Vegetable Pad Thai

Name: Vegetable Pad Thai
Ingredients: 3 Tablespoons Soy Sauce; 2 Tablespoons Light Brown Sugar; 2 Tablespoons Fresh Lime Juice; 1 Tablespoon Sriracha Hot Chili Sauce; 1 Tablespoon Rice Vinegar; 2 teaspoons Vegetable Oil; 1 clove Garlic, Minced; 2 Large Eggs, Beaten; 8 ounces, weight Wide Rice Noodles Or Banh Pho, Cooked Per Package Instructions; 1/2 cups Scallions, Sliced; 8 ounces, weight Fresh Bean Sprouts; 13 cups Roasted Peanuts, Roughly Chopped; 1/4 cups Fresh Cilantro, Chopped; Lime Wedges For Serving

14 ingredients

9 steps

Ingredients

3 Tablespoons Soy Sauce
2 Tablespoons Light Brown Sugar
2 Tablespoons Fresh Lime Juice
1 Tablespoon Sriracha Hot Chili Sauce
1 Tablespoon Rice Vinegar
2 teaspoons Vegetable Oil
1 clove Garlic, Minced
2 Large Eggs, Beaten
8 ounces, weight Wide Rice Noodles Or Banh Pho, Cooked Per Package Instructions
1/2 cups Scallions, Sliced
8 ounces, weight Fresh Bean Sprouts
13 cups Roasted Peanuts, Roughly Chopped
1/4 cups Fresh Cilantro, Chopped
Lime Wedges For Serving

Directions

1

In a small bowl stir soy sauce, brown sugar, lime juice, Sriracha hot chili sauce and rice vinegar until blended and set aside.
2

Heat vegetable oil in a large skillet over medium heat.
3

Add minced garlic until fragrant, about 30 seconds, and pour in eggs.
4

Cook and scramble eggs until set.
5

Reduce heat to low and add in noodles.
6

Pour prepared sauce over noodles and toss with noodles and eggs until coated.
7

Add in scallions and toss again.
8

Remove from heat.
9

Serve warm, topped with bean sprouts, chopped peanuts, chopped cilantro and a lime wedge.