Soft rice noodles are seasoned with shallots, garlic and Thai seasonings before being topped with ground peanuts, bean sprouts and a sprinkling of cilantro. Kids will love squeezing the lime to finish the dish almost as much as they’ll love the sweet, nutty flavor of the rice noodles.
This recipe comes to us from Big Girls, Small Kitchen.
Soak the rice noodles in a medium bowl of warm water for 20 minutes. Drain and set aside.
Place the oil in a large wok or non-stick skillet over medium-high heat.
Together: Add the shallot and white scallion slices. Sauté for about 3 minutes, or until the shallot slices begin to brown. Add the garlic and cook for about 1 minute more, or until it begins to become fragrant. Pour the egg in and scramble quickly for 3-5 minutes, or until the egg has cooked through.
Add the soaked rice noodles, sugar, green scallions, fish sauce and oyster sauce to the wok of pan.
Toss to ensure all ingredients are evenly distributed. Cook for about 3 minutes more, or until the rice noodles are cooked through and slightly charred.
Plate into 4 portions. Top each with half of the bean sprouts and ground peanuts. Sprinkle on the cilantro leaves and place a few lime wedges next to each serving of Pad Thai for an optional squirt of citrus. Enjoy!