This past weekend was my best friends birthday. She had 2 requests.
- 2 days filled with Puzzling.
- Me to make her Pad Thai
How could I turn her down. Pad Thai is one of my most favorite things to make and eat. My recipe is a bit more of a formula because it always seems like I am missing one thing, add a substitute, and its still delicious! Its just a very forgiving dish.
We ended up having this for 2 meals….both a little different but both DELICIOUS! I hope you enjoy as much as we did.
4 TB Oil
4 cloves Garlic, Chopped fine
1 large shallot chopped fine
2 Eggs, mixed lightly
2 TB Oyster Sauce
2 TB Fish Sauce
2 TB Sugar
2 TB Soy Sauce
1 bunch Green Onions, tops and bottoms chopped separately
2 TB Sriracha
1 Package Rice Noodle
8oz Desired meat (Beef, chicken, Shrimp, ect.)
1 can Bean Sprouts
1#-2# desired vegetables, Frozen stir-fry mix works well
Crushed, salted Peanuts
Cilantro, if desired
Lime wedges, if desired
- Heat oil in large skillet over medium heat. And the garlic and shallots and cook until golden brown and just tender.
- Boil water to soak rice noodles and prepare as recipe states. Set aside until needed.
- Quickly add eggs and cook until no raw egg remains. Add fish sauce, oyster sauce, sugar, soy sauce and Sriracha.
- If using meat, add at this time. Make sure meat is cooked through.
- Add can of drained bean sprouts and stir fry mix. It works best to heat up the stir-fry mix before adding. If you don’t, it may just take a few minutes extra to heat through.
- Add rice noodles and 4 TB peanuts and toss to coat. If there is not enough juice to coat the noodles well, add in an extra tablespoon of oil or sesame oil.
- Serve with lime wedges, cilantro and peanuts.
- If using fresh vegetables, saute them with the shallots and garlic if hard or add with the beansprouts if canned. Mix and match…that’s what I do.