This Pad Thai is very special to me, as it is insprired by a recipe given to me by one of my friends years ago. I learned a ton about cooking from her, exposing me to wonderful ingredients like tamarind or Sriracha. This quick Pad Thai is a bit more approachable than a fully authenic Pad Thai, but is 100% delicious and perfect for any weeknight. Let’s Make Pad Thai!
- 8 ounces rice noodles
- 3 tablespoons tamarind (or 2 tablespoons more of both lime juice and brown sugar)
- 1/2 cups soy sauce
- 4 tablespoons brown sugar
- 2 tablespoons Sriracha
- 2 limes (one for juice, one for wedges)
- 2 green onions
- 2 shallots
- 3 eggs
- 4 garlic cloves
- 1 cup bean sprouts
- 2 cups Chopped Broccoli
- 1/2 c roasted peanuts (coarsely chopped)
- 3 tablespoons cooking oil
- Optional: 1 pound of cooked protein (shrimp, tofu, etc)
- Optional: Sriracha Mayo
- Bring a pot of water to boil and cook rice noodles according to package directions, shy just one minute. Drain and set aside.
- In a separate bowl, combine tamarind, soy sauce, brown sugar, sriracha, and the juice of one lime together.
- In a very large pan over medium heat, add one tablespoon of the oil. Add the eggs and scramble until just set, and set aside.
- Slice the shallots and green onions thinly, and mince the garlic. In the same pan, add the remainder of the oil, still over medium heat. Add green onions, shallots, garlic and broccoli. Sauté until broccoli is cooked through, 4-5 minutes.
- Add the noodles to the pan and pour on the sauce. Toss to coat all noodles. Add the eggs, bean sprout, and your cooked protein. Sprinkle peanuts on top, and serve along with a wedge of lime and Sriracha Mayo.