Pad Thai Sauce 3 Tablespoons fish sauce
3 Tablespoon oyster sauce
1 teaspoon mirin
1 Tablespoon soy sauce
5 Tablespoons brown sugar
2 Tablespoons rice vinegar
3 Tablespoon Sriracha hot sauce
2 Tablespoons peanut butter
S&P to taste Chili flakes to taste
5 oz protein of choice (Chicken, Shrimp, Beef, Tofu)
Half package of rice noodles
1 large egg Bean sprouts Carrots, red onions - Julienne cilantro
Basil, lemon/lime and fresh bean sprouts to garnish
preparation
18 mins
1. Make the sauce. Whisk all ingredients and set aside until ready to use.
2. Cook the noodles. Cook the noodles al dente according to package instructions. Drain the noodles in a strainer, then rinse with cold water briefly to halt their cooking. Toss briefly with one tablespoon oil to prevent the noodles from sticking.
3. Cook the chicken or shrimp. Meanwhile, heat 1 tablespoon oil in a large pan over high heat. Add the chicken or shrimp and sauté for 3-5 minutes, tossing occasionally, until the meat is cooked through.
4. Cook the veggies. Add the remaining 1 tablespoon oil to the pan, along with the bean sprouts, carrots, and garlic. Sauté for 2 minutes, stirring occasionally.
5. Cook the eggs. Push the veggies to one side of the pan and add the whisked eggs on the other side. Cook the eggs until scrambled, stirring often.
6. Put it all together. Now add everything back in with the eggs and veggies — the cooked noodles, cooked chicken or shrimp, sauce and green onions. Give the mixture a good toss until everything is evenly coated in the sauce. Remove pan from heat.
Serve immediately, sprinkled with crushed peanuts, extra crushed red pepper flakes and a squeeze of fresh lime juice.
