Pad Thai is so yummy, and pretty easy to make at home. Aside from the bean sprouts, I typically have all of the ingredients on hand. So I can dash out to buy some bean sprouts, toss this dish together, and happily go to town on a giant bowl of noodles. You can also include fried tofu, chicken, or shrimp.

Guessipe

• 8 oz rice stick noodles
• 1/2 cup brown sugar
• 3 TBSP tamarind puree
• 2 TBSP fish sauce
• 2 TBSP rice vinegar
• 3 TBSP chunky peanut butter
• 1 TBSP chili garlic sauce
• 1 TBSP olive oil
• 1/2 red onion, thinly sliced
• 5 garlic cloves, minced
• 4 eggs, whisked
• 12 oz bean sprouts
• 1/2 cup green onion, minced
• juice of 1 lime

Pour boiling water over the rice stick noodles. Soak for 3 minutes. Drain and rinse under cold water.

Mix brown sugar, tamarind puree, fish sauce, rice vinegar, peanut butter, and chili garlic sauce together and set aside.

Heat the olive oil on high. Add the red onion and garlic, cook for 1 minute.

Push the onion and garlic to the side of the pan. Pour in the egg and scramble.

Add the noodles, bean sprouts, and sauce mixture that you previously set aside. Toss and cook until liquid is absorbed. Remove from heat.

Add green onions and lime juice. Toss and serve!