Broccoli Pad Thai

By Bettye

Ingredients

• 8 ounces rice stick noodles, about 1/4 inch thick
• 1 1/2 pounds broccoli, florets, chopped; stems discarded
• 1 T. vegetable oil
• 2 large eggs, lightly beaten
• 3/4 cup water
• 1/4 cup fish sauce (Thai Kitchen Fish Sauce)
• 1/4 cup lime juice, about 2 limes
• 1/4 cup packed dark brown sugar
• 2 tsps. Asian chili-garlic sauce
• 1 cup bean sprouts
• 1/4 cup fresh cilantro

Preparation

Step 1

1. Cover noodles with boiling water in bowl and soak until softened but not fully tender, about 20 minutes Drain noodles.

2. Meanwhile, place broccoli in bowl and microwave, covered, until bright green and nearly tender, 3-6 minutes.

3. Heat oil in large nonstick skillet over medium high heat until just smoking. Cook eggs, stirring vigorously, until scrambles, about 1 minute. Transfer to plate.

4. Add water, fish sauce, lime juice, sugar, chili-garlic sauce, and softened noodles to empty skillet ad cook until sauce is slightly thickened, about 3 minutes. Add bean sprouts, cilantro, broccoli, and eggs and continue to cook, tossing constantly, until noodles are fully tender, about 2 minutes. Serve