Pad Thai
A great Thai noodle favorite, able to be made in 30 minutes!
Cook the noodles according to package instructions, just until tender. Rinse under cold water and set aside for later.
Mix the sauce ingredients together. Set aside for later.
Heat 1½ tablespoons 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 the meat and veggies 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 cooked noodles, prepared sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with chopped green onions, extra peanuts, cilantro, and lime wedges. Serve immediately and enjoy!
Ingredients
Directions
Cook the noodles according to package instructions, just until tender. Rinse under cold water and set aside for later.
Mix the sauce ingredients together. Set aside for later.
Heat 1½ tablespoons 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 the meat and veggies 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 cooked noodles, prepared sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
Top with chopped green onions, extra peanuts, cilantro, and lime wedges. Serve immediately and enjoy!
