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Pad Thai // Nourish
8 oz dried wide, flat rice noodles
Olive oil for sautéing
2 large eggs, lightly beaten
2 medium carrots, peeled and shredded
4 scallions, white and green parts separated and thinly sliced
2 Tbsp roasted salted peanuts crushed
1/4 cup fresh cilantro leaves
Squeeze of lime
1/4 cup water
1/8 cup soy sauce
1 Tbsp sriracha
2 Tbsp brown sugar
Soak noodles according to package instructions; drain. In a small bowl, whisk together ingredients for sauce. When tasting it should start with a sweet taste, followed by sour and ends in heat.
In a large nonstick skillet, heat oil over medium-high. Add eggs and scramble. Remove eggs from skillet and set aside.
Add more oil to skillet and heat.
Saute carrots and ½ scallion whites to skillet and cook until softened.
Add sauce mixture and bring to a simmer.
Add noodles and cook, stirring frequently, for about 1 minute.
Add eggs and gently toss to combine. Season to taste with salt. Top with peanuts, cilantro, and scallion greens.
Recipe created by Chef Jess Toliver with Jess Delicious Living