A perfect vegetarian pad thai is dry and very light and a fresh. This complex and balanced flavor dish should be reddish-brown and not bright red and oily like you may have seen elsewhere.
Makes 4 servings
8oz. Rice Noodles
3T Soy Sauce
2T Brown Sugar
2t Lime Juice
2T Vegetable Oil
1T Fish Sauce
1t Sesame Oil
2 Eggs (optional)
3 Green Onions
2 Garlic Cloves
Cook your rice noodles according to the instructions. Keep warm.
Heat oil in a large skillet over HI heat.
Thinly slice green onions. Keep the whites and greens separate.
Combine brown sugar, lime juice, soy sauce, sesame oil, and fish sauce in a bowl.
To your skillet, add garlic and white parts of onions. Stir constantly so they do not burn, about 1 minute.
Add eggs to the skillet. Use spatula to scramble eggs until cooked.
Drain cooked rice noodles and add to your skillet.
Add green parts of onions and sauce mixture to your skillet.
Toss skillet a few times to evenly combine all ingredients and serve immediately.
Try adding different vegetables such as bean sprouts or canned bamboo shoots.
You can add separately cooked chicken, beef, or shrimp if you are not craving a vegetarian meal.
For added flavor, marinate your meat in the sauce mix for about 1 hour before beginning.