Ingredients
For the Sauce
- 7 ounce uncooked flat rice noodles
- 1/4 cup ketchup
- 1/2 cup chicken broth low-sodium
- 1 tablespoon sesame oil
- 2 teaspoons soy sauce low-sodium
- 2 tablespoons rice vinegar
For the Vegetables
- 2 teaspoons garlic
- 2 teaspoons ginger
- 2 green onions
For the Pad Thai
- 1 tablespoons vegetable oil
- 1 egg
- 1 cup bean sprouts
- 1 tablespoon fresh cilantro
- 1/4 limes
Servings: servings
Units:
Instructions
Prepare the Noodles
- Prepare your mise en place.
- Place water in a saucepot. Put pot over medium-high heat. Bring to a boil.
- Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.
- Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
- In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar. Whisk until the ingredients are combined. Set aside.
The Vegetables
- Chop the garlic into very small pieces called a “dice.”
- Peel and dice the ginger.
- Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
- Heat the vegetable oil in a large sauté pan.
- Add the garlic, ginger and green onions. Sauté for 1 minute.
- Add the egg to the pan. Sauté with the vegetable.
- Add the sauce to the pan. Sauté for 2 minutes.
- Add the bean sprouts and noodles to the pan. Stir to combine. Enjoy!
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