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Loading...| 8 oz rice noodles | |
| 2 Tbl Nam Pla (Asian Fish Sauce) | |
| 3 Tbl Light Brown Sugar | |
| 2 tsp Crushed Red Pepper | |
| 2 tsp Schichimi Togarashi | |
| 1/4 cup fresh lime juice, plus wedges for serving | |
| 1/4 cup plus 1 Tbl Roasted Chile Avocado Oil | |
| 3 shallots, thinly sliced | |
| 3 cloves garlic, minced | |
| 2 eggs, beaten | |
| 4 scallions, thinly sliced | |
| Roasted peanuts, chopped cilantro and/or bean sprouts for garnish |
Pad Thai is a stir fry that comes together in less than 30 minutes. It requires little more than pantry staples – including our Schichimi Togarashi and Roasted Chile Avocado Oil. Plus, it’s a great dish for sweeping the fridge. Add in bits of veggies, leftover chicken or frozen shrimp, and you’ve got a delicious meal in a snap.
Read about our love of Woks and how we put this handy tool to work in our blog: Wok this Way.
| 1. | Put noodles in bowl and cover with very hot water. Let soak until pliable, about 5 minutes. Transfer to a colander and drain, shaking and tossing once or twice. |
| 2. | In a bowl, whisk together the fish sauce, brown sugar, lime juice, Crushed Red Pepper and Schichimi Togarashi. |
| 3. | In a large skillet or wok, heat 1/4 cup Roasted Chile Avocado Oil until shimmering. Add the shallots and garlic and cook over high heat until lightly browned, about 3 minutes. Add the noodles and stir fry until heated through, about 2 minutes. |
| 4. | Push the noodles to the side and add the remaining Tablespoon of Roasted Chile Avocado Oil. Add in the eggs and cook until nearly set, about 1 minute. Add the scallions and toss everything together, taking care to keep the eggs in tact. Add the fish sauce mixture and stir until everything is evenly coated. |
| 5. | Transfer to a platter and garnish with peanuts, cilantro and/or bean sprouts. Add a sprinkle of Crushed Red Pepper for a little more heat if desired. |
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