ounces pad Thai noodles
tablespoon extra virgin olive oil
tablespoons sambal oelek (or sriracha)
tablespoons fresh lime juice
tablespoons brown sugar
scallions, thinly sliced
Cook the Thai noodles according to package directions. Once cooked, drain and rinse under cool water.
Heat the olive oil in a medium skillet over medium heat. Crack the eggs and scramble until set, about 2 minutes. Remove from pan and set aside.
To make the dressing, in a small bowl combine the soy sauce, fish sauce, sambal oelek, lime juice, canola oil, and brown sugar. Whisk until emulsified.
In a large skillet combine the noodles, sauce, bean sprouts, scrambled eggs, cilantro, and scallions. Toss until combined.
Serve garnished with peanuts.
- Thai noodles are a type of rice noodle. Any thick rice noodle can be substituted in this dish.
- To add more protein to this meal, mix in a portion of sautéed chicken or shrimp.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.