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Quick Thai Noodle Bowl

Soak rice noodles while mixing sweet-sour sauce with fish sauce and lime. Cook shrimp or chicken in hot pan, push aside. Scramble eggs, add veggies. Toss in soft noodles and sauce, let it all get hot and mixed good. Top with crushed peanuts, fresh herbs, squeeze of lime. Takes just 30 minutes for real Thai taste.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:42 GMT
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A close-up of a bowl of stir-fried noodles with shrimp, vegetables, peanuts, and lime wedges, garnished with fresh herbs. Pin it
A close-up of a bowl of stir-fried noodles with shrimp, vegetables, peanuts, and lime wedges, garnished with fresh herbs. | zestplate.com

This pad thai recipe brings real Thai street food flavor right to your kitchen. Ready in just 30 minutes, these pad thai noodles mix sweet, salty, and tangy tastes that make your mouth water. It's simple to make and packs amazing flavors that everyone loves.

Three Reasons to Make Pad Thai

Making pad thai at home is worth it for three simple reasons. First, it's quick - just 30 minutes and dinner's ready. Second, you only need one pan, so cleanup is easy. Third, this chicken pad thai tastes amazing with fresh veggies and homemade pad thai sauce. Once you try it, you'll want to make it all the time.

Essential Ingredients List

  • Rice Noodles: 8 ounces for your pad thai. Regular pasta works too if you can't find these.
  • Oil: 3 spoons - any cooking oil works fine.
  • Garlic: 3 cloves, chopped up small.
  • Meat or Tofu: 8 ounces - use shrimp, chicken pad thai style, or tofu.
  • Eggs: 2 eggs to make it rich.
  • Bean Sprouts: 1 cup fresh. Cabbage works too.
  • Red Pepper: 1, cut thin.
  • Green Onions: 3, chopped up.
  • Peanuts: 1/2 cup crushed.
  • Limes: 2 fresh ones.
  • Cilantro: 1/2 cup fresh, chopped.
  • Fish Sauce: 3 spoons for pad thai sauce recipe.
  • Soy Sauce: 1 spoon, low-salt kind.
  • Brown Sugar: 5 spoons.
  • Rice Vinegar: 2 spoons.
  • Hot Sauce: 1 spoon, or more if you like it spicy.
  • Peanut Butter: 2 spoons if you want (not required).

Easy Cooking Steps

Noodles First:
Cook your pad thai noodles like the package says. Rinse with cold water and set aside.
Mix the Sauce:
Make pad thai sauce by mixing fish sauce, soy sauce, brown sugar, vinegar, hot sauce, and peanut butter if using.
Cook the Main Stuff:
Heat oil in a big pan. Cook garlic, pepper, and your choice of chicken pad thai or other protein until done.
Add Eggs:
Push everything to one side. Add oil and scramble eggs in the empty space.
Put It All Together:
Add your cooked noodles, sauce, sprouts, and peanuts. Mix everything up until hot.
Final Touch:
Top with green onions, peanuts, cilantro, and lime.
Leftovers:
Keeps in the fridge for 2-3 days.

Understanding Pad Thai

What is pad thai? It's Thai street food that everyone loves. This mix of flavors - salty, sweet, sour, and spicy - makes each bite special. The noodles, meat, and pad thai sauce come together perfectly. It's comfort food with a Thai twist that always hits the spot.

The Perfect Sauce

The secret to good pad thai is in the sauce. This easy pad thai recipe uses simple ingredients you can find at any store. Adding peanut butter makes it creamy and nutty. Whether you use regular or fish sauce, your homemade pad thai sauce will taste amazing.

Protein Options

Your pad thai recipes can use different meats. Try shrimp or make chicken pad thai - both taste great. Want to skip meat? Tofu works perfectly too. Pick what you like best - it all tastes good with the pad thai sauce.

Noodle Tips and Tricks

Getting the noodles right makes your pad thai perfect. Cook them just enough - not too soft. Rinse with cold water when done. This keeps your pad thai noodles chewy and helps them soak up all that tasty sauce without getting mushy.

A bowl of shrimp and chicken stir-fried noodles garnished with peanuts, cilantro, and red peppers. Pin it
A bowl of shrimp and chicken stir-fried noodles garnished with peanuts, cilantro, and red peppers. | zestplate.com

Making It Your Own

You can change this homemade pad thai recipe to make it your own. Skip eggs for a different version, or use more soy sauce. Add extra peanuts or spice to your pad thai sauce recipe. Each time you make it, try something new - that's what makes cooking fun.

