Pad Thai

Alyssa Rivers

Pad Thai is a Thai stir-fry dish made with tender rice noodles, cooked shrimp, crunchy, warm peanuts, scrambled egg and bean sprouts all mixed together with a creamy sweet and spicy sauce. It's everyone's favorite Thai dish!

4.91 from 11 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Main Course

Cuisine Asian American

Servings People/Bowls

Calories 328 kcal

Ingredients

8 oz flat rice noodles
1 1/2 tablespoons oil
3 cloves garlic finely minced
8 oz chicken breasts, cut into bite sized pieces or extra firm tofu (cut into small cubes)
2 eggs beaten
1 cup bean sprouts
1 red bell pepper thinly sliced
3 green onions chopped
1/2 cup crushed peanuts
2 limes cut into wedges
1/2 cup chopped fresh cilantro

For the sauce:

3 Tablespoons fish sauce
2 Tablespoon light soy sauce
1/4 cup brown sugar
2 tablespoon rice vinegar
1 Tablespoons sriracha or more to taste
2 tablespoons creamy peanut butter optional

Instructions

Cook the rice noodles according to package directions, drain and rinse.
In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter. Set aside.
In a large saucepan over medium high heat, add olive oi and garlicl. Add the chicken or tofu and cook until no longer pink. Slide the chicken over and add the bell pepper. Saute for 1-2 minutes until almost tender. Slide them to the side and add the egg and cook until scrambled.
Add in the noodles, sauce, bean sprouts, and peanuts. Toss until it is fully coated in the sauce and heated throughout.
Garnish with green onions, chopped peanuts, cilantro and lime wedges.

Notes

Original Post on August 30, 2019

Updated this Post on January 20, 2020

Nutrition