Pad Thai-Style Noodles (Weeknight Shortcut)

Ingredients

• 200 g rice noodles (pad thai style or flat rice noodles)
• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 2 eggs
• 1 cup bean sprouts
• 1/4 cup roasted peanuts, chopped
• 2 tbsp tamarind paste
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tsp fish sauce (or soy sauce extra)(optional)
• 1/4 tsp red pepper flakes (optional)(optional)

Instructions

1. 1

   Prep (10 minutes): Soak rice noodles in room-temperature water until pliable (about 6–8 minutes), then drain. Mix tamarind paste, soy sauce, brown sugar, lime juice, and fish sauce (if using) into a quick sauce.

2. 2

   Cook (15 minutes): Heat oil in a large skillet or wok over medium-high heat. Add garlic and stir 30 seconds, then push to the side and scramble the eggs in the empty space until just set.

3. 3

   Add drained noodles and pour in the tamarind-style sauce. Toss and stir-fry 4–6 minutes until noodles are tender and glossy, adding a splash of water (1–3 tbsp) only if needed to loosen.

4. 4

   Finish: Stir in bean sprouts for 30–60 seconds to warm through. Turn off heat, top with peanuts, and add red pepper flakes if desired. Serve immediately.