Pad Thai in the Blink of an Eye

This easy Pad Thai will transport you across the world in a matter of minutes! This easy Pad Thai will transport you across the world in a matter of minutes! Like most children, my daughter loves noodles. This recipe, which uses rice noodles, was a great way to introduce her to new flavors and cuisines.

Ingredients:
1 pound thin rice noodles
1 Tablespoon oil
4 cloves garlic, minced
1/4 yellow onion, finely diced
1/2 pound ground pork
1/2 cup fish sauce
1/2 cup white sugar
1/2 cup white vinegar
4 eggs
1 teaspoon red pepper flakes
1/3 cup lime juice
3/4 cup chopped peanuts
1/2 cup chopped cilantro
Sriracha chili sauce, to taste

Related: Stir-fry, dumplings and 18 other authentic Asian recipes

Directions:

1. Fill a large saucepan with water and bring to a boil. When the water has reached a boil, add rice noodles (I break them in half to make them easier for my kids (and me!) to eat) and cook until al dente, about 3-5 minutes. Drain and set aside.

2. In a bowl or large measuring cup, combine the fish sauce, sugar and vinegar. Whisk well and set aside.

3. In a large skillet (or a stockpot or wok), heat oil over medium-high and then add garlic and onions. Cook for about 30 seconds, stirring, before adding pork. Cook for about 3 minutes, then stir in the drained noodles, and add the fish sauce/sugar/vinegar mixture in and stir to combine. Let cook, stirring occasionally, for about 5 minutes, until the liquid is absorbed by the noodles.

4. Push the noodles to one side of the pan or pot and crack one egg onto the cleared space. Scramble slightly with a spatula, let it cook about 30 seconds, and then combine it with the noodles. Repeat with remaining eggs.

5. Add red pepper flakes and lime juice, stir to combine, and let cook for thirty seconds. Add the peanuts and cilantro, then drizzle the Sriracha chili sauce (I use about 2 teaspoons, but use as much or as little as you'd like, depending on how spicy you like things) over the top and toss all together one last time. Serve immediately.

-By Janssen Bradshaw
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