Thai chili paste, red curry paste, or gochujang, optional
How you'll do it
Bring a medium pot of water to boil.
Add brown rice noodles and turn off heat. Let cook for 5 minutes and drain (or follow package directions if vastly different). Rinse immediately with cold water to stop cooking. Leave the noodles wet in your strainer to keep them from sticking.
In a small bowl, whisk together soy sauce, sugar, lime juice, and tamarind. Set aside.
In a large sauté pan, cook onions and garlic over medium heat, adding water a tablespoon at a time to deglaze the pan and keep from sticking.
Once onions are translucent and starting to brown, add green onion and half of sauce mixture. Cook for a couple minutes.
Stir in cilantro and basil and cook another minute.
Finally, re-rinse noodles if they’ve stuck together. Shake dry and add to sauté pan. Add bean sprouts and remaining sauce and toss until well combined and everything is warm. Remove from heat.
Serve in bowls and top with a sprinkling of chopped peanuts, avocado, and a lime wedge on the side.
If you like your Pad Thai spicier (like I do), add your favorite Thai chili paste or red curry paste to your own serving. I actually prefer gochujang on this (Korean hot pepper paste). Yeah, I know it’s not Thai, but it’s so damn good!