Vegetarian Pad Thai

1st time ever cooking pad thai...and it was a success! Husband loved it and it was super easy and quick to make! I made our's without eggs so I guess technically it's vegan! I also forgot the chopped peanuts, which we decided are a must for next time!

Peace & Love,

Mr. & Mrs. Aytes

Pad Thai (Serves 4):

Ingredients:

• 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)
• 2 teaspoons vegetable oil
• 3 scallions (green onions), white and green parts, separated and thinly sliced
• 1 garlic clove, minced
• 2 large eggs, lightly beaten (optional)
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

Directions:

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. 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.
5. 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.

Scallions

Sriracha

Shredded Carrots

Side salad - baby spinach, shredded carrots, roasted chickpeas, baby portobello mushrooms, & olive oil vinaigrette dressing