Pad Thai

Pad Thai

8 oz. of rice noodles

1/3 cup of peanut butter

2 tbsp. soy sauce

1 tbsp. Worcestershire sauce

2 tbsp. sesame oil

2 tbsp. rice vinegar

1 tbsp. lime juice

2 tbsp. honey

1 tbsp. fresh ginger, minced

1/4 tsp. red pepper flakes

1 1/2 tsp. garlic, minced

1/3 cup chopped green onions, chopped

1/4 cup chopped dry unsalted peanuts

1 red bell pepper, sliced

1 yellow onion, sliced

4 soft boiled eggs

Begin by placing four eggs in cold water. Bring the water to a boil and cook the eggs for 7 to 8 minutes. Immediately plunge the eggs into an ice bath to stop the cooking process. Next, whisk the peanut butter, soy sauce, Worcestershire sauce, sesame oil, rice vinegar, lime juice,honey, ginger, garlic, and red pepper flakes together. Whisk until fully combined into a sauce. Place boiling water over the rice noodles and let stand for 5 minutes or until the noodles are completely soft. In a wok or sauté pan, add 2 tbsp. of olive oil and heat on medium. Add in the onions and the bell pepper. Cook until soft. Then add in the noodles and the peanut butter sauce. Sauté for 3 to 4 minutes. Turn off the heat. Add in the green onions. Peel the soft boiled eggs and slice in half. Place one egg with one serving of noodles and top with peanuts for garnish. Twirl the noodles and take a bite.

I used Lotus Food Rice Noodles and San-J Tamari Sauce.