Print

Pad Thai

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pad Thai is a classic Thai stir-fried noodle dish made with tender rice noodles, your choice of protein, crisp vegetables, and a perfectly balanced sweet, salty, and tangy sauce. Topped with crunchy peanuts, fresh herbs, and a squeeze of lime, this quick and satisfying meal comes together in just 30 minutes.

Ingredients

8 ounces flat rice noodles

3 tablespoons oil

3 cloves garlic, minced

8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces

2 eggs

1 cup fresh bean sprouts

1 red bell pepper, thinly sliced

3 green onions, chopped

1/2 cup dry roasted peanuts

2 limes

1/2 cup fresh cilantro, chopped

3 tablespoons fish sauce

1 tablespoon low-sodium soy sauce

5 tablespoons light brown sugar

2 tablespoons rice vinegar or tamarind paste

1 tablespoon Sriracha hot sauce, or more to taste

2 tablespoons creamy peanut butter (optional)

Instructions

  1. Cook the rice noodles according to package instructions until just tender. Rinse under cold water and set aside.
  2. In a small bowl, combine the fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter if using. Stir until smooth and set aside.
  3. Heat 1 1/2 tablespoons of oil in a wok or large skillet over medium-high heat. Add the shrimp, chicken, or tofu along with the garlic and sliced bell pepper. Cook shrimp for about 1 to 2 minutes per side until pink. If using chicken, cook for 3 to 4 minutes, flipping once, until cooked through. If using tofu, cook until lightly golden on all sides.
  4. Push the ingredients to one side of the pan. Add remaining oil if needed, then pour in the beaten eggs. Scramble, breaking them into small pieces as they cook.
  5. Add the cooked noodles, prepared sauce, bean sprouts, and most of the peanuts, reserving some for garnish. Toss everything together until evenly coated and heated through.
  6. Garnish with green onions, remaining peanuts, fresh cilantro, and lime wedges. Serve immediately.

Notes

  • For a vegetarian version, use tofu and substitute soy sauce for the fish sauce.
  • Make it spicier by adding extra Sriracha or a pinch of red pepper flakes.
  • Add extra vegetables such as shredded carrots, snap peas, or cabbage for more texture.
  • For gluten-free preparation, use gluten-free soy sauce or tamari.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat with a splash of water, or microwave in short intervals, stirring between each, until heated through.
  • Freezing is not recommended as the noodles may become overly soft when thawed.

Nutrition

Find it online: http://recipesbyjanet.com/pad-thai/