Frequently Asked Questions

→ No sour paste?

Rice vinegar works good. Lime juice helps too. Mix both maybe. Won't taste same but close. Still makes good sauce.

→ Want it plant only?

Skip eggs and meat. Use tofu instead. More soy sauce works. Add extra veggies. Still tastes right.

→ Noodles too soft?

Don't soak too long. Rinse real cold quick. Cook just bit more. Keep em moving. They cook more in sauce.

→ What goes on top?

More crushed peanuts. Fresh green herbs. Big lime wedges. Bean sprouts raw. Even hot sauce good.

→ Need nut butter?

Skip it if you want. Sauce works without. Just need good mix. Crushed nuts work. Could use seeds too.

→ Getting too dry?

Save some pasta water. More sauce helps. Don't cook too hot. Keep stuff moving. Easy fix quick.

→ Taking it places?

Pack parts separate. Mix there maybe. Bring fresh stuff. Take extra sauce. Heat up quick.

→ Need it faster?

Buy ready sauce. Quick cook meat. Have stuff chopped. One pan works fine. Still tastes fresh.

→ Making big batch?

Work in small bits. Don't crowd the pan. Keep stuff ready. Watch noodle amount. Sauce scales up good.

→ Want more kick?

Add chili sauce. More black pepper. Fresh hot peppers. Even garlic helps. Start slow though.

→ Sauce not right?

More fish sauce helps. Add bit more sweet. Try more sour. Keep tasting lots. Balance is key.

→ Noodles sticking?

Oil pan good first. Keep em moving lots. Don't crowd pan. Add sauce quick. Toss while hot.

Conclusion

Like this? Try cold peanut noodles next. Or make chicken peanut sticks. Both got that Thai kick.

Pad Thai

Quick Thai comfort bowl.

Prep Time
15 Minutes
Cook Time
15 Minutes
Total Time
30 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Intermediate

Cuisine: Thai

Yield: 4 Servings (4 servings)

Dietary: Gluten-Free, Dairy-Free

Ingredients

01 8 ounces flat rice noodles.
02 3 tablespoons oil.
03 3 cloves garlic, minced.
04 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces.
05 2 eggs.
06 1 cup fresh bean sprouts.
07 1 red bell pepper, thinly sliced.
08 3 green onions, chopped.
09 1/2 cup dry roasted peanuts.
10 2 limes.
11 1/2 cup fresh cilantro, chopped.
12 3 tablespoons fish sauce.
13 1 tablespoon low-sodium soy sauce.
14 5 tablespoons light brown sugar.
15 2 tablespoons rice vinegar or tamarind paste.
16 1 tablespoon Sriracha hot sauce, or more to taste.
17 2 tablespoons creamy peanut butter (optional).

Instructions

Step 01

Cook the rice noodles according to package instructions until just tender. Rinse them under cold water and set aside.

Step 02

In a small bowl, mix together the fish sauce, soy sauce, light brown sugar, rice vinegar or tamarind paste, Sriracha, and optional peanut butter to create the Pad Thai sauce.

Step 03

Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the minced garlic, bell pepper, and your choice of shrimp, chicken, or tofu, stirring frequently. Cook the shrimp for about 1-2 minutes per side until pink, or cook chicken until just cooked through, approximately 3-4 minutes, flipping only once.

Step 04

Push the proteins and vegetables to one side of the pan. Pour in another splash of oil and add the beaten eggs, scrambling them gently with your spatula as they cook.

Step 05

Add the cooked noodles, Pad Thai sauce, bean sprouts, and peanuts to the pan. Toss everything together until well combined and heated through.

Step 06

Garnish with green onions, extra peanuts, chopped cilantro, and lime wedges. Serve immediately for the best flavors.

Step 07

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

Notes

  1. Prepare ahead by cutting protein and chopping vegetables up to one day before.
  2. To make the sauce more authentic, use tamarind paste instead of rice vinegar.
  3. For a vegan or vegetarian version, omit the eggs. Use tofu and replace the fish sauce with additional soy sauce.
  4. For a gluten-free option, ensure to use gluten-free soy sauce.

Tools You'll Need

  • Oven-safe skillet.
  • Wok.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Peanuts.
  • Soy.
  • Shellfish (if using shrimp).
  • Eggs (if adding).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 627
  • Total Fat: 27 g
  • Total Carbohydrate: 77 g
  • Protein: 22 g