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Quick and easy Pad Thai recipe on the table in 30 minutes | Supper

Quick & Easy Pad Thai Recipe Is on the Table in 30 Minutes


Pad Thai is one of my all time favorite meals. One of my goals was to learn how to cook my favorite dishes myself, and I’m 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 in a homemade Thai sauce. My two favorite things about this recipe (besides the taste!):

  1. You can make it in 30 minutes.
  2. You can easily make substitutions to please picky eaters and make the recipe your own.


Cuisine: Thai
Prep time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Servings: 4


ingredients

  • 8 ounces flat rice noodles
  • 3 tablespoons oil (divided)
  • 3 cloves garlic, finely chopped
  • 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, finely chopped
  • 3 green onions, chopped
  • 1/2 cup dry roasted peanuts (divided)
  • 2 limes, cut into wedges
  • 1/2 cup fresh cilantro, chopped

Sauce


This is how you make it:

  1. Cook the noodles according to package instructions until tender. Rinse under cold water.
  2. To make the sauce, mix the sauce ingredients in a bowl and set aside.
  3. Heat 1 1/2 tablespoons of oil in a large pan or wok on medium heat. Add the egg whites (shrimp, chicken or tofu), garlic and bell pepper. If using shrimp, cook for about 1 to 2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3 to 4 minutes, turning only once.
  4. Slide everything to the side of the pan. Add some more oil and the beaten eggs. Stir the eggs together and break them into small pieces while cooking.
  5. Add noodles, sauce, bean sprouts and peanuts to the pan (reserve some peanuts for the topping). Combine all ingredients in the pan. Garnish the top with additional peanuts, green onions, cilantro and lime wedges. Serve immediately.


Remark: Do not use eggs to make this a vegan or vegetarian dish. Use tofu and replace the fish sauce with more soy sauce.


Need help converting cooking and baking sizes? Here are some useful conversion charts for kitchens


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