This is a really great recipe for Pad Thai that is originally from allrecipes.com, but has been adapted quite a bit over the years to perfection! It may not seem as authentic because it is one of those peanut butter recipes and does not use tamarind paste, but sometimes that can be hard to find anyways!
Mix these all together for the sauce:
1/4 cup rice vinegar
3 tbsp honey
2 tbsp peanut butter
2 tbsp soy sauce
1 tbsp sesame oil
2 cloves garlic, minced
1/2 tsp hot red chili flakes
1/4 tsp ground ginger
2 tbsp fish sauce
Cook half a pkg of rice noodles & drain. Set to side.
In a large frying pan, fry up whatever diced veggies/meat/tofu you want (carrots, onion, snowpeas, chicken, etc). Over high heat, mix in the noodles and crack in 2 eggs, and stir quickly and vigorously (best to do the eggs one at a time). Add in sauce and cook until the sauce is less liquidy. Transfer into a large glass dish and let cool. Sprinkle with crushed peanuts and fresh corriander.
Mango Salad
Julienne 2 unripe mangoes, and add in thinly sliced red onion and a handful of fresh coriander. For the dressing, use the juice of 2 limes, 2 tbsp olive oil, 1/2 tsp red pepper flakes, and salt and pepper to taste. Allow the dish to sit in the refrigerator for about 1 hour before serving.
Enjoy!
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