Pad Thai

Once you get the hang of making Pad Thai at home, you’ll never order it again. 

• 6 ounces Pad Thai rice noodles (sometimes labeled rice stick noodles)
• 1 large egg
• 1 ounce pressed tofu (optional; skip if using tofu as your protein)
• 2 tablespoons pickled or preserved radish or turnip
• 3 cloves garlic
• 4 stalks Chinese chives
• 1/3 cup roasted, unsalted peanuts
• 1 lime
• 1 cup mung bean sprouts (optional)
• 1/3 cup Pad Thai Sauce
• 6 ounces protein of choice (shrimp, thinly sliced chicken, or cubed extra-firm tofu)
• 2 tablespoons vegetable oil, divided (or any cooking oil)

Pad Thai Sauce

• 3 Tablespoons honey
• 2 Tablespoons lime juice
• 2 Tablespoons soy sauce
• 1 1/2 Tablespoons fish sauce
• 2 teaspoons chili-garlic sauce

• white sugar
• fish sauce
• red pepper flakes