Pad Thai with Thai Lime & Chili Cashews

I am confident that this is one of my favorites!!

Not only is it easy to put together, but it is fresh, healthy and oh.so.pretty!!

We enjoyed this dinner last night with fresh pineapple chunks, champagne and RED VINES.  Classy, huh?  :}

Happy Wednesday!!

Pad Thai
Adapted from Martha Stewart




16 ounces dried, wide, flat rice noodles
4Tablespoons brown sugar
3 fresh limes...use the juice of two limes for the sauce and the third lime for garnishing.
1/2 cup soy sauce
4 teaspoons sesame oil OR vegetable oil
1 bunch of green onions, white and green parts separated and thinly sliced
2 garlic cloves, minced or pressed
4 eggs, lightly beaten
1 bunch fresh cilantro, rough chopped
1/2 cup {or MORE!!} Thai Lime & Chili Cashews, coarsely chopped

 

DIRECTIONS:

*Prepare noodles according to package instructions.

 *Drain.

 *In a small bowl, whisk together brown sugar, lime juice, and soy sauce.  This will be your yummy sauce to smother over your noodles. If you like saucy noodles, that is!!

* In a large nonstick skillet, heat oil over medium-high. Add scallion whites and garlic and cook, stirring constantly, until fragrant, 30 seconds. Add eggs and cook, scraping skillet with a rubber spatula, until eggs are almost set, about 30 seconds.  Add noodles and toss, breaking eggs up gently.  Serve up noodles in individual dishes and top with scallion greens, cilantro, and cashews. 

***Don’t forget the sauce and the little lime wedges!

A few variations:  Add chicken, shrimp, crab and the list goes on...

Please ignore the format...I am having major problems with blogger today. :}

And if Pad Thai is intimidating to you, {PAULA PIE!!} it shouldn't be.  If you can boil noodles for spaghetti, you can make Pad Thai!!  :}

and just for fun...

...look how big our Caleb is!!  Every momma needs her very own Grizzly Adams! :}

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