Quick and Easy Spicy Pad Thai

Last night I stumbled upon a new dinner favorite: Spicy Pad Thai. It was quick and easy to make and a huge hit with the whole family. How can you go wrong with noodles and peanuts when it comes to pleasing picky kid palates?

The recipe is modified slightly from a recipe I found in the Dec/Jan issue of Fine Cooking I picked up at my local grocery store. And you can further modify to taste by eliminating or reducing Sriracha or cutting back on the sugar. I also used sesame oil instead of canola oil because I thought it would add depth to the flavor. You could also add more vegetables other than cabbage: carrots, thinly sliced bell peppers and of course a garnish of cilantro wouldn't hurt!

Spicy Pad Thai

8 oz package rice noodles

3 tbs. sesame oil

4 large eggs

3 tbs brown sugar

salt

1/4 c soy sauce

3 Tbs. rice vinegar

2 Tbs. chunky peanutbutter

1 Tbs. Sriracha

1 medium size head of green cabbage sliced thin

3 scallions

3 cloves garlic

1/2 cup lightly salted peanuts

juice of one fresh lime

lime wedges

1. Cook the rice noodles as directed on the package, drain and toss with a bit of oil. Set aside.

2. In a small bowl beat eggs with 1 Tbs. of the brown sugar and a pinch or two of salt.

3. In a separate bowl mix 2 Tbs. sugar, soy sauce, vinegar, peanut butter and Sriracha. Wisk until peanut butter is well mixed with other ingredients.

4. Heat 2 Tbs. of sesame oil in a large walk over medium high heat. When hot add chopped cabbage, saute until softened about 3 minutes. Add chopped garlic and diced scallions. Stir and saute for less than a minute. Then transfer to a bowl.

5. Pour eggs into hot wok and scramble until cooked, set aside with cabbage.

6. Reduce heat of wok to low and put in noodles. Add peanut butter/soy sauce mixture to noodles and toss until they are coated. Then add cabbage and eggs. Continue to toss and heat. Add peanuts and lime juice and heat another 1-2 minutes.

Serve with lime wedges and extra Sriracha if you like it spicy!

--Sarah

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