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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