Pad Thai


8 oz wide lo mein noodles
1/2 tbsp lime juice + 1/2 tbsp brown sugar (For substituting tamarind paste)
1 1/2 tbsp fish sauce
1 1/2 tbsp sugar
1 tbsp lime juice
4 cups chopped broccoli
1 carrot, sliced thin
1/2 cup vegetable oil
2 tsp minced garlic
1 tsp minced ginger
1 lb choice of meat/shrimp ( I used pork for this), chopped into chunks
2 eggs, beaten
1 cup bean sprouts
3 green onions, sliced thin
1/2 cup salted peanuts, chopped
3 tbsp chopped cilantro
1 lime, cut into wedges
sesame seeds, red pepper flakes, for garnish


Cook noodles according to directions on package. Drain and drizzle a little oil to prevent sticking.

Whisk together lime juice, brown sugar, fish sauce, sugar, lime juice and 1/4 cup of water.

Heat a pan with a half cup of water and bring to boil, add carrot and broccoli and cook covered until water is evaporated, then set aside and drain.

Heat up wok and add 1 oil and heat until very hot. Add garlic and ginger and cook for about 30 seconds. Add the meat, then cook until browned and cooked through.  Transfer meat to a plate.

Add the cooked noodles to the wok and cook for 1 minute. Add 3/4 of the sauce and toss to coat the noodles completely. Push noodles to side of wok and scramble eggs in pan. Add the meat, broccoli, carrot, green onion,  and half the peanuts. Toss to mix and cook for a couple minutes more, making sure that vegetables are cooked

Garnish with peanuts, cilantro, lime, sesame seeds and red pepper flakes.

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