Quick Pad Thai (Print)
Fast Pad Thai featuring rice noodles, any protein you like, and fresh veggies mixed with a simple sweet and tangy sauce.
# Ingredients:
→ Main Ingredients
01 -
3 green onions, chopped
02 -
8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
03 -
3 tablespoons oil
04 -
½ cup fresh cilantro, chopped
05 -
1 cup fresh bean sprouts
06 -
2 eggs
07 -
½ cup dry roasted peanuts
08 -
2 limes
09 -
1 red bell pepper, thinly sliced
10 -
3 cloves garlic, minced
11 -
8 ounces flat rice noodles
→ Pad Thai Sauce
12 -
5 tablespoons light brown sugar
13 -
1 tablespoon Sriracha hot sauce, or more to taste
14 -
2 tablespoons rice vinegar (or tamarind paste)
15 -
3 tablespoons fish sauce
16 -
1 tablespoon low-sodium soy sauce
17 -
2 tablespoons creamy peanut butter (optional)
# Steps:
01 -
Follow the package directions to cook rice noodles until tender. Rinse well with cool water to stop cooking.
02 -
Mix all the sauce ingredients in a small bowl. Keep nearby for later.
03 -
In a hot wok or pan, heat 1½ tablespoons oil on medium-high. Stir-fry garlic, bell pepper, and your choice of shrimp, chicken, or tofu. Shrimp will need about 1-2 minutes per side; chicken takes 3-4 minutes.
04 -
Push everything to the edge of the pan. Pour a bit more oil in, then scramble the eggs until fully cooked, breaking them into small bits.
05 -
Add the noodles, sauce, bean sprouts, and most of the peanuts to the wok. Mix everything thoroughly.
06 -
Top with green onions, leftover peanuts, fresh cilantro, and lime wedges. Enjoy it immediately while hot!
# Notes:
01 -
Save time by prepping the protein and veggies in advance.
02 -
Tamarind paste gives a more traditional taste than rice vinegar.
03 -
Use tofu and swap fish sauce for soy sauce to make it vegan.
04 -
Leftovers stay fresh in the fridge for 2-3 days.