Do as I say, not as I do when it comes to this pad Thai recipe. I absolutely LOVE chicken pad Thai and tried to make my own version this weekend. While it started so well, I made a huge error when adding the eggs directly to the pan vs. cooking on the side and adding later. The eggs seeped into the rice noodles, forcing them to cook a little longer to cook the egg and caused the noodles to overcook.
LESSON LEARNED.
In the future I recommend cooking the eggs on the side and adding them after the fact unless you’re a much better cook than I 🙂 I highly recommend adding chicken or shrimp to the dish as well – I just didn’t have time while cooking!
Recipe can be found below. Enjoy!
Ingredients
- 1/2 box of rice noodles, linguine
- 10 cloves of garlic, minced
- 1/4 cup of scallions
- 1 shallot, diced
- 1/4 cup of soy sauce
- 4 tablespoons of brown sugar
- 1 tablespoon of roasted red chili paste
- 1/4 cup of water
- 2 eggs
- 1/2 cup of peanuts, crushed
- 1/4 cup of green onions
- salt, pepper & red pepper flakes to taste
Directions
Cook / soak rice noodles per instructions so they are ready for stir fry once you begin cooking.
To make the sauce: mix soy sauce, brown sugar, red chili paste and water together.
Heat olive oil over medium heat. Saute shallot, scallions, and garlic until fragrant. Add noodles with sauce and mix. Allow noodles to cook in the sauce.
*COOK EGGS ON THE SIDE 🙂 Add eggs to pan. Top with peanuts and green onions. Season with salt, pepper and red pepper flakes.
Eat Drink Orlando 