RECIPE /
PAD THAI
30 MIN
Total Time
Method
Oven Top
Servings
INGREDIENTS
1/2 c. Big Mama’s Pad Thai Sauce, or to taste
3 tbsp oil, split
8oz vermicelli noodles
8oz chicken, shrimp or tofu
3 tbsp garlic
2 eggs, beaten
1 c. bean sprouts
1 chili, thinly sliced
1 red pepper, thinly sliced
3 green onions, chopped
1/2 c. cilantro
2-4 oz roasted peanuts
lime wedges
Basil, to garnish
INSTRUCTIONS
Cook noodles according to package. Rinse in cold water.
Heat 1/2 the oil in a large sauce pan over MED-HIGH heat. Add chicken, shrimp or tofu, garlic and red pepper.
In a separate fry pan, heat remaining oil. Add eggs, fry flat, remove and set aside. Fold eggs in half. Cut eggs into 2” strips.
Add noodles, Pad Thai Sauce, sprouts, eggs and 1/2 peanuts to meat mixture. Toss to combine.
Top with green onions, remaining peanuts, cilantro, basil & lime wedges.
MORE TO EXPLORE
GREEK CHICKEN SKEWERS
CRUSTED ROCKFISH
