Pad thai, or phad thai, is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.  It’s made with rice noodles, some type of protein a few light veggies and eggs.  Then everything is tossed together in a yummy Pad Thai sauce, made with an irresistible blend of sweet, savory, tangy and spicy (if you’d like) fresh ingredients.  

Ingredients of Pad Thai

  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic , minced
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper , thinly sliced
  • 3 green onions , chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup Fresh cilantro , chopped

For the Pad Thai sauce:

  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon Sriracha hot sauce to taste
  • 2 Tablespoons creamy peanut butter

Instructions of Pad Thai

  1. Cook noodles according to package directions, until tender.
  2. Rinse with cold water. Combine the ingredients for the sauce.
  3. Put aside. Heat 1½ tablespoon of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and pepper.
  4. The shrimp cooks quickly, about 1 to 2 minutes per side, or until they are pink. If using chicken, cook until cooked through, about 3-4 minutes, turning once.
  5. Push everything to the side of the pan. Add oil and beaten eggs.
  6. Scramble the eggs by breaking them into small pieces with a spatula during cooking.
  7. Add the noodles, sauce, bean sprouts and peanuts to the pan.
  8. Mix everything to combine. Garnish with green onions, additional peanuts, cilantro and lime wedges.