Pad Thai, Easy

30 min

Source

Ingredients

• 8 oz flat rice noodles
• 3 Tbsp oil
• 3 cloves garlic , minced
• 8 oz uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
• 2 eggs
• 1 cup fresh bean sprouts
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/2 cup dry roasted peanuts
• 2 limes
• 1/2 cup Fresh cilantro, chopped

Pad Thai Sauce Ingredients

• 3 Tbsp fish sauce
• 1 Tbsp low-sodium soy sauce
• 5 Tbsp light brown sugar
• 2 Tbsp rice vinegar, or 2 Tbsp tamarind paste
• 1 Tbsp Sriracha hot sauce, or more, to taste
• 2 Tbsp peanut butter, optional

Directions

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

Mix the sauce ingredients together. Set aside.

Heat 1 1/2 Tbsp of oil in a large saucepan or wok over medium-high heat.

Add the shrimp, chicken or tofu, garlic and bell pepper.
The shrimp will cook quickly, about 1-2 minutes on each side, or until pink.
If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

$Source: /repo/per-bruce.cvs/com/doc/recipe/main-pad-thai.html,v $
$Revision: 1.4 $; $Date: 2024/03/28 06:14:57 $ GMT