Egg Pad Thai with Bean Sprouts
Chewy rice noodles tossed in a tangy tamarind, lime and brown sugar sauce with scrambled egg, crunchy bean sprouts and crushed peanuts. A garlic-free takeout-style noodle dinner in 30 minutes.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 4
Do not over-soak the noodles. They finish cooking in the pan, and fully softened noodles turn mushy. Check your fish sauce label for added flavorings, and swap in soy sauce for a vegetarian version.
Method
-
Soak the rice noodles in hot tap water for , until pliable but still firm in the center. Drain well.
-
Whisk the tamarind paste, fish sauce, brown sugar and rice vinegar with 2 tbsp water until the sugar dissolves.
-
Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until just set, then transfer to a plate.
-
Add the remaining 2 tbsp oil to the pan and stir-fry the bell pepper and carrot for .
-
Add the noodles and the sauce and toss constantly for , until the noodles are tender and have absorbed the sauce. Splash in a little water if they seem dry.
-
Return the eggs to the pan with half the bean sprouts and toss for .
-
Serve topped with the remaining sprouts, peanuts, cilantro, red pepper flakes and lime wedges for squeezing.
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