Pad Thai

This recipes makes seven servings, yet my little family of four ate ALL seven servings.  It was delicious.  It was also fast and easy.  I was at the zoo all day with my kiddos and never thought to thaw any meat or prep anything for dinner.  I got home at 6:30pm and I was able to get dinner on the table in less than 20 minutes.  I just love an easy, no thought recipe.


  • 1 box rice noodles
  • 1/4 cup brown sugar
  • 1/4 cup lime juice
  • 1/3 cup soy sauce
  • 1 tablespoon Fresco Thai Satay
  • 4 eggs: whisked
  • 1-2 tablespoons chives: chopped
  • 1/2 cup fresh cilantro
  • 1/2 cup peanuts: chopped
  • fresh lime: quartered

Follow the cooking directions on the box for the rice noodles.  I love the brand shown here.  They call for the noodles to be submerged in boiling water for about 15 minutes until tender.  Just enough time to make the sauce and cook the eggs.  I put my noodles in a baking pan and pour the boiling water over and let sit.

For the sauce, in a small mixing bowl combine the brown sugar, lime juice, soy sauce, Fresco Thai Satay and set aside. 

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In a wok or large skillet heat a few tablespoons of oil and pour in your whisked eggs.  Scramble the eggs adding the chives.  Remove the eggs and set aside.

Use these last few minutes to chop your garnishes; peanuts, cilantro and limes.

Now its time to bring it all together.  Turn your wok to a medium heat and add the soaked rice noodles directly from the soaking pan to the wok without rinsing.  Pour in the sauce and toss together coating the noodles and gently cooking the sauce.  Last, add back in the eggs and gently stir to combine.

Serve with a slice of lime and sprinkle with nuts and cilantro.

This would also be delicious served with our Thai Chicken or tossed with a few shrimp.