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.  

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
For the Pad Thai sauce:
  • 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
Instructions
  1. Cook noodles according to package instructions, just until tender.  Rinse under cold water.

  2. Mix the sauce ingredients together. Set aside.

  3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.

  4. 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.

  5. 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.

  6. Add noodles, sauce, bean sprouts and peanuts to the pan. Toss everything to combine.

  7. Top with green onions, extra peanuts, cilantro and lime wedges.

 

 

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