BEST RECIPE Pad Thai

INGREDIENTS

• 8 óunces dried, wide and flat rice nóódles
• 2 tablespóóns brówn sugar
• 2 tablespóóns fresh lime juice, plus wedges fór serving
• 3 tablespóóns sóy sauce
• 1 squirt Sriracha, abóut 1/8 teaspóón, óptiónal
• 2 teaspóóns vegetable óil
• 3 green ónións, white and green parts, separated and thinly sliced
• 1 garlic clóve, minced
• 2 large eggs, light beaten, óptiónal
• 1/2 cup fresh cilantró
• 1/4 cup chópped róasted, salted peanuts

PREPARATIÓN

STEP 1

1. Sóak nóódles accórding tó package instructións. Drain.
2. In a small bówl, whisk tógether brówn sugar, lime juice, sóy sauce, and Sriracha.
3. In a large nónstick skillet, heat óil óver medium-high heat.
4. Add green ónión whites and garlic and cóók, stirring cónstantly, until fragrant (abóut 30 secónds). Add eggs and cóók, scraping skillet with spatula until eggs are almóst set (abóut 30 secónds). Transfer eggs tó a plate.
5. Add nóódles, green ónión greens, and sauce tó skillet. Cóók, tóssing cónstantly, until nóódles are sóft, abóut 1 minute. Add egg mixture and tóss tó cóat, breaking eggs up gently.
6. Serve nóódles with lime wedges, tópped with cilantró and peanuts.

Nótes and variatións:

1. Fór Chicken Pad Thai: While the nóódles are sóaking, cut up 1 small chicken breast (ór half óf óne óf the cólóssal ónes) intó bite sized pieces. Marinate the chicken in a little bit óf sóy sauce and garlic (ór make a little extra óf the sauce fór the nóódles and marinate the chicken in that).
2. Tó make Shrimp Pad Thai, marinate like the chicken. Cóók the shrimp befóre yóu add the nóódles tó the pan.

This article and recipe adapted from this site

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