Easy Pad Thai

This flavorful Pad Thai is a delightful mix of rice noodles, chicken, shrimp, tofu, scrambled eggs, peanuts, and fresh veggies all tossed in a delicious homemade sauce. Ready in under 30 minutes, it's a tasty and quick meal!

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Course: Main Course

Cuisine: Thai

Keyword: Easy Pad Thai

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Calories: 630kcal

Ingredients

8 oz flat rice noodles
3 tbsp oil
3 cloves garlic, minced
8 oz 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
½ cup dry roasted peanuts (reserve some for topping)
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 to taste)
2 tbsp creamy peanut butter (optional)

Instructions

Cook the Noodles: Prepare the rice noodles according to the package directions, cooking until tender. Rinse them under cold water to stop the cooking process. Set aside.
Make the Sauce: In a bowl, whisk together the fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter (if using). Set aside.
Stir Fry:
Heat 1½ tbsp oil in a wok or large skillet over medium-high heat.
Add the shrimp, chicken, or tofu, garlic, and bell pepper. Cook shrimp for 1-2 minutes per side, or until pink. If using chicken, cook for 3-4 minutes, flipping once, until fully cooked through.
Push the protein and veggies to the side of the pan, and add a little more oil. Add the beaten eggs and scramble them, breaking them into small pieces as they cook.
Combine: Add the cooked noodles, prepared sauce, bean sprouts, and peanuts to the pan. Toss everything together until well combined.
Serve: Garnish with green onions, extra peanuts, cilantro, and lime wedges. Serve immediately.

Notes

Make Ahead: Chop your protein and veggies ahead of time. You can also prepare the sauce and refrigerate it until you're ready to cook.
Tamarind Paste: For an authentic flavor, use tamarind paste instead of vinegar (2 tbsp). You can find tamarind paste online or in international grocery stores.
Vegan/Vegetarian: Skip the egg and use tofu, and replace the fish sauce with extra soy sauce.
Peanut Butter: A tablespoon of peanut butter gives the sauce a creamy texture and flavor boost, but it's optional.
Gluten-Free: Use gluten-free soy sauce to make this dish gluten-free.
Storage : Store any leftovers in the fridge and enjoy within 2-3 days.

Nutrition

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