Dad's Pad Thai

Recipe View Prepare the Noodles and Sprouts: Bring a large pot of water to a rolling boil. Briefly blanch the bean sprouts in the boiling water for about 30 seconds to retain their crispness. Remove with a slotted spoon and drain thoroughly. (Time: 5 minutes)

Recipe View Cook the Noodles: Return the water to a boil and add the Pad Thai rice noodles. Cook according to package directions, usually 3 to 5 minutes, until tender yet firm (al dente). Drain well and rinse under cold water to prevent sticking. Set aside. (Time: 5 minutes)

Recipe View Prepare the Sauce: In a small bowl, whisk together the lime juice, ketchup, brown sugar, and fish sauce until the sugar is dissolved. Set aside. (Time: 2 minutes)

Recipe View Scramble the Eggs: In a small bowl, whisk the eggs with a pinch of salt. Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat. Add the beaten eggs and gently scramble until just set. Remove from the wok and set aside. (Time: 3 minutes)

Recipe View Sauté Aromatics and Carrots: Add the remaining 2 tablespoons of peanut oil to the wok. Add the minced garlic and stir-fry for a few seconds until fragrant, being careful not to burn it. Add the red pepper flakes and grated carrots; cook for 1 minute, stirring constantly. Remove from the wok and set aside. (Time: 3 minutes)

Recipe View Combine and Toss: Return the scrambled eggs, carrots, and garlic mixture to the wok. Add the cooked noodles, blanched bean sprouts, chopped peanuts, and green onions. Pour the prepared sauce over the mixture. Toss everything together quickly and thoroughly until the noodles are evenly coated with the sauce and all the ingredients are well combined. (Time: 2 minutes)

Recipe View Serve Immediately: Serve the Pad Thai immediately, garnished with extra peanuts and a lime wedge, if desired.