Korean-Inspired Pad Thai Noodles

Rice noodles, vegetables, and egg are tossed with tangy tamarind sauce in this Korean-inspired Pad Thai. Finish with scallions and peanuts for a quick stir-fry.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 2 servings

Ingredients Equipment Method

Ingredients

8 ounces flat rice noodles
2 tablespoons tamarind paste
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon neutral oil
2 eggs, lightly beaten
2 cups sliced vegetables
2 scallions and chopped peanuts

Equipment

large bowl for soaking noodles
wok or large skillet
small bowl for sauce
wok spatula or tongs
chef’s knife and cutting board

Method

Soak noodles according to package directions; drain while still slightly firm. Stir tamarind, soy, and sugar together.
Scramble eggs in a hot wok and set aside. Stir-fry vegetables in oil until crisp-tender.
Add noodles and sauce; toss until glossy and hot. Fold in egg and top with scallions and peanuts.