Pad Thai

Bring a pot of water to a boil and heat a large skillet to medium-high heat with the olive oil. Combine the fish sauce, soy sauce, sugar, vinegar, chili sauce, and juice of half the lime in a small dish. Set aside. Cut the second half of the lime into wedges for serving.

When the water for the noodles boils, turn the heat off and add the noodles. Let them sit for 5-7 minutes, according to package directions, until the noodles are soft but still al dente (they’ll cook more in the skillet), then drain and rinse with water.

When the oil shimmers, add the eggs to the skillet. Scramble for 4 minutes, breaking them up with a spoon as you go, until the eggs are cooked through and slightly browned. Remove from the skillet until ready to use.

Add the garlic to the skillet and saute for 2 minutes until fragrant, then add all of the sauce, the noodles, the egg, and half the bean sprouts and peanuts. Toss together and taste: add more chili sauce or fish sauce if you’d like.

Serve topped with the remaining peanuts and bean sprouts, and garnish with green onion, cilantro, and lime wedges. Enjoy!

Note: Rice noodles break up a lot if you don’t eat them right away. So make this right before you eat it!