Super simple but AMAZING-tasting pad thai! A much lighter, brighter option than take-out. I made them without egg and I did not miss that factor at all. Also swapped peanuts for cashews.
INGREDIENTS:
-4 tbsp. canola oil
-2 garlic cloves
-4 shallots, thinly sliced
-8-10 medium sized fresh prawns, cleaned and deveined OR 8 oz. chicken OR BOTH!
-2 eggs, lightly beaten
-1 pkg. Annie Chun's Pad Thai Rice Noodles (cooked, drained, and rinsed as directed)
-1 cup bean sprouts
SAUCE:
-4 tbsp lime or lemon juice
-3 tbsp fish sauce
-3 tbsp sugar
-1-2 pinches crushed chilies or pepper flakes
GARNISH:
-2 tbsp fresh cilantro, chopped
-3 tbsp roasted peanuts, crushed
-3 tbsp scallions, thinly sliced
-1 lime, cut into wedges
DIRECTIONS:
Mix sauce ingredients together.
Prepare pasta.
Heat wok or pan over high heat. Add 2 tbsp oil, garlic, shallots, and prawns. Cook until prawns are opaque. Set aside.
Add remaining 2 tbsp oil and 2 eggs, then scramble.
Reduce heat to low; add sauce and noodles. Toss until well mixed. Add prawns and bean sprouts. Toss well. Garnish with cilantro, peanuts, scallions, and lime wedges.
