Classic Pad Thai (Print Version)
# Ingredients:
→ Main 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 -
½ cup dry roasted peanuts
10 -
2 limes
11 -
½ cup fresh cilantro, chopped
→ Pad Thai Sauce
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 rice noodles according to package instructions until just tender. Rinse under cold water.
02 -
Combine all sauce ingredients in a bowl and set aside.
03 -
Heat 1½ tablespoons oil in a wok or large saucepan over medium-high heat. Add shrimp/chicken/tofu, garlic, and bell pepper. Cook shrimp 1-2 minutes per side or chicken 3-4 minutes until just cooked.
04 -
Push ingredients to side of pan. Add a little more oil and beaten eggs. Scramble, breaking into small pieces as they cook.
05 -
Add noodles, sauce, bean sprouts, and most of the peanuts to the wok. Toss everything to combine well.
06 -
Garnish with green onions, remaining peanuts, cilantro, and lime wedges. Serve immediately.
# Notes:
01 -
Can be made ahead by prepping protein and vegetables in advance
02 -
For more authentic flavor, use tamarind paste instead of rice vinegar
03 -
Can be made vegan by using tofu and substituting fish sauce with soy sauce
04 -
Leftovers keep for 2-3 days in the refrigerator