Bacon & Egg Pad Thai

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Bring a large pot of salted water to a boil. Halve onion and thinly slice. Finely chop garlic. Thinly slice bacon crosswise to 1/4 inch pieces.

Step 2

In a small bowl, mix the Tamari, Sriracha (to taste), vinegar and sugar. Set aside.

Step 3

Cook noodles according to package directions. When complete, drain, rinse under cold water, and toss with olive oil. Set aside.

Step 4

Heat 1 tsp oil in wok over medium-high. Add eggs and cook, gently stirring to scramble, until soft curds form, about 1 minute. Transfer to a cutting board and break into large pieces. Wipe out wok. Add bacon and cook, stirring occasionally, until golden-brown and crisp, about 5 minutes. Transfer to a paper towel lined plate.

Step 5

Drain all but 2 tablespoons bacon fat from wok. Add sliced onions and cook over high, stirring, until crisp tender and browned, about 3 minutes. Add chopped garlic and cook, stirring, until fragrant, about 30 seconds.

Step 6

To same wok, add noodles, peas, and tamari-sriracha mixture. Cook, tossing, until noodles are coated and sauce is absorbed, 2-3 minutes. Remove from heat and stir in bacon and eggs. Enjoy!