Artichoke Pad Thai Recipe

Ingredients for Artichoke Pad Thai

• 8 oz rice noodles
• 3 green onions, thinly sliced (reserve some for garnish)
• Garlic Cloves
• 1 tablespoon grated fresh ginger
• Tamarind Paste
• Honey
• Peanut Butter
• Rice Vinegar
• Fish Sauce
• Chinkiang Vinegar
• Sesame Oil
• Olive Oil
• Serrano Pepper
• Bell Pepper
• Artichoke Hearts
• Bean Sprouts
• 2 large egg whites
• Fresh Cilantro
• Lime

How to Make Artichoke Pad Thai

1. Cook rice noodles according to package directions. Drain and rinse with cold water to prevent sticking. Set aside.
2. Heat vegetable oil in a large wok or skillet over medium heat. Add minced garlic and grated ginger; cook for 1 minute, stirring constantly, until fragrant.
3. Add thinly sliced green onions and cook for another minute until softened.
4. Add the cooked rice noodles to the wok and toss to combine.
5. Stir in the chopped artichoke hearts, fish sauce, soy sauce, lime juice, brown sugar, rice vinegar, and red pepper flakes (if using). Toss well to coat the noodles.
6. Cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly and the noodles are heated through.
7. Push the noodles to one side of the wok. Pour in the egg whites and scramble gently until cooked through and opaque.
8. Stir the scrambled eggs into the noodles.
9. Garnish with remaining sliced green onions and chopped cilantro. Serve immediately with lime wedges for squeezing over the top.