Quick Pad Thai Recipe

One of our favorite takeout revamps, this quick pad thai recipe comes together in just 30-minutes! The wok stir-fried rice noodles are combined with a sweet and tangy sauce and juicy chicken, succulent shrimp or crispy tofu (depending on what you’re craving!). Talk about a combination that can’t be beat!

Quick Pad Thai Recipe

Makes: 4 servings

Total Time: 30 minutes

• 8 ounces flat rice noodles
• 3 tablespoons peanut oil (or coconut oil)
• 8 ounces tofu, chicken breast or peeled shrimp, diced into 1 inch cubes
• Salt and pepper to taste
• 3-4 garlic cloves, minced
• 1 teaspoon fresh ginger, minced
• 1 red bell pepper, thinly sliced
• 2 eggs, whisked
• 1 cup fresh bean sprouts
• 1/3 cup roasted peanuts

For the sauce-
• 3 tablespoons fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 2 tablespoons creamy peanut butter
• 1 tablespoon Sriracha, more or less to taste
• 1 tablespoon soy sauce
• Chili flakes to taste
• Juice of ½ lime

For garnish-
• green onions
• cilantro
• lime wedges
• chili flakes
• roasted peanuts

Cook noodles according to package instructions, just until tender. Rinse under cold water and
set aside.

Mix the sauce ingredients together and set aside.

Heat 1 ½ tablespoons of oil in a large wok over medium-high heat. Add the tofu, shrimp or
chicken, garlic, ginger and bell pepper. Give everything a sprinkle of salt and pepper to taste. If
using shrimp, they will cook quickly, about 2 minutes on each side or until pink. If using
chicken, about 3-4 minutes, flipping once. If using tofu, sear until crispy, about 1 minute on all

Turn the heat to low, and push everything to the side of the pan and add a little more oil. Add
the beaten eggs, scrambling and breaking into small pieces as they cook.

Add noodles, sauce, bean sprouts and peanuts to the pan. Toss everything to combine.

Top with green onions, cilantro, lime wedges, chili flakes, extra roasted peanuts and serve

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