Whenever I have a chance to eat Asian food, I always order Pad Thai. Those delicate rice noodles with chili and lime accents deliver a light, yet complex flavor. I've been perfecting my Pad Thai recipe for the past several years and learned some lessons along the way. Most importantly, use fish sauce in your Pad Thai. For years I substituted soy sauce, but I highly recommend that you splurge with a $3 investment in fish sauce for this recipe.
Recently we had some friends over for dinner and one of the guests had celiac disease. Pad Thai was the perfect gluten free choice, and it's easy to prepare. I followed the package directions for cooking the rice noodles…big mistake. I provided everyone with chop sticks, but should have given them a spoon. The noodles formed a big glob and while the flavor was excellent, it just didn’t serve up well. A quick search gave me a better method of preparing the rice noodles that doesn't overcook the noodles and it's easier.
Give my Pad Thai recipe a try and let me know how it turns out.
- 2 quarts hot tap water
- 8 ounce package rice noodles ¼th inch wide
- 1 tablespoon canola oil
- 2 cups grated carrots about 4 large carrots
- 2 cloves garlic minced
- 4 eggs lightly beaten
- ¼ cup sliced green onions
- ¼ cup chopped peanuts
- ¼ cup catsup
- ¼ cup fresh lime juice about two limes
- ¼ cup fish sauce soy sauce or tamari sauce can be substituted
- 1 tablespoon brown sugar
- 1 tablespoon chili and garlic sauce or 2 teaspoons Sriracha sauce can be substituted
Place rice noodles in a large bowl and cover with hot water. Set aside for 10 minutes while you prepare the other ingredients. Gently toss them with a fork every few minutes to separate the noodles.
In a small bowl, stir together the sauce ingredients.
Heat a large skillet or wok on high heat. Add the oil and when it begins to sputter, add grated carrots and stir fry for one minute. Next add the garlic and stir-fry for an additional minute.
Turn the heat to medium and push the carrots to the outside edges of the pan. Pour the eggs into the center of the hot pan, stirring occasionally to scramble.
Once the eggs have set, pour on the sauce. Gently stir the eggs and carrots with the sauce.
Test the noodles for tenderness after 10 minutes of soaking. Allow them to continue soaking until they have reached the proper texture. (For thinner noodles, check at 5 minutes.) Once the noodles are soft, rinse under cool water to stop the cooking process.
In a serving bowl, combine the warm, drained rice noodles and egg mixture. Top with sliced green onions and chopped peanuts.