Pad Thai (Print Version)
# 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:
01 -
Cook the rice noodles according to package instructions until just tender. Rinse them under cold water and set aside.
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.
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.
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.
05 -
Add the cooked noodles, Pad Thai sauce, bean sprouts, and peanuts to the pan. Toss everything together until well combined and heated through.
06 -
Garnish with green onions, extra peanuts, chopped cilantro, and lime wedges. Serve immediately for the best flavors.
07 -
Store any leftovers in the fridge, and enjoy them within 2-3 days.
# Notes:
01 -
Prepare ahead by cutting protein and chopping vegetables up to one day before.
02 -
To make the sauce more authentic, use tamarind paste instead of rice vinegar.
03 -
For a vegan or vegetarian version, omit the eggs. Use tofu and replace the fish sauce with additional soy sauce.
04 -
For a gluten-free option, ensure to use gluten-free soy sauce.