Pad Thai (gf) (v) Recipe
Stir-fried rice noodles with egg, bean sprout & green onions, served with crushed peanuts and lemon.
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Ingredients
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Noodles
Vegetables
Sauce
Protein
Toppings
Method
Preparation
- 1
Prepare the rice noodles
Cook the rice noodles according to package instructions until al dente. Drain and rinse under cold water to prevent sticking. Set aside.
- 2
Chop the vegetables
Slice the green onions thinly, separating the green tops from the white parts.
- 3
Mix the sauce
In a small bowl, combine soy sauce, tamarind paste, maple syrup, and lime juice. Mix until well combined and set aside.
Cooking
- 4
Cook the eggs
In a large skillet or wok, heat a little oil over medium heat. Crack the eggs in and scramble until fully cooked. Remove and set aside.
- 5
Stir-fry the noodles
In the same skillet, add a bit more oil if needed. Add the white parts of the green onions and sauté for 1-2 minutes until fragrant. Add the cooked rice noodles and the sauce mixture. Toss everything together to coat the noodles evenly.
- 6
Add vegetables and eggs
Add the bean sprouts and cooked eggs to the skillet. Toss to combine and cook for an additional 2-3 minutes until everything is heated through.
Serving
- 7
Plate and garnish
Divide the Pad Thai among serving plates. Top with the green parts of the green onions, and sprinkle crushed peanuts over each serving. Serve with lemon wedges on the side.