Easy Pad Thai

In an effort to cook for from more cuisines at home, I found this simple and milld Pad Thai recipe. I didn't have scallions, but had fresh, first-of-the-season, asparagus that made this a perfect, light dish for a spring evening.

Easy Pad Thai

Ingredients

• 8 oz dried, wide and flat rice noodles
• 2 TBSP brown sugar
• 2 TBSP fresh lime juice, plus wedges for serving
• 3 TBSP soy sauce
• ½ tsp Habernero infused maple syrup
• 2 tsp vegetable oil
• 3 scallions, white and green parts, separated and thinly sliced
1 garlic clove, minced
• 1/2 cup fresh cilantro
• 1/4 cup chopped roasted, salted peanuts
• Try adding shrimp or chicken: While the noodles are soaking, cut up 1 small chicken breast into bite sized pieces. Marinate the chicken in a little bit of soy sauce and garlic. Cook chicken or shrimp before you add the noodles to the pan.

Directions

1. Soak noodles according to package instructions. Drain.
2. In a small bowl, whisk together brown sugar, lime juice, soy sauce, and syrup.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds).
5. Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute).
6. Serve noodles with lime wedges, topped with cilantro and peanuts.
7. Leftovers: Toss in a hot skillet for a minute with a little water, lime juice and soy sauce to warm the noodles.

Serves 4