Easy Pad-Thai

Easy Pad-Thai

After getting a lot of requests for this recipe, I decided that I needed to post it ASAP. I typically try to cook all of my meals during the week because it is both cheaper and way healthier. When you cook your own food, you're able to not only control the ingredients that you are consuming but also become more aware about how much you're eating. 

While I try to stick to my healthy, stay-at-home regiment during the week, I will admit that after a long day there's nothing more that I want than to satisfy my Pad Thai craving. With that being said, I never realized how easy it actually is to make at home (and it's probably a good thing).  

So here's my own take on pad-thai: an easy, much healthier version of my form of comfort food:

Serving size: 1-2 people 

 

Ingredients:

Sesame Oil (3 tablespoons)
Soy Sauce (1 tablespoon)
Ponzu Sauce (1 tablespoon)
Chili Garlic Sauce (2 teaspoons)
1 Lime
Fresh Ginger (1 teaspoon, grated)
Minced Garlic (1-2 teaspoons)
Carrots (Handful of baby carrots, sliced into coin shapes)
Broccoli (¼ sliced into small pieces)
Bean Sprouts (½ cup)
Package of Thai Rice Noodles (½ package)
Chicken breast (cooked & sliced)
2 Scallions (sliced, keeping the white & green parts separate
1 egg

To Make:
In a non-stick pan, drizzle a tablespoon of sesame oil and sauteé together scallions (white parts), broccoli & carrots with fresh ginger and garlic. Cook until soft and light brown.

While the veggies are cooking, place rice noodles in a bowl and cover with boiling water. Let them sit while stirring occasionally to make sure that the noodles don’t stick together. About 7-10 minutes. Strain noodles and rinse with cold water. (*Depending on the type of noodles that you buy, they make take longer/shorter to fully cook. Read package instructions*)

In a small bowl, combine together the rest of sesame oil with soy sauce, ponzu sauce, chili garlic sauce, and ½ lime. Stir together and set aside.

Once the veggies are done cooking, crack open an egg into the pan and stir quickly until curds form. Lower the heat, and add the rice noodles to the pan. Pour the sesame oil mixture (in the bowl you set aside) into the pan and gently fold it into the noodles & veggies. Turn off the heat. Sprinkle in bean sprouts & the rest of the scallions (green ends) and combine.

Now it’s time to indulge: Serve in a bowl with a wedge of lime to squeeze on top. The perfect weeknight dinner, am I right?

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