Pad Thai is a crowd favorite and less intimidating than you might think to make. This recipe literally takes minutes to make, so much so that Rachael makes the recipe twice with shrimp and chicken.
Recipe featured on Rachael Ray's Meal in Minutes.
Sauce
Noodles and Stir Fry
Boil water in a kettle or pot and cover rice noodles in a large bowl and soak for 7-8 minutes, drain and rinse in a strainer.
While water boils, prep ingredients then mix the sauce, except 1 teaspoon soy sauce, in a small bowl.
Whisk up eggs and the 1 teaspoon soy sauce, heat a small nonstick skillet over medium high heat with a drizzle of oil, scramble eggs quickly and remove from heat.
Heat 2 Tablespoons oil in a large shallow nonstick skillet over medium-high to high heat. Add protein and season with white pepper and lightly brown, remove to a platter. Add remaining oil and add peppers, toss 1-2 minutes, add the aromatics – garlic, ginger, garlic, toss 1 minute more, add protein and sauce, remove from heat. Loosen noodles under hot water, shake and add, toss with protein and eggs and half the sprouts.
Transfer to serving dish or serve from pan and top dish with remaining sprouts, herbs, nuts and serve with wedges of lime.
