Pad Thai with Eggs
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(2)
Prep time: 15mins
Cook time: 20mins
Serves or Makes: 4

Recipe Card

ingredients

For the Pad Thai sauce

  • 2 tablespoon fish sauce
  • 1 tablespoon tamari
  • 4 tablespoons brown sugar
  • 2 tablespoons rice vinegar, or 1 tablespoon lime
  • 1 tablespoon Sriracha
  • 2 tablespoons creamy peanut butter

ingredients

For the Pad Thai

  • 1 package rice noodles, cooked according to instructions
  • 1 red pepper, sliced
  • 3 carrots, diced
  • 3 tablespoons oil of choice
  • 1 cup bean sprouts
  • 3 eggs, scrambled
  • 3 scallions, sliced
  • 3 tablespoons peanuts, chopped
  • Handful fresh cilantro, optional

Method

  • Step 1

    Whisk all sauce ingredients and set aside.

  • Step 2

    Cook rice noodles. Rinse, drain and set aside.

  • Step 3

    Sauté carrots and peppers in oil of choice (I like sesame or vegetable oil).

  • Step 4

    Move veggies aside and scramble eggs. Alternatively you can also fry the eggs. Remove the eggs and set aside.

  • Step 5

    Add rice noodles to veggies. Add sauce. Stir. Add bean sprouts and stir again.

  • Step 6

    Top with eggs, scallions, cilantro and peanuts.