Pad thai noodles are one of the most popular dishes at a Thai Restaurant. There are so many varieties out there that you can make this dish a part of your weekly meals and never get bored! Last night, I was craving for some thick noodles so I made two large, steaming bowls of this delicious noodles with my preferred ingredients. It took so little time and tasted so sooooo good 🙂
Time:
- Prep time – 10 minutes
- Cook time – 20 minutes
Ingredients:
- Thick Flat Rice Noodles – 8 0z OR any Flat Noodles
- White Mushrooms (Sliced) – 12 oz
- Eggs – 2
- Crushed Red Pepper Flakes – 1/2 tsp
- Garlic (Chopped) – 2 tsp
- Ginger (Chopped) – 1 tsp
- Low Sodium Soy Sauce – 1/3 cup
- Dark Brown Sugar – 2 tbsp
- Sriracha – 1 tbsp
- Green Onions (Chopped) – 3 tbsp
- Coriander Leaves (Chopped) – 2 tbsp
- Peanuts (Crushed) – 2 tbsp (OPTIONAL)
- Extra Virgin Olive Oil – 2 tbsp
Method:
- Cook the thick flat rice noodles as per the package instructions, but try to make them very slightly undercooked. You can add some salt while cooking, I prefer minimal salt so I have not used any. Once done, drain and toss in little olive oil and set aside
- In a bowl, combine the soy sauce, dark brown sugar, sriracha, and ginger. Mix it all together and set aside
- Heat a pot with 1 tbsp of the olive oil. Add the eggs and red pepper flakes. Scramble the eggs and once ready pour this over the prepared noodles
- Heat the same pot and add the remaining 1 tbsp of olive oil. Add the mushrooms and garlic. Saute for 10 minutes and ensure most of the water has evaporated from the mushrooms
- Add the noodles and eggs to the mushroom. Mix for 30 seconds
- Add the sauce prepared in Step 2 and peanuts, green onions, and cilantro. Saute on high heat for two minutes or until the sauce has coated the noodles well. The noodles should be fully cooked by now
- Serve warm and enjoy 🙂
Alisha Cooking 