30-Minute Pad Thai (Print-Friendly Version)
A simple Pad Thai featuring rice noodles, protein, and fresh veggies tossed in a flavorful mix of sweet, sour, and umami-packed sauce.
# Ingredients:
→ Main Items
01 -
3 cloves minced garlic
02 -
3 tablespoons cooking oil
03 -
8 ounces tofu cubed, chicken diced, or shrimp peeled
04 -
2 beaten eggs
05 -
1 cup crunchy bean sprouts
06 -
½ cup chopped fresh cilantro
07 -
3 sliced green onions
08 -
8 ounces rice noodles (flat)
09 -
½ cup roasted dry peanuts
10 -
2 juicy limes
11 -
1 thinly sliced red bell pepper
→ Sauce
12 -
5 tablespoons light brown sugar
13 -
1 tablespoon low-sodium soy sauce
14 -
3 tablespoons fish sauce
15 -
1 tablespoon spicy Sriracha sauce (add extra if you'd like)
16 -
2 tablespoons rice vinegar or tamarind paste
17 -
2 tablespoons optional creamy peanut butter
# Steps:
01 -
Follow the noodle package to cook until soft, but not mushy. Drain and rinse with cold water.
02 -
Stir all the sauce ingredients in a bowl and keep nearby.
03 -
In a large pan or wok, heat 1½ tablespoons oil over medium-high. Toss in garlic, red pepper, and tofu/chicken/shrimp. Cook chicken for about 3-4 minutes, or shrimp for a minute on each side.
04 -
Move your cooked ingredients to one side of the pan. Add a splash of oil, pour in the eggs, and scramble into pieces.
05 -
Add noodles and sauce into the pan. Stir until coated evenly. Mix in sprouts and most of the peanuts.
06 -
Top with green onions, extra peanuts, chopped cilantro, and lime wedges. Serve while warm.
# Notes:
01 -
Chop your veggies and prep protein ahead of time to save time.
02 -
Substitute tamarind paste for richer, more genuine flavor.
03 -
To make it vegan, switch fish sauce with soy and use tofu.
04 -
Leftovers last 2-3 days in the fridge. Reheat before eating.