Easy Pad Thai

Elevate your mealtime with a Thai classic in just 30 minutes

pad thai

AuthorFatimaDifficultyBeginner

Experience the rich tapestry of Thai cuisine right in your kitchen with this effortless Pad Thai recipe. Featuring a tantalizing mix of rice noodles, an array of proteins, crunchy peanuts, and aromatic vegetables, all enveloped in a flavorsome homemade sauce. Ready in a jiffy, it's an explosion of flavors that promises to please.

Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

For the Main Dish:
 8 oz flat rice noodles
 3 tbsp oil
 3 cloves garlic, minced
 8 oz choice of protein: shrimp, chicken, or extra-firm tofu, cut into bite-sized pieces
 2 eggs
 1 cup fresh bean sprouts
 1 red bell pepper, thinly sliced
 3 green onions, chopped
 ½ cup dry roasted peanuts
 Juice of 2 limes
 ½ cup fresh cilantro, chopped
For the Pad Thai Sauce:
 3 tbsp fish sauce
 1 tbsp low-sodium soy sauce
 5 tbsp light brown sugar
 2 tbsp rice vinegar or Tamarind Paste
 1 tbsp Sriracha hot sauce (adjust according to preference)
 2 tbsp creamy peanut butter (optional for added richness)

1

Prepare noodles as per package guidelines until tender. Rinse in cold water and set aside.

2

Blend all sauce ingredients in a bowl and set aside.

3

In a large saucepan or wok, heat oil over medium-high heat. Add choice of protein, garlic, and bell pepper, ensuring shrimp or chicken is cooked appropriately.

4

Shift contents to one side, add a tad more oil, and scramble eggs. Break them into bite-sized fragments as they cook.

5

Mix in noodles, sauce, bean sprouts, and peanuts (keeping some for garnish). Stir until well combined.

6

Serve hot, garnishing with green onions, peanuts, cilantro, and lime wedges.

Tips:

  • For an authentic touch, use 2 tablespoons of Tamarind paste instead of vinegar. Available online or at international food markets.
  • Vegan? Omit eggs, use tofu, and replace fish sauce with additional soy sauce.
  • For a creamy twist, incorporate peanut butter into the sauce.

Ingredients

For the Main Dish:
 8 oz flat rice noodles
 3 tbsp oil
 3 cloves garlic, minced
 8 oz choice of protein: shrimp, chicken, or extra-firm tofu, cut into bite-sized pieces
 2 eggs
 1 cup fresh bean sprouts
 1 red bell pepper, thinly sliced
 3 green onions, chopped
 ½ cup dry roasted peanuts
 Juice of 2 limes
 ½ cup fresh cilantro, chopped
For the Pad Thai Sauce:
 3 tbsp fish sauce
 1 tbsp low-sodium soy sauce
 5 tbsp light brown sugar
 2 tbsp rice vinegar or Tamarind Paste
 1 tbsp Sriracha hot sauce (adjust according to preference)
 2 tbsp creamy peanut butter (optional for added richness)

Directions

1

Prepare noodles as per package guidelines until tender. Rinse in cold water and set aside.

2

Blend all sauce ingredients in a bowl and set aside.

3

In a large saucepan or wok, heat oil over medium-high heat. Add choice of protein, garlic, and bell pepper, ensuring shrimp or chicken is cooked appropriately.

4

Shift contents to one side, add a tad more oil, and scramble eggs. Break them into bite-sized fragments as they cook.

5

Mix in noodles, sauce, bean sprouts, and peanuts (keeping some for garnish). Stir until well combined.

6

Serve hot, garnishing with green onions, peanuts, cilantro, and lime wedges.

Easy Pad Thai