June 19, 2015

Pad Thai Curry | Recipe

I’m no food blogger, but I have been finding a lot of new recipes I love and want to share with you! While trying out this Pad Thai recipe, I wanted to experiment by adding a red curry sauce. I searched all over for a Pad Thai Curry recipe and had no luck, so I took a chance and I was so happy with the result! I have made it a few times already and love the extra flavor the red curry sauce gives the already basic pad thai recipe.

I know I’m no Minimalist Baker or Martha Stewart on the cooking scale, but trust me on this one. It is easy, delicious and makes great left overs!


8 ounces rice noodles

2 tbsp brown sugar

1 can coconut milk

3 tbsp red curry paste

Lime juice

6 tbsp soy sauce

2 tbsp vegetable oil

3 scallions, thinly sliced

1 garlic clove

2 eggs


Peanuts (optional)


Follow the instructions on the rice noodle package to cook the noodles. While they are soaking, in a small bowl combine brown sugar, lime juice and soy sauce. To make red curry sauce, add half a can of coconut milk, 3 tbsp of red curry paste and 1 tbsp of brown sugar in a small pan and bring it to a boil. Once boiling, turn heat on low.

In a pan, heat oil and add the minced garlic clove and white scallion ends. Let it heat and become fragrant and add eggs. Scrape eggs back and forth until they are almost finished and transfer to a plate. Add noodles (after they are completely finished), green scallions and soy sauce mixture to the pan. Cook and toss until the noodles are soft and then add in the egg mixture. Add in the red curry sauce and serve!

*Adapted from Brownies For Dinner

For more fool-proof recipes, check out my “Taste Tested” Pinterest board!