Quick Pad Thai

If you like pad thai, and making things easy, this recipe is for you. No it's not a traditional pad thai, and it's certainly nothing fancy. But it's so easy and yummy that it can help satisfy that craving for pad thai.  I found the recipe on Pinterest from someone who tried to recreate Pad Thai that was more like what she found in Thailand. I only made small changes to make it work more for our taste, and make leftovers. I tweak the ratios in the sauce a little bit each time, but this is pretty close to what seems to work. It's a perfect weeknight meal after a long day. 

Easy Pad Thai

• 16 oz rice noodles (we use brown rice noodles)
• 3 tablespoons brown sugar
• 2 tablespoons fresh lime juice, plus wedges for serving
• 4 tablespoons soy sauce
• 1 teaspoon Sriracha 
• 2 teaspoons olive oil
• 3 green onions, white and green parts, separated and thinly sliced
• 2 garlic clove, minced
• 1 egg, lightly beaten
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts

1. Depending on what type of noodles you buy you will either soak them in boiling water or boil them for a few minutes to cook. I like the texture and flavor better when you boil.
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, until fragrant (about 30 seconds). Add egg and cook, scraping skillet with spatula like you would for scrambled eggs (about a minute). Set egg aside.
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.
6. Serve noodles with lime wedges, topped with cilantro and peanuts.

**Makes 4 servings
**This is a 3 on Bryce's dish scale.