Broccoli Pad Thai

After tasting Mama Siri's awesome Pad Thai on a visit to North Carolina to visit my sister in law, I knew I couldn't wait till we went back down to eat this simple but yummy dish! This recipe is still a work in progress as I have combined four different recipes ... and I thank Thy Vong (a co-worker of mine) for helping acquire all the unique ingredients in this dish. They are easy to find at your local Asian market. It is fairly simple in that all you do is blanch the broccoli, boil the noodles, fry the egg, then make the sauce and combine it all. You can add chicken and other veggies to this recipe as well. You can double the sauce ingredients to make this extra flavorful - which is what I do.  The secret... is after you put the noodles in the sauce - turn off the heat and continue to toss the noodles occasionally until all the sauce is soaked up and then add the broccoli, eggs, scallions, and cilantro. YUM YUM!

Ingredients:

2 pounds broccoli, cut into florets (or any veggie mix)
1 package Linguine
2 eggs, slightly beaten

1 Tablespoon vegetable oil

Sauce: 

1/2 Cup water

1/4 Cup soy sauce 

1 Tablespoon sesame oil 

1 Tablespoons fish sauce (optional)

1 Tablespoon chili garlic sauce (cayenne pepper and chili flakes will also work)

1 Tablespoon lime juice

1  Tablespoon Rice Vinegar

1  Teaspoon ground Ginger

1  Tablespoon minced garlic

2 Tablespoons sugar

1 Tablespoon Brown Sugar

Optional Garnishes:
Sprouts
Scallions
1/4 Cup Cilantro
Chicken
More chili sauce or soy sauce to taste!

Directions:

1. Blanch broccoli in boiling salted water, drain, set aside.
2. Cook noodles in boiling salted water, drain, set aside.
3. Add the oils to a skillet and cook eggs, stirring constantly until scrambled, set aside.
4. Add water, soy sauce, fish sauce, lime juice, sugar, ginger, chili-garlic sauce, garlic and cook until slightly thickened, about 3 minutes.  Turn off heat and add noodles, toss in the sauce occasionally until most of the sauce is absorbed.  Add broccoli and egg; toss to coat.  Add bean sprouts and top with 1/4 cup cilantro.