Ingredients
4 servings
- •0.75 pound bean sprouts
- •6 ounces pad thai rice noodles
- •4 eggs
- •salt
- •3 tablespoons lime juice
- •3 tablespoons ketchup
- •1 tablespoon brown sugar
- •0.25 cup fish sauce
- •3 tablespoons peanut oil
- •1 tablespoon minced garlic
- •1.5 teaspoons red pepper flakes
- •2 cups grated carrots
- •0.66666668653488 cup chopped peanuts
- •1 cup green onions cut into 1-inch pieces
Instructions
- Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
- Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
- Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.
Nutritional Facts
Per 4 servings
- Calories: 554
- Carbohydrate: 62g
- Fat: 28g
- Fiber: 7g
- Protein: 18g
- Sugar: 15g