Best-Ever Pad Thai Recipe!

feastingathome.com

Carol Cruz

3 to 4 ounces dry pad thai noodles ( rice noodles)

Boiling water to cover noodles

1 large shallot, finely diced ( much better than onion here)

4 chopped garlic cloves

1 teaspoon chopped ginger (optional)

2 eggs, whisked with a fork with a generous 3-finger pinch salt ( if vegan, leave it out)

6 to 8 ounces tofu, chicken breast or peeled prawns

salt and pepper to taste

2 tablespoons peanut oil, wok oil or coconut oil

subheading: Pad Thai Sauce:

3 tablespoons fish sauce (see notes- or use vegan fish sauce)

3 tablespoons brown sugar (or coconut sugar, palm sugar or regular sugar) see notes

3 tablespoons of rice wine vinegar (or tamarind water- see notes)

1 teaspoon soy sauce (or GF liquid aminos like Braggs)

¼ to ½ teaspoon chili flakes

juice of ½ a small lime, plus more for garnish

subheading: Garnish:

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

Directions at feastingathome.com

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