Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand. It’s made with rice noodles, some type of protein a few light veggies and eggs. Then everything is tossed together in a yummy Pad Thai sauce, made with an irresistible blend of sweet, savory, tangy and spicy (if you’d like) fresh 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
- 1 Tablespoon Sriracha hot sauce to taste
- 2 Tablespoons creamy peanut butter
Cook noodles according to package instructions, just until tender. Rinse under cold water.
Mix the sauce ingredients together. Set aside.
Heat 1½ tablespoons of oil in a large saucepan or wok 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 pan. Toss everything to combine.
Top with green onions, extra peanuts, cilantro and lime wedges.