20 Minute Pad Thai
Today I am bringing you yet another Thai dish.
Can we talk about birthday’s though? Do you guys like your birthday?
I mean do you look forward to this day? Do you like to celebrate it with a party or dinner out? Do you like the attention being on you? Receiving gifts and cards and having people do things for you they would not normally do?
I am a birthday well, hater. Yes, I really do not like my birthday.
I will celebrate anyone one else’s happily, but my birthday? No thanks, I would rather pretend it did not exist.
I know, ba humbug! The thing is, I do not like any attention, which I do understand is ironic seeing as a write a blog for everyone (hopefully) to see. It just makes me uncomfortable.
I can blame my dad for this, I get it all from him. Mom and I could not be more different. She LOVES any reason to celebrate where as Dad and I, well not so much. Honestly, we are weird birds.
If you are wondering, no it is not my birthday. But yesterday, was my dad’s Birthday. And he is probably going to kill me for saying anything, but really I just had to share this random little fact about my dad and I.
So I made Pad Thai. Cause really who does not want some Thai food on their Birthday? It’s the perfect little make your own take out treat for your Wednesday night!
And you know what, is was SO easy. I was not expecting it to take (seriously) twenty minutes, but it did and it was awesome! Twenty minutes and one pan! You can not get takeout faster than that, so put away those menus! Trust me this is so much better than that greasy, soggy, overly salted stuff you are about to order.
20 Minute Pad Thai
- 1 ounces box flat rice noodles 10
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 1 tablespoons soy sauce
- 2 tablespoon packed brown sugar s
- 3 tablespoons peanut oil
- 2 teaspoons ground ancho chile powder
- 1 tablespoon sambal oelek
- 3 large eggs lightly beaten
- 4 cloves garlic finely chopped
- 1 large red bell pepper sliced thin
- 1 ounces bag sugar snap peas
- 1/4 cup unsalted roasted peanuts finely chopped
- 1/3 cup chopped fresh cilantro
- 2 scallions thinly sliced
- 1 lime cut into wedges (optional)
- Place noodles in a large bowl and cover with boiling water. Let sit 10 minutes and then drain.
- In a small bowl, stir together fish sauce, lime juice, soy sauce, brown sugar , 2 tablespoons peanut oil, ancho chile powder and sambal oelek.
- Heat the remaining oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about 30 seconds. Remove eggs to a plate.
- Return pan to stove and increase heat to high. If needed add a tablespoon more of oil. When the pan is hot add the red bell pepper and stir fry for 3-4 minutes, add the sugar snap peas and garlic stir-fry a few seconds. Add noodles and toss well with ingredients in the pan. Stir-fry 1 minute.
- Add fish-sauce mixture to the pan, tossing to combine with noodles. Add half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.
Am I a freak or does anyones else not love their birthday?
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training