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–+ servings
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Makes

4 servings

Ingredients

  • 8 oz rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 small red onion thinly sliced
  • 1 medium carrot julienned
  • ¼ cup fish sauce
  • 3 tablespoons tamarind paste
  • 3 tablespoons brown sugar
  • 2 large eggs beaten
  • 1 cup bean sprouts
  • ¼ cup chopped green onions
  • ¼ cup chopped cilantro
  • ¼ cup crushed peanuts
  • 1 ½ cups cooked Maine lobster meat cut into bite-sized pieces
  • Lime wedges for garnish

Instructions

  • Cook the rice noodles according to package instructions. Drain and set aside.
  • Heat the vegetable oil in a large skillet or wok over medium heat. Add garlic and onion, and cook until fragrant, about 1 minute.
  • Add the carrot and cook for 2-3 minutes until slightly softened.
  • In a small bowl, combine the fish sauce, tamarind paste, and brown sugar. Stir until well mixed.
  • Add the sauce mixture to the skillet, and then add the cooked rice noodles. Toss to coat the noodles evenly.
  • Push the noodles to one side of the skillet and pour in the beaten eggs. Scramble the eggs, then mix them into the noodles.
  • Add the bean sprouts, green onions, cilantro, and cooked lobster meat to the skillet. Toss to combine.
  • Serve the lobster pad thai garnished with crushed peanuts and lime wedges.