I don’t remember why we started cooking pad thai. It must have been a restaurant inspiration. Not sure, but it’s one of those things that is an instant favorite and standby on those less than creative days.
- 2 TB vegetable oil (or hot oil)
- 1 inch grated ginger
- 3 garlic cloves minced
- 2 handfuls cabbage slaw (or bean sprouts)
- 1 egg
- pad thai sauce
- 2 servings of pad thai noodles prepared by instructions
- 3 scallions sliced thin
- 2 oz peanuts or cashews chopped
- Heat oil in wok. Add ginger and garlic, Stir fry 2 minutes. Add cabbage, and stir fry a minute longer. Add noodles and toss. Create a well, add a little extra oil, crack egg into wok. Lightly scramble and then toss with noodle mixture. Add pad thai sauce to taste, approximately ¼ cup or more. Toss with scallions. Serve and top with chopped nuts. Add extra sauce if desired.
Oh yum. This was so delicious! I’ve made different versions with different meats and such. The egg process is very similar to making fried rice. This one included tofu, because we had leftover and needed to use it. Tasty.