I know you probably have seen jars or sauce or packages of seasoning for Easy Pad Thai at the supermarket but this recipe is even easier! And probably less expensive and with fewer questionable additives.

When we have nothing to eat in the house, we usually have enough assorted veggies to make a stir fry. OR, something like this easy peasy pad thai. When I say “assorted” veggies, I am not kidding … got a carrot? a broccoli crown? 2 scallions? 1/2 an onion? Yup. That’s it. Scrounge around. All of these veggies will be thinly sliced and sauteed so they don’t even have to look pretty anymore. Easy pad thai is the answer to ugly produce in your veggie crisper.

If you don’t keep sesame oil in your pantry, I suggest you grab some. I promise you will use it! Whenever you are making something with an Asian taste, saute with sesame oil instead of your usual oil. It will add an incredible flavor! My sesame oil source? HomeGoods. I cannot tell a lie. I am lucky enough to live close to a HomeGoods. Somehow, in addition to super cute throw pillows, HomeGoods gets a crazy assortment of food for their cooking section of the store. Legit brands. High end stuff. I always find cool salts, lentils, oils … I love exploring the aisles at my HomeGoods! Anyone else have a secret food source like this?

For protein in your pad thai, you can use tofu – we never do that, but you can – or just rely on eggs. If I’ve got leftover chicken, I add it. This past week, I had leftover slow cooker Vietnamese pulled pork. Wowzer. That was good. Find that recipe on the NYTimes cooking site. YUM. I like to cook up 3 eggs – light and fluffy – in a little bit of sesame oil and set aside. You will add the eggs back in at the end after all your other ingredients have been sauteed.

This meal takes minutes to put together and rice noodles are partly why this is one of the easiest weeknight meals you can make. To prepare rice noodles … dump rice noodles in a bowl. Cover with boiling water. Prepare everything else. Drain rice noodles. Done!

Eggs, scallions, garlic, carrots, cilantro, rice noodles, chopped peanuts… Or a similar combo! Sauté your eggs and veg in sesame oil if you have it. That’s it. Get creative. Have your kids help prep the veggies and you can have a family meal on the table in minutes! Enjoy!

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Easy Pad Thai

Course Dinner

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 - 6 servings

Author Erin Brighton

Ingredients

Pad Thai

• Sesame oil
• Rice noodles , prepare as directed on package
• 3 eggs
• 1/2 onion , sliced
• 4-5 cloves garlic , chopped
• 1 carrot , cut into thin strips
• A bunch of broccoli , chopped
• 1 head baby bok choy , cut into long strips
• 1/2 bunch scallions , chopped
• 1/4 bunch , cilantro, chopped
• Handful of peanuts , shelled and chopped

Pad Thai Sauce

• 2 Tablespoons soy sauce (Tamari)
• 2 teaspoon fish sauce
• 2 Tablespoons brown sugar
• 1 lime , juiced

Instructions

1. Saute garlic and onion in a medium sized pan or wok coated in sesame oil. Remove from pan. Set aside.
2. Lightly scramble 3 eggs in the same pan. Set aside.
3. Add more sesame oil, if needed. Add veggies. Lightly saute.
4. Add garlic and onions. Saute.
5. Prepare sauce.
6. Add prepared noodles and sauce. Mix together.
7. Top with scallions, cilantro, egg, and peanuts.

So … I am trying out a new program to make nutrition labels! Tell me what you think