I usually make Pad Thai with shrimp or just leave vegetarian, but you can use grilled or sautéed chicken.I used to use a dash or two of fish sauce, so if you want a bit of a more authentic taste and you're not vegetarian, this is the only fish sauce I have used.
Servings: 4servings
Calories: 316kcal
Ingredients
2tablespoonsoil for frying
3large eggs
2garlic clovespeeld and finely diced
1tablespoonvinegar(white, white wine, or rice vinegar)
3tablespoonshoneyor less if you prefer it less sweet
1/2teaspoonsalt
4cupszucchini noodles
2cupscooked shrimpor diced cooked chicken
Garnish
small bunch of cilantro leaveschopped
1green oniontrimmed and diced
1limesliced
1/4cupground roasted almondsI give them a quick spin in a spice grinder
pinch of chili pepper flakesoptional for some heat
Place about 2 tablespoons of oil in a wok or frying pan on medium heat.
Add the garlic to the oil and let it cook for a few minutes without burning.
Combine the vinegar, honey, and salt in a bowl and set aside.
Scramble the eggs in a bowl and then add them to the frying pan. Scramble with a wooden spoon or spatula until cooked. Move them to one side of the pan.
Add the shrimp to the pan and mix with the egg.
Add the vinegar/honey/salt mix and noodles to the pan and stir fry for a minute or two.