Lobster Pad Thai
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 servings
Ingredients
  • 8 oz. stir fry rice noodles, cooked according to directions
  • Pad Thai Sauce
  • ¼ c. dark brown sugar
  • ¼ c. light soy sauce
  • 3 T. Fish sauce
  • 3 T. fresh lime juice
  • 1-2 T. Sriiracha sauce, depending on your heat tolerance
  • The Fixings:
  • 3 T. extra virgin olive oil, divided
  • 2 large eggs, beaten
  • 4 cloves of garlic, pressed
  • 2 frozen lobster tails, thawed, removed from shell and cut into chunks
  • 1 large carrot, julienned and sliced
  • 4 green onions, thinly sliced
  • Toppings
  • ½ c. chopped peanuts
  • ½ c. cilantro, chopped
Instructions
  1. Whisk together the brown sugar, soy sauce, fish sauce, lime juice and Sriracha sauce. Set aside.
  2. In a wok pre-heated to medium heat, pour in 1 tablespoon of oil followed by the beaten eggs. Whisk the eggs until cooked and in a finely ground form. Remove from pan.
  3. Add the remaining oil to the wok with the garlic. Cook until garlic is slightly fragrant, about 30-45 seconds.
  4. Place the lobster chunks in the wok and continue to stir until they appear no longer opaque, about 3 minutes.
  5. Add in the carrots and green onions; stir for another couple of minutes.
  6. Pour in the sauce along with the scrambled eggs.
  7. Once the sauce is warmed, toss in he cooked noodles.
  8. Allow noodles to absorb the sauce's flavor before serving by stirring gently on low heat for about a couple more minutes.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/lobster-pad-thai/