Recipe of the week: Vegetable pad thai
We just got a subscription to Everyday Food, the tiny little magazine full of recipes that we always looked through while waiting to check out groceries. We've only gotten one issue so far, but it's packed with recipes and all of them look good. Here's one we tried that I really loved.
Vegetable Pad Thai
- 8 oz. dried, wide, and flat rice noodles
- 2 T dark-brown sugar
- 2 T fresh lime juice
- 3 T soy sauce
- 2 t vegetable oil
- 3 scallions, white and green parts separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs (optional), lightly beaten
- 1/2 cup fresh cilantro
- 1/4 chopped roasted, salted peanuts
Soak noodles according to package instructions. Drain. In a small bowl, whisk together brown sugar, lime juice, and soy sauce.
In a large nonstick skillet, heat oil over medium high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, for 30 seconds. Add eggs (if using) and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds. Transfer egg mixture to a plate. Add noodles and soy sauce mixture to skillet. Cook, tossing constantly, until noodles are soft and coated with sauce, about one minute. Add egg mixture and toss to coat, breaking up eggs gently.
Serve noodles topped with scallion greens, cilantro, and peanuts.