Maria
Immerse yourself in the tantalizing flavors of Pad Thai, a classic Thai dish packed with savory and tangy notes. This recipe offers a harmonious blend of rice noodles, protein of your choice, fresh vegetables, and a delectable sauce that will transport your taste buds to the vibrant streets of Thailand.
Why Make This Recipe
If you crave a dish that balances sweet, salty, sour, and spicy flavors all in one bite, Pad Thai is the answer. It’s a quick and easy recipe that captures the essence of Thai cuisine, perfect for a flavorful weeknight dinner or a weekend treat.
How to Make Pad Thai
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, or Tamarind Paste
- 1 Tablespoon Sriracha hot sauce, or more, to taste
- 2 Tablespoons creamy peanut butter
Directions:
- Cook noodles according to package instructions, then rinse under cold water.
- Make the sauce by combining all sauce ingredients in a bowl. Set aside.
- Stir-fry: Heat oil in a large saucepan or wok over medium-high heat. Add protein, garlic, and bell pepper. Cook until protein is done.
- Push ingredients to the side, add eggs, and scramble.
- Add noodles, sauce, bean sprouts, and peanuts to the pan. Toss to combine.
- Garnish with green onions, extra peanuts, cilantro, and lime wedges. Serve hot!
How to Serve Pad Thai
Serve Pad Thai hot, garnished with fresh cilantro, lime wedges, and extra peanuts for added crunch. Pair it with a side of sliced cucumbers or a light salad for a complete meal.
How to Store Pad Thai
Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.
Tips to Make Pad Thai
- Customize the spice level by adjusting the amount of Sriracha sauce to suit your taste.
- For a vegetarian version, substitute tofu for shrimp or chicken.
- Soak rice noodles in warm water for about 30 minutes before cooking for a quicker stir-fry process.
Variation
For a gluten-free option, use tamari sauce instead of soy sauce in the recipe. You can also add additional vegetables like broccoli, snap peas, or carrots for extra color and nutrition.
Pad Thai
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
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons light brown sugar
- 2 tablespoons rice vinegar, or Tamarind Paste
- 1 tablespoon Sriracha hot sauce, or more, to taste
- 2 tablespoons creamy peanut butter
Instructions
- Cook noodles according to package instructions, then rinse under cold water.
- Combine all sauce ingredients in a bowl. Set aside.
- Heat oil in a large saucepan or wok over medium-high heat. Add protein, garlic, and bell pepper. Cook until protein is done.
- Push ingredients to the side, add eggs, and scramble. Add noodles, sauce, bean sprouts, and peanuts to the pan. Toss to combine.
- Garnish with green onions, extra peanuts, cilantro, and lime wedges. Serve hot!
