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Pad Thai

🇹🇭 Thailand

Servings: 4 Prep: 15 minutes Cook: 15 minutes Total: 30 minutes

Ingredients

  • 8 ounces flat rice noodles
  • 3 tablespoons oil
  • 3 cloves garlic, minced
  • 8 ounces 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)

Steps

  1. Cook noodles according to package instructions until just tender, then rinse under cold water.
  2. Combine sauce ingredients (fish sauce, soy sauce, brown sugar, rice vinegar or tamarind paste, Sriracha, and peanut butter if using) in a bowl and set aside.
  3. Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add shrimp, chicken, or tofu along with garlic and bell pepper. Cook shrimp 1-2 minutes per side until pink, or cook chicken 3-4 minutes until just cooked through.
  4. Push the mixture to the side of the pan, add a bit more oil, and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
  5. Add the noodles, sauce, bean sprouts, and most of the peanuts (reserve some for topping) to the wok. Toss everything together to combine.
  6. Garnish with green onions, remaining peanuts, cilantro, and lime wedges. Serve immediately.
  7. Store leftovers in the fridge and eat within 2-3 days.

Source: tastesbetterfromscratch.com