Prep Time::15 mins
Cook Time::15 mins
Total Time::30 mins
Servings::4
Ingredients
¾ pound bean sprouts
6 ounces pad thai rice noodles
4 eggs
1 pinch salt
3 tablespoons lime juice
3 tablespoons ketchup
1 tablespoon brown sugar
¼ cup fish sauce
3 tablespoons peanut oil
1 tablespoon minced garlic
1 ½ teaspoons red pepper flakes
2 cups grated carrots
⅔ cup chopped peanuts
1 cup green onions cut into 1-inch pieces
Directions
Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.