OPEN KITCHEN with NATHAN SCOTT
Whether served mild or spicy, Pad Thai is a simple and healthy meal that everyone is sure to enjoy.
|8||ounces dried flat rice noodles|
|2||tablespoons soy sauce|
|2||tablespoons lime juice, freshly squeezed, plus lime wedges, for garnish|
|1||tablespoon light brown sugar, firmly packed|
|1||tablespoon vegetable oil|
|2||large eggs, lightly beaten|
|Kosher salt and freshly ground black pepper|
|½||pound lean pork meat, cut into site-sized slices|
|2||medium carrots, peeled and cut into matchsticks|
|2||scallions, thinly sliced, plus more for garnish|
|6||cloves garlic, peeled and minced|
|Crushed red pepper flakes|
|8||ounces beans sprouts, rinsed and drained|
|¾||cup dry-roasted peanuts, chopped|
|¼||cup fresh cilantro leaves|
- Prepare the rice noodles according to the package instructions, drain and set aside. In a bowl, combine the soy sauce, lime juice, and brown sugar. Whisk until well combined, and set aside.
- In a large sauté pan, heat the vegetable oil over medium-high heat until hot, but not smoking. Add the egg to the pan, tilting the pan to coat the bottom of the pan in a thin layer of egg. Season the egg with salt and black pepper, and cook until the egg is set. Then, transfer the egg to a cutting board. Cut into thin, noodle-like strips and set aside.
- Return the sauté pan to the heat. Add the pork and carrots. Cook, tossing often, until the pork is cooked through, 5 to 8 minutes. Add the scallions and garlic. Season to taste with crushed red pepper flakes and continue to cook until the garlic is tender, about 1 minute more.
- Add the noodles, bean sprouts, cooked egg, and reserved soy sauce mixture to the sauté pan, tossing until well combined and heated through. Remove from the heat and garnish the Pad Thai with the roasted peanuts, cilantro leaves, additional fresh scallion, and lime wedges.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen