|2 servings||calories per servings 605|
If you've been wondering how Thai chefs manage to get the egg in their Pad Thai so thin and perfecly cooked, we've got you covered. This dish combines crisp, colorful peas with tender egg, sweet crunchy carrots and perfetly cooked rice noodles. These noodles are dressed in a light, fresh cilanto-lime sauce.
Place the noodles in a medium size bowl and pour 3 cups of boiling water on them. Allow the noodles to soak until softened or about 10 minutes roughly.
Place a large skillet (preferably non-stick) over high heat and add the butter. Add the egg and move around the skillet until it is barely set, almost like a thin crepe, remove from the heat and transfer egg to a cutting board. Cut the egg into thin strips and reserve.
Place the same large skillet back on medium heat and add oil, garlic, green onion whites and jalapeno. Cook for 1-2 minutes, turn the heat to high and add the carrots, parsnips and snow peas. Cook for 2-3 minutes, season with salt and pepper and transfer to a plate.
Drain the rice noodles and discard the liquid (some clinging liquid to the noodles is fine). In the same large skillet over medium heat place the noodles, soy sauce, tamarind paste, tomato paste, and sugar, Heat until the noodles are hot, add the vegetable mixture, egg, scallion greens, and the bean sprouts. Mix well to combine and remove from heat.
Divide between two plates and top with peanuts and cilantro leaves. Serve with a couple lime wedges on the side and enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...