. Turn onto serving platter and garnish with toasted peanuts, green onions and cilantro.

You can purchase dry roasted, unsalted peanuts and skip the toasting in a dry fry pan.