Simple Pad Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 red bell pepper, sliced thin
02 -
1 cup of fresh bean sprouts
03 -
3 tablespoons cooking oil
04 -
3 cloves of garlic, chopped into tiny bits
05 -
½ cup of roasted peanuts, dry
06 -
½ cup of chopped fresh cilantro
07 -
8 ounces of flat rice noodles
08 -
2 large eggs
09 -
8 ounces of shrimp, chicken, or firm tofu, cut into bite-sized pieces
10 -
3 green onions, sliced
11 -
2 limes
→ Pad Thai Sauce
12 -
1 tablespoon of low-sodium soy sauce
13 -
1 tablespoon of Sriracha or your favorite hot sauce (add more if you'd like)
14 -
2 tablespoons of creamy peanut butter (only if you want)
15 -
3 tablespoons of fish sauce
16 -
2 tablespoons of rice vinegar or tamarind paste
17 -
5 tablespoons of light brown sugar
# Instructions:
01 -
Cook the rice noodles based on the instructions on the package until they’re just soft enough. Rinse them with cold water afterward.
02 -
Mix all of the sauce ingredients in a bowl and set it aside for later.
03 -
Heat about 1½ tablespoons of oil in a large pan or wok over medium-high heat. Toss in the garlic, bell peppers, and your choice of shrimp, chicken, or tofu. Cook shrimp for about 1-2 minutes per side, or chicken for 3-4 minutes, until it’s ready.
04 -
Move everything in the pan to one side. Add a little oil and pour in the beaten eggs. Scramble the eggs, breaking them into small chunks as they cook.
05 -
Add the drained noodles, sauce, bean sprouts, and most of the peanuts into the pan. Mix everything together so it’s evenly coated.
06 -
Dish it up with a sprinkle of green onions, the rest of the peanuts, lime wedges, and cilantro for garnish. Enjoy while it’s hot!
# Notes:
01 -
Prepping veggies and protein ahead of time makes things easier.
02 -
For a more traditional taste, swap out rice vinegar for tamarind paste.
03 -
To make it vegan, go with tofu and replace fish sauce with soy sauce.
04 -
Leftovers will keep for 2 to 3 days in the fridge.