Easy Pad Thai

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Lime juice

  Raw

  2 tbsp or 30g

• Canola oil

  2 tbsp or 28g

• Brown sugar

  2 tbsp or 18g

• Mung beans

  Mature seeds, sprouted, raw

  1 cup or 104g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanuts

  All types, dry-roasted, without salt

  ½ cup or 73g

Directions

1. Cook the rice noodles according to package directions, then drain and rinse under cool water to stop cooking.
2. Warm the olive oil in a large skillet over medium heat. Add the eggs and scramble just until set, about 2 minutes. Transfer to a plate.
3. In a small bowl, whisk together the soy sauce, fish sauce, lime juice, canola oil, and brown sugar until the sugar dissolves and the mixture looks smooth.
4. Return the skillet to medium heat. Add the drained noodles and the sauce, tossing until hot and coated, 1–2 minutes.
5. Add the bean sprouts, scallions, scrambled eggs, and half of the cilantro. Toss just until combined and slightly wilted, about 1 minute.
6. Serve immediately, topped with the peanuts and the remaining cilantro.