Time
30 min
Serving
4 persons
Calories
554
This is my father's pad thai recipe. It's the best, even better than what you'll find at most Thai restaurants! I like it because it's full of fresh ingredients, it's not greasy, and it's satisfying and healthy. There is no meat in this recipe.
Ingredients
- bean sprouts: 0.75 pound
- ounces pad thai rice noodles: 6 piece
- eggs: 4 piece
- pinch salt: 1 piece
- lime juice: 3 Tbsp
- ketchup: 3 Tbsp
- brown sugar: 1 Tbsp
- fish sauce: 0.25 cup
- peanut oil: 3 Tbsp
- garlic: 1 Tbsp (minced)
- ½ teaspoons red pepper flakes: 1 piece
- carrots: 2 cups (grated)
- peanuts: 0.66667 cup (chopped)
- green onions: 1 cup (cut into 1-inch pieces)
Metric Conversion
Stages of cooking
-
Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
-
Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
-
Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.
