This is a recipe that I put together about 7 years ago, back in the days before children when I could spend hours in the kitchen perfecting my meals! Pad Thai is one of my husband’s favorite dishes, so I spent a lot of time making sure this recipe was just right. It suits our palettes perfectly–a hint of sweet, a bit of spice, and all the savory goodness that Pad Thai is supposed to have. Enjoy!
1/2 lb rice noodles (flat, ¼ inch wide)
- Mix fish sauce, water, sugar, lime juice, and paprika. Set aside.
- Scramble eggs and set aside.
- Boil water and put noodles in to soften them (approx. 10 minutes). Do not completely soften the noodles because they still have to absorb a bit of water from the mixture. When you bite into them, there should still be a hint of hardness in the center. Drain and set aside.
- Stir fry oil, garlic, chili peppers, and peanuts until garlic is brown.
- Add meat. When meat is fully cooked, add noodles.
- Add liquid mixture. Stir fry until the liquid mixture is completely absorbed.
- Add eggs. Then add spring onions and bean sprouts and stir for about two more minutes.