Pad Thai
4 servings

This easy Pad Thai recipe has rice noodles, chicken, shrimp, tofu, peanuts, scrambled eggs, and fresh vegetables all tossed together in a delicious homemade sauce. It's packed with flavor and can be made in under 30 minutes!

Ingredients

  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper
  • 3 green onions
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup Fresh cilantro
  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha hot sauce
  • 2 Tablespoons creamy peanut butter*

Directions

  1. 1

    Cook noodles according to package instructions, just until tender.Rinse under cold water.

  2. 2

    Make sauce by combining sauce ingredients in a bowl. Set aside.

  3. 3

    Stir Fry:: 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.

  4. 4

    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.

  5. 5

    Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

  6. 6

    Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

  7. 7

    Store leftovers in the fridge and enjoy within 2-3 days.