We made a pared down veggie version by building flavor in just one skillet with a tamari-vinegar-brown sugar sauce, garlic and grated carrot. It’s OK if the noodles stick to the pan while stir-frying; Pad Thai is supposed to get a little gooey and messy. Cook, relax and enjoy!
What you'll need: 8 oz pad Thai rice stick noodles
¼ cup tamari
3 Tbsp dark brown sugar
1 tsp sriracha
4 oz carrots
2 cloves garlic
1 oz roasted salted peanuts
½ oz fresh cilantro
2 large eggs
neutral oil, such as vegetable or safflower
Equipment: large nonstick skillet
Recipe steps: 1. Soak noodles
Place noodles in a large bowl and cover with cold water. Let sit while you prepare the rest of the ingredients, at least 20 minutes.
Prepare tamari sauce
In a small bowl, whisk together tamari, dark brown sugar, sriracha, and juice of half the lime. Cut the other lime half into wedges.
Beat eggs with a pinch of salt. Heat ½ teaspoon oil in a large nonstick skillet over medium-high, tilting to coat pan. Add eggs, swirl to coat bottom, and cook until set on the bottom, 1 minute. Flip eggs over and cook to set, about 15 seconds. Transfer eggs to a cutting board, loosely roll up, and cut crosswise into thin strips. Cut roll in half lengthwise.
Remove root ends from scallions then thinly slice, separating greens and whites. Peel and grate carrots on large holes of box grater. Peel and finely chop garlic. Finely chop peanuts. Remove larger stems of cilantro and chop the rest.
Heat 2 tablespoons oil in the skillet over medium-high. Add scallion whites, carrots and garlic and cook, stirring constantly, until fragrant, 1 minute.
Drain noodles and add to skillet with the tamari sauce and 2 cups water. Cook, tossing constantly, until liquid is almost all reduced, about 5 minutes. Season to taste with salt. Add egg, increase heat to high and cook to brown slightly, about 2 minutes. Serve with lime wedges for squeezing over, scallion greens, cilantro, and peanuts. Enjoy!