Clean recipe · tastesbetterfromscratch.com
Pad Thai
This easy Pad Thai recipe has rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade sauce. It's packed with flavor and can be made in under 30 minutes!
Original recipe: tastesbetterfromscratch.com
- Yield:
- 4 servings
- Prep:
- 15 min
- Cook:
- 15 min
- Total:
- 30 min
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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
- Cook noodles according to package instructions, just until tender. Rinse under cold water.
- Make sauce by combining sauce ingredients in a bowl. Set aside.
- Stir Fry:: Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
- Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
- Add noodles, sauce, bean sprouts and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
- Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
- Store leftovers in the fridge and enjoy within 2-3 days.