Easy Pad Thai

I’ve been on a Thai food kick recently. I love Asian cuisine, and I love spice. I wanted to try my hand at making pad thai at home. It is probably not a culturally accurate rendition of the recipe, but it is flavorful, quick, and full of veggies. Enjoy!

Easy Pad Thai

1/2 package rice noodles, soaked (soak in warm water for 25 minutes before using)

2 tablespoons of butter

1 head of broccoli florets, separated from stalk

1/2 cup shredded carrots

1/2 white onion, chopped

2 green onions, chopped

1 tablespoon fish sauce

1 tablespoon sesame oil

1 teaspoon brown sugar

1/4 cup soy sauce

1-2 teaspoons of Sriracha

1 egg

2 tablespoons peanuts, chopped

1 lime, sliced into wedges

1. Soak the rice noodles according to package directions before using (mine said 25 minutes in warm water).

2. Melt the butter in a wok (or large saute pan) over medium heat. Add in the broccoli, carrots, and onion. Cook until the veggies are softened, about 10 minutes.

3. In a large measuring cup, whisk together the fish sauce, sesame oil, brown sugar, soy sauce, and sriracha. Add the sauce mixture to the veggies. Add in the noodles. Stir together and reduce to a simmer until the sauce thickens, about 5-10 minutes.

4. Crack the egg into the skillet and scramble, stirring into the noodles/veggie mixture.

5. Serve in a large pasta bowl, topping with a drizzle of sesame oil, sprinkle of chopped peanuts, a squeeze of lime juice, and a sprinkle of flaky sea salt. Enjoy!