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Name: Pad Thai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 8 ounce flat rice noodles; 3 tablespoon oil; 3 clove garlic (, minced); 8 ounce 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 tablespoon fish sauce; 1 tablespoon low-sodium soy sauce; 5 tablespoon light brown sugar; 2 tablespoon rice vinegar (, or Tamarind Paste*); 1 tablespoon Sriracha hot sauce (, or more, to taste); 2 tablespoon creamy peanut butter* ((optional))

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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!

Prep: 15 minCook: 15 minServings: 4

Ingredients

8 ounce flat rice noodles
3 tablespoon oil
3 clove garlic (, minced)
8 ounce 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 tablespoon fish sauce
1 tablespoon low-sodium soy sauce
5 tablespoon light brown sugar
2 tablespoon rice vinegar (, or Tamarind Paste*)
1 tablespoon Sriracha hot sauce (, or more, to taste)
2 tablespoon 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.

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