Wednesday, January 18, 2017

Peanut Pad Thai

7 ounces pad Thai noodles (linguine sized rice noodles)
2 eggs, scrambled (optional)
1 cup cooked chicken, cut into bite sized pieces (optional)
1/4 cup soy sauce
2 Tbsp fish sauce
2 Tbsp sambal oelek (or sriracha) (or more if you prefer it spicier)
1/4 cup fresh lime juice
1/4 cup canola oil
2 Tbsp brown sugar
1/4 cup peanut butter (optional if you don't like the peanut flavor)
1 cup fresh bean sprouts
1 cup cilantro
3 scallions, thinly sliced
1/2 cup chopped peanuts
Lime wedges (optional)

1. Bring a large pot of salted water to boil. Remove from heat and add the noodles. Follow directions on box for cook time. Drain and rinse under cool water. Set Aside.
2. Cook scrambled eggs and/or chicken to your liking. Set aside.
3. To make the sauce, combine in the empty pot you used to boil pasta, the soy sauce, fish sauce, sambal oelek, lime juice, canola oil, and brown sugar. Whisk until combined and sugar dissolves on low heat. Remove from heat and add peanut butter and whisk until emulsified.
4. Add the noodles to the sauce and toss until pasta is evenly coated with sauce. Add in bean sprouts, scrambled eggs, chicken, cilantro, and scallions. Toss until combined.
5. Serve garnished with peanuts and lime wedges. Enjoy!!!!