Easy Breezy Pad Thai

Let’s get this out of the way before I dive into the recipe- this is not authentic. There is no fish sauce, and there is no tamarind paste, but some way, somehow, it still tastes like pad thai and it’s really yummy! My kids and other kids I know gobble it up, so hopefully yours will too. You’ve probably noticed a theme in my recipes by now. While I love to cook and really do enjoy the process, I also don’t have loads of time to devote to being in the kitchen, so everything I make is fast. I also really love food… So I have no time to waste on mediocre food. ;) I think cooking should be approachable which is why I sometimes skip certain ingredients. I use what I have and rarely purchase ultra-specific ingredient (unless similar flavors can’t be achieved without). I can assure you that all my meals are packed with flavor.

You can mix up your toppings but I usually use bean sprouts, chopped peanuts, lime wedges and cilantro. I also always have a bowl of chili sauce so guests can add more heat to their individual portion if they want. Add this to your weekly lineup and let me know how you like it! Tag me on Instagram @mydailydelish so I can share your review with others! xo and happy cooking!

EASY BREEZY PAD THAI

INGREDIENTS:
- 8-oz rice noodles
- 3 T soy sauce
- 1 t sriracha or more to taste, I generally do around a tablespoon
- 2 T fresh squeezed lime juice
- 2 T neutral cooking oil sunflower, canola etc.
- 2-3 T brown sugar, depending on preference
- 1 t rice wine vinegar
- 1/2 c peanut butter
- 1 egg
- Protein of choice, optional
- Handful of bean sprouts
- Handful of cilantro for serving
- 1/2 cup peanuts, roughly chopped for serving
- lime wedges for serving
DIRECTIONS:
1.) Cook rice noodles to package directions
2.) In a small bowl, whisk together sauce ingredients (3 T soy sauce, 1 t sriracha, 2 T fresh lime juice, 2 T oil, 2 T brown sugar, 1 t rice wine vinegar, 1/2 cup peanut butter).
3.) Once noodles are cooked, drain and add to large skillet over medium-low heat. Give sauce a final whisk to combine, and pour over noodles.
4.) Push noodles to the side and add cracked egg. Scramble until cooked then mix and fold into noodles.
5.) Mix bean sprouts in, then remove from heat and plate. Serve with garnishes on the side so folks can doctor up their individual portion.

NOTE: Mix in sauce as soon as you’re ready to serve. If you let the noodles and sauce hang out on the stove for too long, the noodles will soak up all the sauce, and it will get clumpy. If you find that your noodles aren’t as saucy as you want, you can drizzle on a bit of extra soy sauce and oil. Just be sure to combine.
Taste, taste, taste as you go! I close my eyes and take a bite. If I need a bit more acid, I squeeze in some more lime. If the lime or soy is too overpowering, I add a smidge more brown sugar or peanut butter. Think about what tastes are too intense, and use another ingredient to counteract it.