Jeri Mills M.D.

Pad Thai

Jeri’s Pad Thai
(looks like a lot of stuff but it’s done in under 15 minutes)
4 ounces dried rice sticks 1 mm wide (Banh Pho Thuong Hang)
1 red bell pepper thinly sliced
4 or 5 scallions thinly sliced at an angle
1 carrot coarsely grated
2 or 3 handfuls of mung bean sprouts
1 teaspoon crushed red pepper flakes
2 eggs scrambled with 2 teaspoons of sauce
2 tablespoon corn oil + 1 teaspoon toasted sesame oil
For Sauce:
2 teaspoons fresh grated ginger
¼ teaspoon garlic powder
1 teaspoon crushed red pepper flakes (to taste)
2 tablespoons honey
2 tablespoons sesame oil
3 tablespoons Gluten-Free Tamari
2 tablespoons chopped fresh cilantro
For Garnish:
1 head fresh cilantro chopped
1 or 2 limes cut into wedges to squeeze on top
Optional: ¼ cup chopped toasted peanuts, almonds, or sesame seeds
Pre-cook or soak the noodles per package directions then rinse in cold water
Get all the veggies cut up, and the eggs and sauce scrambled in a small bowl
Put all the sauce ingredients in a blender (I used my magic bullet) and process till smooth
To cook:
Heat the oil in a large wok or frying pan
Quickly cook the scrambled eggs till just set then remove to a plate
Add the chili flakes (optional) and after a few seconds add the bell pepper, carrots and scallions and cook for a MINUTE
Add the noodles, sauce and eggs to the pan and mix till coated.
Add a little extra water if needed.
Cook for a minute or 2 then add the bean sprouts and cook for a minute till warm. Do NOT overcook the bean sprouts
Turn onto a serving dish, fold in the cilantro and squeeze lime juice on top.
Sprinkle with chopped nuts if desired
Serves 2
Prep time 10 minutes
Cooking time 4-5 minutes