Pad Thai

Name: Pad Thai
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 473 milliliters bean sprouts; 1 Tbsp brown sugar; 2 Tbsps canola oil, divided; 1 carrot, grated; 118 milliliters chicken broth; 1 Tbsp chile sauce; 2 larges eggs, beaten; 1 Tbsp fish sauce; 59 milliliters fresh cilantro, roughly chopped, for garnish; 1 Tbsp chopped garlic; 1 Tbsp lime juice; 59 milliliters peanuts, coarsely chopped, for garnish; 454 grams package rice noodles; 4 scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup); 3 Tbsps soy sauce

Pad Thai is a dairy free main course. One serving contains 615 calories, 13g of protein, and 14g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of eggs, brown sugar, canolan oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. This recipe is typical of Asian cuisine.

Instructions

Bring a large pot of water to a boil and turn off the heat.

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Water

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Pot

Add the rice noodles and let them soften, about 2 to 3 minutes.

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Rice Noodles

Drain. (Reserve 1 cup cooked noodles for Online Round 2 Recipe Summer

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Cooked Pasta

Rolls.)

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Roll

In a wok or a large skillet over high heat, add 1 tablespoon oil. When it is hot, add the eggs and cook until they are firm.

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Egg

Cooking Oil

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Frying Pan

Wok

Remove them from the pan and let them cool a bit. Roughly chop them and set aside.

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Frying Pan

In a small bowl, whisk together the brown sugar, soy sauce, fish sauce, chile sauce, lime juice, garlic, and broth. Set side.

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Brown Sugar

Fish Sauce

Lime Juice

Soy Sauce

Garlic

Broth

Chili Pepper

Sauce

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Whisk

Bowl

Add the remaining 1 tablespoon oil to the pan along with the carrots, scallions, and bean sprouts and stir fry 1 minute.

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Bean Sprouts

Green Onions

Carrot

Cooking Oil

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Frying Pan

Add the reserved eggs and sauce, stirring to coat everything completely. Cook for another minute.

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Sauce

Egg

Serve garnished with peanuts and cilantro.

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Cilantro

Peanuts

Equipment

Ingredients

Servings:

473milliliters

bean sprouts 1Tbsp

brown sugar 2Tbsps

canola oil, divided 1

carrot, grated 118milliliters

chicken broth 1Tbsp

chile sauce 2larges

eggs, beaten 1Tbsp

fish sauce 59milliliters

fresh cilantro, roughly chopped, for garnish 1Tbsp

chopped garlic 1Tbsp

lime juice 59milliliters

peanuts, coarsely chopped, for garnish 454grams

package rice noodles 4

scallions, sliced thin (reserve 1 scallion for Round 2 Recipe Coconut Chicken Soup)3Tbsps

soy sauce

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.