Pad Thai is one of those highly adaptable dishes. Want all veggie? Omit the fish sauce and replace with soy sauce. Want something more substantial? Stir in the cooked protein of your choice— shrimp, fish, tofu, chicken, or beef. If you like heat, add chilies.
Adapted from 5 Thai Bistro
1 cup rice noodles
1 tablespoon vegetable oil
1 egg
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons tamarind sauce
2 tablespoons sugar
2 tablespoons ground peanuts
1 cup bean sprouts
pinch of grated sweet radish
1 scallion, thinly sliced
1. In a large bowl, cover noodles with water and soak until soft, about 30 minutes.
2. In a wok or large skillet, heat oil. Add egg and cook, stirring, until scrambled. Drain the noodles and add to the pan, cooking until soft. Stir in fish sauce, tamarind sauce, sugar, and peanuts. Cook until noodles absorb the sauce.
3. Remove from heat and stir in radish, sprouts, and scallion. Divide among 2 plates and serve immediately.
Makes 2 servings