This is my favorite Pad Thai creation. After I started making it at home, I could never go back. This is a full meal, suitable for vegetarians and meat-eaters alike. Please enjoy!
Prep Time::20 mins
Cook Time::8 mins
Additional Time::10 mins
Total Time::38 mins
Servings::4
Yield::4 main dish servings
Ingredients
1 (12 ounce) package dried rice noodles
½ cup white sugar
¼ cup water
½ lime, juiced
2 tablespoons soy sauce
2 tablespoons fish sauce
1 teaspoon tamarind concentrate
¼ cup peanut oil
1 clove garlic, minced
4 eggs
1 tablespoon paprika
¼ teaspoon chili powder, or to taste (Optional)
1 head lettuce, chopped, or as needed
2 tablespoons flaxseed oil
½ cup fresh bean sprouts, or to taste (Optional)
½ cup chopped green onion
½ cup chopped fresh cilantro
½ cup chopped peanuts
½ lime, cut into wedges
Directions
Place noodles in a bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
Heat peanut oil in a skillet over medium heat. Add garlic; stir just until fragrant, 30 seconds to 1 minute. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add strained noodles to egg mixture; stir in 1/2 of the sauce. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over the noodles.
Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.
Cook's Notes:
Fish sauce can be omitted for a vegetarian version.
Substitute peanut oil for a mixture of sesame and canola oils, if desired. You can also substitute chives for the green onion and spring mix, spinach, or baby lettuces for the chopped lettuce.