- 4 ounces pad Thai rice noodles
- 2 teaspoons vegetable oil
- 1 egg
- 1/2 cup water
- 2 tablespoons crunchy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons packed brown sugar
- 1/2 teaspoon McCormick® Ginger, Ground
- 1/4 teaspoon McCormick® Red Pepper, Crushed
- 1 cup bean sprouts
- Cook noodles as directed on package.
- Heat oil in wok or large skillet on medium-high heat. Add egg, cook and stir 30 seconds (egg will not be fully cooked).
- Stir in cooked noodles and remaining ingredients, except bean sprouts. Cook and stir until most of the liquid has been absorbed by the noodles, about 1 minute. Stir in bean sprouts. Serve with crushed peanuts, sliced green onions and lime wedges, if desired.
05/16/2018
recipepes.com
Easy Homemade Pad Thai, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
