Quick & Easy Pad Thai Recipe Is On the Table In 30 Minutes by Ann Marie G. Halstead

Pad Thai is one of my all-time favorite meals. One of my goals has been to learn how to cook my favorite dishes myself, and I am happy to share an easy, delicious Pad Thai recipe with you! The easy Thai recipe has noodles, protein of your choice, eggs, peanuts and vegetables tossed in a homemade Thai sauce. My two favorite things about this recipe (besides the taste!) is that you can it this quick and easy Pad Thai in about 30 minutes and you can easily make substitutions to please picky eaters and make the recipe your own.

To make this savory Thai noodle recipe you will need flat rice noodles, vegetable oil, garlic, a protein (chicken, shrimp or tofu), eggs, bean sprouts, red bell pepper, green onions, peanuts, limes, fresh cilantro, fish sauce, low-sodium soy sauce, brown sugar, rice vinegar, sriracha and creamy peanut butter.

Serve the Pad Thai for dinner with your favorite side dishes. 

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Cuisine: Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

• 8 ounces flat rice noodles
• 3 tablespoons vegetable oil (divided)
• 3 cloves garlic, minced
• 8 ounces uncooked shrimp, chicken or firm tofu, cut into small pieces
• 2 eggs, beaten
• 1 cup fresh bean sprouts (optional)
• 1 red bell pepper, sliced finely
• 3 green onions, chopped
• 1/2 cup dry roasted peanuts (divided)
• 2 limes, cut into wedges
• 1/2 cup fresh cilantro, chopped

Sauce 

• 3 tablespoons fish sauce
• 1 tablespoon low-sodium soy sauce
• 5 tablespoons light brown sugar
• 2 tablespoons rice vinegar or tamarind paste
• 1 tablespoon sriracha (or to taste)
• 2 tablespoons creamy peanut butter (optional, for additional flavor and creaminess)

Helpful Products

• Wok
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Skillet
• Saucepot
• Colander
• Chopsticks

Recipe Notes

• To make this a vegan or vegetarian dish don’t use eggs. Use tofu and substitute the fish sauce for more soy sauce.

• Store any leftovers in an airtight container in the fridge for up to three days.

Here's how to make it: 

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. To make the sauce, combine sauce ingredients in a bowl and set aside.
3. Heat 1 1/2 tablespoons of oil in a large saucepan or wok over medium-high heat. Add the protein (shrimp, chicken or tofu), garlic and bell pepper. If using shrimp, cook about 1 to 2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3 to 4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and the beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
5. Add noodles, sauce, bean sprouts and peanuts to the pan (saving some peanuts for topping). Combine all ingredients in pan. Garnish the top with extra peanuts, green onions, cilantro and lime wedges. Serve immediately.

Nutrition Facts Per Serving

Calories: 889

Total Fat: 13.6g

Saturated Fat: 3.2g

Cholesterol: 524mg

Sodium: 1602mg

Total Carbohydrate: 117.4g

Dietary Fiber: 5.9g

Total Sugars: 9.8g

Protein: 61.5g

Vitamin D: 8mcg

Calcium: 199mg

Iron: 11mg

Potassium: 898mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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