Easy Pad Thai

Ingredients

• Egg noodles

  Dry, enriched

  7 oz or 198g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• 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

  3 medium or 45g

• Peanuts

  All types, oil-roasted, with salt

  ½ cup, halves and whole or 72g

Directions

1. Bring a large pot of salted water to a boil.
2. Remove from heat and add the noodles. Let sit roughly 10 minutes, or until soft.
3. Drain and rinse under cool water.
4. Heat the olive oil in a medium skillet over medium. Crack the eggs and scramble until set, 2 minutes.
5. Remove from pan and set aside.
6. In a small bowl, combine the soy sauce, fish sauce, lime juice, canola oil, and brown sugar. Whisk until emulsified.
7. Back in the large skillet, combine the noodles, Thai dressing, bean sprouts, scrambled eggs, cilantro, and scallions. Toss until combined.
8. Serve garnished with peanuts.