I’ve experimented with a few Pad Thai recipes and this one is simple, flavourful. The recipe is from a site called “Tastes Better From Scratch” that’s got loads of great recipes. I’ve made this a few times now and it’s been great each time. You can find a more detailed post here.
- ▢ 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 * see note
- ▢ 1 Tablespoon Sriracha hot sauce , or more, to taste
- ▢ 2 Tablespoons creamy peanut butter , optional
- 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 (reserving some peanuts for topping at the end). Toss everything to combine.
- Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!