Quick 30-Minute Pad Thai (Print Format)
Fast and flexible Pad Thai using rice noodles, your pick of protein, and whatever veggies you have. It’s all tossed with a lively sauce that’s sweet, a bit tart, and super savory.
# Ingredients:
→ Main Ingredients
01 -
2 limes
02 -
3 tablespoons oil
03 -
8 ounces flat rice noodles
04 -
½ cup fresh cilantro, chopped
05 -
8 ounces shrimp, chicken, or tofu, cut into chunks
06 -
½ cup dry roasted peanuts
07 -
1 cup fresh bean sprouts
08 -
1 red bell pepper, sliced thin
09 -
3 green onions, chopped up
10 -
3 garlic cloves, finely chopped
11 -
2 eggs
→ Pad Thai Sauce
12 -
5 tablespoons light brown sugar
13 -
1 tablespoon Sriracha, or adjust to your heat preference
14 -
2 tablespoons rice vinegar or tamarind paste
15 -
1 tablespoon low-sodium soy sauce
16 -
2 tablespoons creamy peanut butter (optional)
17 -
3 tablespoons fish sauce
# Steps:
01 -
Follow the noodle package directions to cook them just right, then rinse well under cool water.
02 -
Stir the sauce ingredients together in a small bowl, and set it aside.
03 -
Add half the oil to a wok or deep pan and heat to medium-high. Toss in the garlic, the bell pepper, and your choice of shrimp, chicken, or tofu. Cook shrimp for a minute or two per side or chicken for 3–4 minutes until it's done.
04 -
Move everything to one side of the pan, add a bit more oil, and pour in the eggs. Stir them quickly as they cook, breaking them up into smaller bits.
05 -
Throw in the noodles, the sauce, most of the peanuts, and the bean sprouts. Mix everything together well so the flavors blend.
06 -
Dish it out right away. Top with green onions, the rest of the peanuts, cilantro, and lime wedges.
# Tips:
01 -
You can chop up veggies and prep the protein ahead of time.
02 -
Tamarind paste has a more traditional taste than rice vinegar.
03 -
Go vegan by swapping tofu and using soy sauce in place of fish sauce.
04 -
Store any leftovers in the fridge for 2–3 days.