Pad Thai
A quick, budget-friendly stir-fried noodle dish made with brown rice noodles, fresh vegetables, and a tangy-sweet sauce for a flavorful, customizable meal.
- Average Cost: $14.90
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Servings: 5
Recipe Source: University of Rhode Island
Ingredients
- 3 tablespoons brown sugar, lightly packed
- 3 tablespoons water
- 3 tablespoons apple cider vinegar
- ½ tablespoon fish sauce (optional)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon vegetable oil
- 3 cloves garlic, roughly chopped
- 1 large shallot, diced
- 1 cup daikon radish, finely diced*
- 1 teaspoon crushed red pepper
- 2 eggs
- 2 cups bean sprouts, loosely packed
- 10 stalks chives, chopped
- ¼ cup unsalted roasted peanuts, roughly chopped (optional)
- 1 tablespoon lime juice
- 1 (14 ounce) box brown rice noodles
Directions
- In a saucepan over medium heat, add sugar, water, vinegar, fish sauce, and soy sauce. Bring to a simmer, then turn off heat and let stand.
- Cook rice noodles according to package directions.
- While noodles are cooking, heat oil in a medium sauté pan over medium heat. Add garlic, shallot, radish, and crushed red pepper. Cook until fragrant and golden, about 5 minutes.
- Cut cooked rice noodles in half using scissors, and add them to sauté pan with brown sugar sauce. Toss until well-combined.
- Push noodles to one side of pan, and add eggs to empty side of pan. Scramble until cooked, then mix in noodles.
- Add bean sprouts, chives, peanuts, and lime juice, and toss well. Serve and enjoy hot.
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