I love pad thai. It was one of my go-to order items in a restaurant, but I was almost always disappointed by it. It was mostly noodles, with a mushroom and a peanut here and there.
I wanted a heartier pad thai, full of the vegetables I love the most. I realized how easy it is to make pad thai at home exactly the way I like it, and I haven't ordered it at a restaurant since.
8 oz dried rice noodles
2 tablespoons dark brown sugar
2 Tablespoons fresh lime juice
3 Tablespoons soy sauce
2 teaspoons coconut or sesame oil
3 green onions
1 garlic clove (let's be real: I use about 10 garlic cloves)
2 lightly beaten eggs
1/2 cup cilantro
1/4 cup salted peanuts
Mix soy sauce, lime juice, and sugar in a bowl. Prepare noodles according to the directions. Heat oil and add garlic and green onion; stir for 30 seconds, then add the eggs. Cook (stirring or scraping) until almost set. Remove from pan. Put cooked noodles and sauce in the pan and toss until noodles are coated. Add egg mixture and stir until it's broken up and distributed throughout. Serve topped with cilantro and peanuts.
So that's how I scribbled it in my notebook years ago, but here's what I usually do: I add two or three vegetables, usually a whole onion, a whole zucchini, and a whole carton of mushrooms. (Bell peppers and yellow squash are good, too.) I cook them along wih the garlic and green onions until they're soft. I usually need a big pot by the time I mix it all together. I also scramble the eggs separately and add them at the end; that seems to work better for me.
I prefer the vegetable version, but you could also make this with chicken or shrimp.
I've learned not to mess with the ratio of the sauce ingredients. Sometimes, if I have a lot of vegetables or extra noodles, I double it, but I've always found that it turns out the best when I keep that ratio as written.
Have you ever made pad thai at home? Try it and let us know what you think!