Pad Thai

Steve and I love all types of food. A few years back I discovered Thai food, and just up the road from my work is a delicious Thai restaurant. Every time we go there, which isn’t too often I get the same thing. Pad Thai. In fact, that happens to also be the name of the restaurant. Steve kind of got me thinking about trying to make it myself because I love it so much, and viola! Here it is:

8 oz. straight cut rice noodles
4 tbsp. dark-brown sugar
4 tbsp. fresh lime juice, plus wedges for serving
3 tbsp. soy sauce
2 tsp. vegetable oil
3 scallions, white and green parts separated and thinly sliced
1 garlic clove, minced
2 large eggs (optional) lightly beaten
1/2 c. fresh cilantro
1/4 c. chopped, roasted, salted peanuts
2 c. chicken, sliced into small strips (optional)
1 c. shrimp, cooked, peeled, de-veined (optional)

Soak the noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce. In a medium sized pan cook chicken until no longer pink. In another large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy sauce mixture to skillet; cook, tossing constantly, until noodles are soft and coated with sauce, about 1 minute. Add egg mixture and meat, toss to coat, breaking eggs up gently. Serve noodles with lime wedges, topped with cilantro and peanuts.

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