Pad Thai with Kale Recipe

Name: Pad Thai with Kale
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound pad Thai rice noodles (banh pho); 2 tablespoons Asian fish sauce; 2 tablespoons oyster sauce; 2 tablespoons fresh lime juice, plus lime wedges, for serving; 2 tablespoons sugar; 1 tablespoon Sriracha or chile-garlic sauce; 2 tablespoons vegetable oil; 2 small shallots, thinly sliced; 2 garlic cloves, thinly sliced; 2 cups julienned carrots (from about 3/4 pound carrots); One 12-ounce bunch of kale, thick stems discarded and leaves thinly sliced; 4 scallions, cut into 1-inch pieces; 1/4 cup cilantro leaves, plus more for garnish; 2 large eggs, lightly beaten; 1/4 cup ground roasted peanuts

Servings: persons

1/2 pound pad Thai rice noodles (banh pho)
2 tablespoons Asian fish sauce
2 tablespoons oyster sauce
2 tablespoons fresh lime juice, plus lime wedges, for serving
2 tablespoons sugar
1 tablespoon Sriracha or chile-garlic sauce
2 tablespoons vegetable oil
2 small shallots, thinly sliced
2 garlic cloves, thinly sliced
2 cups julienned carrots (from about 3/4 pound carrots)
One 12-ounce bunch of kale, thick stems discarded and leaves thinly sliced
4 scallions, cut into 1-inch pieces
1/4 cup cilantro leaves, plus more for garnish
2 large eggs, lightly beaten
1/4 cup ground roasted peanuts

1
Put the noodles in a large bowl and cover with very hot water.
2
Let soak until just pliable, about 15 minutes (or according to package directions).
3
Drain the noodles in a colander, shaking off excess water.
4
Meanwhile, in a small bowl, whisk the fish sauce with the oyster sauce, lime juice, sugar, and Sriracha.
5
In a large nonstick wok or skillet, heat the oil until shimmering.
6
Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.
7
Add the kale and stir-fry until wilted, about 2 minutes.
8
Add the noodles and scallions and stir-fry until heated through, about 2 minutes.
9
Scrape the noodles to one side of the pan and add the eggs.
10
Cook, stirring occasionally, until nearly set, about 1 minute.
11
Toss everything together.
12
Add the sauce and the 1/4 cup cilantro and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.
13
Transfer the pad Thai to a platter.
14
Garnish with the peanuts and more cilantro and serve with lime wedges.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound pad Thai rice noodles (banh pho), 2 tablespoons Asian fish sauce, 2 tablespoons oyster sauce, 2 tablespoons fresh lime juice, plus lime wedges, for serving, and more.

Yes, Pad Thai with Kale falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai with Kale

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