Pad Thai is one of my absolute favorite dishes. I’ve always been nervous to try it at home, but I was so surprised by how easy and how little time it took to throw together. This Pad Thai recipe has just the right amount of a kick and is loaded with wonderful flavor.
Here’s what you’ll need:
1 bag of brown rice pad thai (or fettucini) noodles
1 small yellow onion
1-2 eggs (depending on your preference)
1 cup of bean sprouts
1 tablespoon of olive oil
For the sauce:
3 tablespoons of gluten free, low sodium soy sauce
The juice of 1 lime
2 tablespoons of vegetable oil
2 tablespoons of brown sugar
1 tablespoon of sriracha
First, start by boiling the pasta.
While the pasta boils, combine all of the ingredients for the sauce in a bowl and whisk them until they are well combined.
Slice the small onion into strips, then place it in a large pan with olive oil. Saute the onion until it begins to turn brown.
Scramble 1-2 egg(s) in a separate pan, or in the same pan away from the onion. Once it has fully cooked, mix the onion and egg.
Once the noodles have cooked, place most of them into the pan (I left out about a handful of pasta). Pour over the sauce and mix the noodles until the sauce evenly coats them. Add in the bean sprouts then leave the dish on medium-low heat for five minutes.
Enjoy!!
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