Pad Thai

We used to live in Florida and they had an AMAZING Thai restaurant there. Since then I haven’t had GOOD Pad Thai. One day I decided to make it but the recipe I had didn’t even sound good (it had ketchup in it!). I got a box of brown rice noodles at the store and on the back is a Pad Thai recipe.. that sounded so good! So I made it and it IS so good!!! Seriously a replica of that Thai restaurant (at least how I remember it… it’s been years now). So here it is to share with you. Totally the back of a box so you could get it yourself, but I thought I would share the wealth.

RESTAURANT-STYLE PAD THAI

4T olive oil or coconut oil
2 garlic cloves, minced
8-10 medium shrimp, peeled & deveined or 8 oz. chicken or 1# steak (I use steak)
2 eggs, lightly beaten
1 pkg. brown rice noodles (cooked- soaked in hot water for 8-10 minutes)
1 cup fresh bean sprouts

Sauce: 4 T lime or lemon juice
3 T fish sauce
3 T sugar (I omit, but I am sure you could use some honey or other natural sweetener here as the sugar gets dissolved anyway)
1-2 pinches crushed red pepper flakes

Garnish: 2 T cilantro, chopped
3 T roasted peanuts, crushed
3 T green onions, thinly sliced
1 lime, cut in wedges

Heat wok or pan over high heat. Add 2 T oil, garlic and meat. Cook  until shrimp is opaque or until meat is browned; set aside. Add remaining 2 T oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well-mixed. Add meat and bean sprouts.  Toss well. Garnish with cilantro, peanuts, green onions and lime wedges.

[photo credit]