I absolutely love Thai food. Ditto for my family. And while we love going out for Thai, it is fun and easy to make Thai dishes at home too. Here is a very simple recipe.
8 ounces dried flat rice noodles/pad thai noodles (I like Annie Chun’s Brown Rice Pad Thai noodles which I found at HEB)
2 tablespoons brown sugar
juice of 2 medium sized limes plus wedges for serving
3 tablespoons soy sauce
1 teaspoon sriracha or chili oil
2 teaspoons grapeseed, peanut, or sesame oil (or combination of two or three)
8 scallions, chopped (separate white from green parts)
3 garlic cloves
2 large eggs
1/2 cup fresh cilantro
4 shredded carrots
1/4 cup chopped peanuts
Soak noodles according to package directions and rain. In a small bowl or pyrex measuring cup, whisk together brown sugar, lime juice, soy sauce, and chili sauce. Heal oil over medium high heat. ( I used a cast iron skillet.) Add white part of scallions and stir fry for a minute or two. Add eggs and scramble until set. Transfer to a plate. Add noodles, scallion greens, and sauce to skillet. Cook and toss until noodles are soft (1 to 2 minutes). Add eggs and toss to coat, breaking up eggs. Serve noodles and top with lime wedges, cilantro, carrots, peanuts and an additional spoonful of chili sauce if desired.
Link to original recipe that I adapted.