Pad Thai
A classic Thai stir-fried rice noodle dish with bean sprouts, eggs, peanuts, and scallions in a savory-sweet sauce.
The Original
Processed by Claude
Ingredients
- ●2 quarts (1890ml) water
- ●3/4 lb (340g) bean sprouts
- ●6 oz (170g) rice noodles
- ●3 tbsp (45ml) fresh lime juice
- ●3 tbsp (45ml) ketchup
- ●1 tbsp (15ml) brown sugar
- ●1/4 cup (60ml) soy sauce
- ●3 tbsp (45ml) peanut or vegetable oil
- ●3-4 garlic cloves - minced
- ●2 cups (480ml) grated carrots
- ●4 large eggs - slightly beaten
- ●pinch salt
- ●2/3 cups (160ml) chopped peanuts
- ●6-8 scallions - chopped
Instructions
- 1
Do prep work first.
- 2
Mix the sauce ingredients together in a small bowl: fresh lime juice, ketchup, brown sugar, and soy sauce.
- 3
Bring water to a rolling boil in a covered pot. Blanch bean sprouts - place them into a strainer and dip into boiling water for 30 seconds. Drain well.
- 4
Reboil water and stir in rice noodles. Cook for 3-5 minutes. Drain and rinse under cool water - cool and drain.
- 5
Prepare remaining ingredients and have them near before you begin to stir fry.
- 6
Put the oil in a wok or skillet. Add garlic then stir in carrots. Stir fry for 1 minute. Push carrots to the side and make them hollow in the center.
- 7
Pour beaten eggs into center and scramble them. When eggs have just set, pour in the sauce and stir everything together.
- 8
Add the rice noodles and bean sprouts. Toss.
- 9
Stir in peanuts and scallions.