Tonight's Dinner Restaurant-Style Pad Thai

Amazing Take-Out Made From HomeWhy spend your hard-earned money on expensive restaurant food when you can make a whole-grain, healthful alternative at home? If you aren't used to cooking Asian or Thai style cuisine, you'll likey want to make a run to the market to pick up a few basic ingredients. But, don't be afraid to try something new! This recipe is so easy, and ridiculously delicious!

With everything we have to do in a day, it's easy to run out of time to cook. Cooking good, wholesome meals takes a lot of preparation and a lot of hard-to-find ingredients, right? Wrongo! I was thrilled to recently discover these Brown Rice Noodles from Annie Chun's Brown Rice Noodles. They are full of whole-grain goodness, and cook in only 5 minutes, making a bowl-full of my restaurant favorite, Pad Thai, just minutes from being ready in my own kitchen. While you can subsitute the brown rice noodles with regular rice noodles, I think you'll love the texture and health value of the more healthy version.

Restaurant-Style Pad Thai

4 tbsp. vegetable oil or canola oil2 garlic cloves, minced4 shallots, thinly sliced8 oz chicken or diced tofu2 eggs, lightly beaten1 pkg. Annie Chun's Pad Thai Brown Rice Noodles (cooked, drained, rinsed)1 cup fresh bean sprouts 8 tbsp of Pad Thai Sauce (Annie Chun's makes a great version of this, too!) 

Heat wok or pan over high heat. Add 2 tbsp., oil, garlic, shallots and chicken/tofu, until fully cooked. Add remaining 2 tbsp. oil and 2 eggs, then scramble. Reduce heat to low; add sauce and noodles. Toss until well mixed. Add bean sprouts. Toss well. Garnish with cilantro, peanuts or lime wedges as desired.