Bring your favorite takeout into your own kitchen with this easy and delicious Pad Thai recipe.
Tangy and umami, paired with a crunchy peanut topping and plenty of cilantro and lime, it’s sure to measure up to your favorite restaurant. Enjoy it hot or cold; it’s equally delicious either way.
Ingredients for the sauce:
3 tablespoons fish sauce
¼ cup soy sauce (less sodium)
2 tablespoon brown sugar
3 tablespoons rice vinegar
1 tablespoon sriracha (optional)
Ingredients for the pad Thai:
8 oz rice noodles
8 oz chicken, tofu or shrimp
3 tablespoons sesame oil
3 cloves minced garlic
2 eggs
1 red bell pepper
½ cup dry roasted peanuts
Garnish:
3 green onions
½ cup fresh chopped cilantro
2 limes
Handful of dry roasted peanuts for topping.
Instructions:
First, prepare your noodles according to the instructions on the package. You can work on other elements of the pad thai while the noodles are cooking.
Add 2 tablespoons of your sesame oil to a skillet on medium heat.
Allow the skillet to heat up while you mince your garlic, if you don’t have pre-minced.
Cook your protein option in the skillet until it’s about 80% cooked through.
While your protein cooks, you can prepare your sauce. Add all the ingredients for your sauce in a measuring cup and stir well to combine. Set it aside.
Push your protein to the side and add your last tablespoon of sesame oil.
Crack your eggs in a cup or bowl and mix them well. Pour the eggs into the empty part of your skillet. Cook the eggs scrambled egg style.
Add your garlic to the pan, along with your peanuts. Cook them on medium heat, until the garlic becomes fragrant. Mix everything in the skillet together.
By now, your noodles should be ready. Drain them well and add them to your skillet.
Pour the sauce over top of everything and stir well to combine.
While the sauce is setting in, you can prepare your garnish.
Chop your green onion and cilantro and add them to the top of your dish.
Sprinkle a handful of dry roasted peanuts on top of the pad thai
Quarter your limes and set them off to the side of your dish.
Serve immediately and enjoy. Keeps well in the refrigerator for a week and tastes great served cold.
