Pad Thai

Ingredients

Noodles and Main

  • 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

Pad Thai Sauce

  • 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 (optional)

Instructions

  1. Cook (8 ounces) flat rice noodles according to package instructions, just until tender. Rinse under cold water and set aside.

  2. Make the sauce by combining (3 tablespoons) fish sauce, (1 tablespoon) soy sauce, (5 tablespoons) brown sugar, (2 tablespoons) rice vinegar, (1 tablespoon) sriracha, and (2 tablespoons) peanut butter if using. Set aside.

  3. Heat (1.5 tablespoons) oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken, or tofu along with (3 cloves) minced garlic and (1) sliced red bell pepper. Cook shrimp 1-2 minutes per side until pink, or chicken 3-4 minutes until cooked through.

  4. Push everything to the side of the pan. Add a little more oil and add (2) beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

  5. Add the cooked noodles, sauce, (1 cup) bean sprouts, and (1/2 cup) peanuts (reserving some peanuts for topping). Toss everything to combine.

  6. Garnish with (3) chopped green onions, extra peanuts, (1/2 cup) cilantro, and lime wedges from (2) limes. Serve immediately!

Notes

  • Store leftovers in the fridge and enjoy within 2-3 days
  • Tamarind paste gives a more authentic flavor than rice vinegar
  • Peanut butter in the sauce is optional but adds creaminess