Bean Sprouts: I like to rinse and drain mine in cool water, even if they’re already washed, just to refresh them slightly.Bell Peppers: Slice up one large or two small red bell peppers.Carrots: Bagged shredded or matchstick carrots are easiest! You can also shred your own.Eggs: You’ll need two eggs, lightly beaten.Garlic: Mince or press 3 cloves of garlic.Noodles: You can use any flat rice noodles you have, but I recommend 8 ounces of dried brown rice pad Thai noodles.
The garnishes really put it over the top, so I do recommend using them! For the Pad Thai It’s got the same sweet-sour-savory flavor as a bowl from your favorite takeout restaurant, but it’s easy enough to pull together at home on a weeknight.įor this pad Thai recipe, I’m using a few sweet and crisp veggies, brown rice noodles and simple sauce ingredients.
My version contains easy-to-find ingredients that you’ll most likely be able to pick up at your local grocery store. In general though, the noodles and sauce are the “stars.” You’ll find ingredients ranging from fish sauce to tamarind paste to bean sprouts to sugar, all mixing and mingling together in a warm bowl, depending on who’s cooking it! Some versions of pad Thai, like this one, call for crunchy roasted peanuts, while other recipes might blend in some tofu, chicken or shrimp. If you’ve never had pad Thai before, you’re in for a super flavorful treat! Pad Thai is a popular street food in Thailand, one that has made its way into kitchens, restaurants and grocery stores all across the US! This simple yet complex noodle dish features soaked rice noodles, scrambled eggs and a flavorful sauce that blends sweet, sour and salty flavors together.
0 kommentar(er)
