Pad Thai

Tonight I made pad thai for my friend Alex & I. It was her first time to eat pad thai, but she really liked it!  It tasted just like Pei Wei  & it was easy to make! (**It also was much more affordable than going out to eat.) It was great getting to catch up & hangout because I have not been able to see her in a long time! 

(Recipe adapted from Everyday Food)

Serves 4. Per serving: $1.50,  315 calories, 7g fat (0.9g saturated fat), 3.6g protein, 60.5g carb, 1.4g fiber

• 8 ounces dried, wide and flat rice noodles
• 
2 tablespoons brown sugar

• 2 tablespoons fresh lime juice, plus wedges for serving

• 3 tablespoons soy sauce

• 1 squirt (about 1/8 teaspoon) Sriracha (optional)
 (Next time I will probably add more than 1/8 of a teaspoon for more of a kick)
• 2 teaspoons vegetable oil
• 
3 scallions (green onions), white and green parts, separated and thinly sliced

• 1 garlic clove, minced
• 
2 large eggs, light beaten (optional)

• 1/2 cup fresh cilantro

• 1/4 cup chopped roasted, salted peanuts

Soak noodles according to package instructions. Drain.

In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.

In a large nonstick skillet, heat oil over medium-high heat.

Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.

Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.

Serve noodles with lime wedges, topped with cilantro and peanuts.

Listening to: "Dice" by Finley Quaye (from the OC mixes)