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Pad thai rice noodles cooked per instuctions on package
1 egg large
1 cup mung bean sprouts
2 ½ TBSP tamarind paste
2 ½ TBSP filtered water
1 ½ TBSP fish sauce
1 TBSP honey (we like hot honey for this)
3 scallions chopped
2 TBSP peanuts crushed
3 TBSP ghee
Heat ghee in large skillet over medium-high heat.
Add egg; stir until barely set, about 30 seconds.
Add noodles and cook for 1 minute.
Stir in sprouts.
Add tamarind water, fish sauce, and honey and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
Stir in scallions and 1 TBSP peanuts and toss well.
Serve, garnished with remaining peanuts, lime wedges, and chili flakes.
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