30-Min Pad Thai (Print Version)
A flexible 30-min Pad Thai loaded with rice noodles, your pick of protein, crunchy veggies, and a delicious sweet-sour sauce blend.
# Ingredients:
→ Main Items
01 -
8 oz flat rice noodles
02 -
3 tbsp oil
03 -
3 garlic cloves, finely chopped
04 -
8 oz uncooked protein (shrimp, chicken, or tofu), cut into chunks
05 -
2 eggs, beaten
06 -
1 cup crunchy bean sprouts
07 -
1 red bell pepper, cut into thin strips
08 -
3 chopped green onions
09 -
½ cup roasted peanuts, crushed
10 -
2 fresh limes
11 -
½ cup chopped fresh cilantro
→ Sauce Mix
12 -
3 tbsp fish sauce
13 -
1 tbsp soy sauce (low sodium)
14 -
5 tbsp soft brown sugar
15 -
2 tbsp rice vinegar (or swap with tamarind paste)
16 -
1 tbsp Sriracha (or more if you like it hot)
17 -
2 tbsp smooth peanut butter (optional)
# Steps:
01 -
Follow the package to cook the noodles until barely done. Rinse them under cool water afterward.
02 -
Throw all your sauce components into a bowl and stir well. Keep it nearby.
03 -
Grab a wok or big pan, heat 1½ tbsp of oil over medium-high heat. Toss in your protein (shrimp, chicken, or tofu) alongside the garlic and red pepper. Stir until shrimp are pink (about 1-2 mins per side) or chicken is cooked (about 3-4 mins).
04 -
Move everything to one side of the pan. Drizzle in a little more oil, add the eggs, and scramble them into small bits as they cook.
05 -
Throw in the noodles, sauce, bean sprouts, and most of the peanuts. Stir and toss until everything's combined and coated.
06 -
Top with cilantro, the rest of the peanuts, green onions, and some lime wedges. Dig in while it's hot!
# Helpful Notes:
01 -
You can prep the protein and veggies ahead to save time.
02 -
Swap rice vinegar for tamarind paste for a deeper flavor.
03 -
To make it vegan, go for tofu and replace fish sauce with soy sauce.
04 -
Store leftovers in the fridge, good for 2 to 3 days.