Description
This Pad Thai recipe is a delicious and flavorful dish that combines rice noodles with shrimp, chicken, or tofu, along with a variety of fresh vegetables and a tangy Pad Thai sauce.
Ingredients
Scale
Main Ingredients:
- 8 ounces flat rice noodles
- 3 Tablespoons oil
- 3 cloves garlic, minced
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
- 2 eggs
- 1 cup fresh bean sprouts
- 1 red bell pepper, thinly sliced
Additional Ingredients:
- 3 green onions, chopped
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup Fresh cilantro, chopped
Pad Thai 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 hot sauce
- 2 Tablespoons creamy peanut butter (optional)
Instructions
- Cook Noodles: Prepare rice noodles according to package instructions and set aside.
- Make Pad Thai Sauce: In a small bowl, mix together fish sauce, soy sauce, brown sugar, vinegar, Sriracha, and peanut butter.
- Stir-Fry Ingredients: In a large pan, heat oil and sauté garlic. Add shrimp, chicken, or tofu, then push to one side. Crack eggs into the pan and scramble, then mix everything together.
- Add Vegetables and Noodles: Add bean sprouts, bell pepper, green onions, and cooked noodles. Pour the Pad Thai sauce over everything and toss to combine.
- Finish and Serve: Stir in peanuts, cilantro, and lime juice. Serve hot and enjoy!
Notes
- You can customize this recipe by adding more vegetables like carrots, broccoli, or snow peas.
- To make it spicier, increase the amount of Sriracha sauce or add red pepper flakes.
Nutrition
- Serving Size: 1 plate
- Calories: 380 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 120 mg
Keywords: Quick dinner, Asian cuisine, Homemade Pad Thai, Easy recipe