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
- Cook noodles according to package directions, until tender.
- Rinse with cold water. Combine the ingredients for the sauce.
- 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.
- 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.
- Push everything to the side of the pan. Add oil and beaten eggs.
- Scramble the eggs by breaking them into small pieces with a spatula during cooking.
- Add the noodles, sauce, bean sprouts and peanuts to the pan.
- Mix everything to combine. Garnish with green onions, additional peanuts, cilantro and lime wedges.
