Easy Pad Thai
  • pad thai rice noodlescooked
  • 1 egg(s)large
  • 1cup mung bean sprouts
  • 2-1/2TBSP tamarind paste
  • 2-1/2TBSP filtered water
  • 1-1/2TBSP fish sauce
  • 1TBSP honey
  • 3 scallionschopped
  • 2TBSP peanutscrushed
  1. Heat ghee/oil in large skillet over medium-high heat.
  2. Add egg; stir until barely set, about 30 seconds.
  3. Add noodles and cook for 1 minute.
  4. Stir in sprouts.
  5. Add tamarind water, fish sauce, and honey and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.
  6. Stir in scallions and 1 TBSP peanuts and toss well.
  7. Serve, garnished with remaining peanuts, lime wedges, and chili flakes.