Pad thai

2 servings - Prep time: 20 min - Cook time: 15 min

Ingredients:
4 oz pad thai rice noodles
1 Tbsp neutral oil
1 large shallot
4 garlic cloves, chopped
2 tsp ginger, chopped
2 eggs, whisked
6-8 oz, tofu, chicken or prawns, thinly slices
1 carrot, cut into thin sticks
1 cup broccoli florets, steamed, or any veggies you have in your fridge
Fresh bean sprouts
salt and pepper to taste

Sauce ingredients:
4.5 Tbsp fish sauce
4.5 Tbsp brown sugar
4.5 Tbsp rice wine vinegar (or tamarind water)
1.5 tsp soy sauce
1/4 tsp chili flakes

Garnish:
Cilantro or green onionsRoasted peanuts
Lime wedge

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

• Cook noodles until just pliable (not totally soft). Drain and set aside.
• Make pad thai sauce: in a  small bowl, mix fish sauce, sugar, vinegar, soy sauce and chili flakes.
• In wok, saute the protein with salt and pepper and set aside.
• In wok, heat oil over medium heat. Add shallot, garlic and ginger. Stir and cook a few minutes until fragrant. 
• Make a well in the center. Add eggs. Scramble and break apart in little bits.
• Add carrots and broccoli, saute for 2 minute.
• Add noodles. Add sauce. Add protein. Cook until noodles are soft. 
• Toss in bean sprouts.
• Serve and sprinkle with sprouts and garnish.

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

Adapted from feastingathome.com