Pad Thai

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!
Prep: 15m Cook: 15m Total: 30m

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* ((optional))

Instructions

  • Cook noodles according to package instructions, just until tender.  Rinse under cold water.
  • Make sauce by combining sauce ingredients in a bowl. Set aside.
  • 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.
  • 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.
  • Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
  • Store leftovers in the fridge and enjoy within 2-3 days.