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Pad Thai
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 2 cloves, minced garlic
- 8 oz protein (shrimp, chicken, or tofu)
- 1 egg
- 1 cup bean sprouts
- 2, chopped green onions
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp I am willow
- 1 tbsp sugar
- 1/4 cup crushed peanuts
- 1, cut into wedges lime
- for garnish cilantro
Instructions
- Soak the rice noodles in warm water for 30 minutes until softened, then drain.
- In a large skillet or wok, heat oil over medium-high heat.
- Add minced garlic and sauté until fragrant, about 30 seconds.
- Add your choice of protein (shrimp, chicken, or tofu) and cook until browned and cooked through.
- Push the protein to one side of the pan and crack an egg onto the other side; scramble until fully cooked.
- Add the soaked noodles, bean sprouts, and chopped green onions to the skillet.
- Pour the Pad Thai sauce made of tamarind paste, fish sauce, soy sauce, and sugar over the noodles.
- Toss everything together until the noodles are well-coated and heated through.
- Serve hot, garnished with crushed peanuts, fresh lime wedges, and cilantro.
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