pad thai

An easy recipe for Pad Thai with simple accessible ingredients with the most amazing flavor! The best part ... once you have your ingredients together it only takes 15 minutes of actual cooking time! See recipe notes for tips and tricks!

Pad Thai 

dry pad thai noodles (rice noodles)

water noodles

shallot,

chopped garlic cloves

ginger (optional)

eggs, whisked salt

tofu, chicken breast

salt and pepper

peanut oil, wok oil or coconut oil

lime

fish sauce (see notes- or use vegan fish sauce)

sugar

rice wine vinegar

soy sauce (or GF liquid aminos like Braggs)

lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts.

COOK NOODLES

Cook noodles according to package instructions (or place rice noodles in a shallow bowl or baking dish and boil enough water to cover them. Cover with boiling water for 7- 8 minutes, until tender, then drain. They don&#8217;t have to be totally soft, just bendy and pliable)

Chop

shallot, garlic and ginger and set aside.

Whisk

the two eggs with a fork and add a generous, 3-finger pinch of salt.

Make the Pad Thai Sauce

 Whisk fish sauce,  rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl.

Prep and Cook the protein: Chicken

slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels pressing down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for extra crispy, dredge in a little corn starch. Shrimp:  Peel and season with salt and pepper. COOK: Sear the seasoned chicken, shrimp or tofu in a wok with hot oil until cooked through over medium-high heat. Set aside, on top of a paper towel, wipe out the pan. Turn heat off.

STIR FRY

Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoon peanut or vegetable oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.

Make a well in the center of the wok, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just little, and incorporate them into the shallots continuing to break them into small bits.

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes, until noodles become soft and pliable.

Add the Pad Thai Sauce

and cook 1 minute.  It will smell quite fishy at first &#8211; turn your fan on &#8211; but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.

Toss in the bean sprouts

and roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with the lime. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more sugar to taste. Give one more toss and serve immediately. Divide among two plates.

Garnish

with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

This is the best pad this recipe we've tried. I like how you keep it authentic and don't add <span class="tasty-link" data-tasty-link-href="https://amzn.to/2Fv6fai">peanut butter</span>.  Perfectly balanced and not too sweet.

My whole family loved it! We'll work it in to our monthly rotation... perhaps even more often. I think it's better than most restaurant Pad Thai... less oily. I feel it's a healthy meal with a great balance of vegetables and healthy protein ratio to noodles (we used tofu). I love that this recipe can be made without planning ahead, since I have most of the ingredients on hand all the time. I doubled the recipe for my family of 6. I might triple next time. We made it in a 16" Presto electric skillet, and it was easy to manage a double quantity... I feel sure we could manage a triple size recipe and recommend the skillet if you have a large family!

I tossed about 1/2 cup chopped peanuts and 3 large green onions at last step. Then I put another 1/2 cup chopped peanuts, 3 more minced green onions, and a whole chopped red pepper in bowls to add in, super yum! 

It was easy (but I'm slow... it took me at least 45 minutes the first time... I think I could do better next time, speed isn't my forte in the kitchen). I tossed my tofu in a little soy sauce and baked it in a 400 degree oven for about 25 minutes, flipping 1/2 way through... I just love tofu baked.

Thanks for a fabulous recipe!

Great recipe - really authentic - a triumph!

Wow- this was spot on delicious!  I chopped up my large shrimp to stretch it a bit more- but wow, wow, wow! So good!

Delicious!! Doubled the sauce amounts and added a tablespoon of peanut butter. Thanks for the recipe !!

https://content.jwplatform.com/videos/Myc6rSeR.mp4

Easy, Authentic 15 minute Pad Thai Recipe with simple ingredients! 

15-Minute Pad Thai 

Really good! Amazingly authentic tasting without all the harder to find ethnic ingredients. Added two heaping tablespoons of chunky peanut butter for peanut flavor and one teaspoon of sriracha to the sauce mixture for a little heat.

Just made this exactly as recipe states, using tamarind paste and prawns, OMG it was wonderful! Thank you so much for the recipe, I'm feeling very accomplished :)

Seriously, the best pad thai recipe out there.  We use spaghetti squash instead of rice noodles and it is absolutely amazing.

Fantastic recipe.  I'll probably only use 2 tablespoons of brown sugar instead of 3 next time I make it.

Oops. Forgot to rate on my previous review.

Recipe video above. Here&#039;s a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you&#039;ll find everything you need at the supermarket. See here for a truly authentic Pad Thai recipe, if that&#039;s what you&#039;re after - but note that most people find it a little too &quot;real&quot; for their palettes because Pad Thai outside of Thailand is dialled back on the fish sauce/dried shrimp &quot;funk&quot;.I use chicken here but feel free to switch with any protein, even prawns/shrimp. 

Pad Thai

rice

tamarind puree ((Note 2))

brown sugar

tbsp fish sauce ((Note 3))

tbsp oyster sauce ((Note 4))

- 3 tbsp vegetable or canola oil

onion (, sliced (brown, yellow))

garlic (, finely chopped)

chicken breast (or thigh) (, thinly sliced)

eggs (, lightly whisked)

beansprouts

garlic chives

peanuts

Lime wedges ((essential))

chilli pepper

More beansprouts

Place noodles in a large bowl, pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don't leave them sitting around for more than 5 - 10 minutes.

Mix Sauce in small bowl.

Heat 2 tbsp oil in a large non stick pan (or well seasoned skillet) over high heat. Add garlic and onion, cook for 30 seconds.

Add chicken and cook for 1 1/2 minutes until mostly cooked through.

Push to one side of the pan, pour egg in on the other side. Scramble using the wooden spoon (add touch of extra oil if pan is too dry), then mix into chicken.

Add bean sprouts, tofu, noodles then Sauce.

Toss gently for about 1 1/2 minutes until Sauce is absorbed by the noodles.

Add garlic chives and half the peanuts. Toss through quickly then remove from heat.

Serve immediately, sprinkled with remaining peanuts and lime wedges on the side, with a sprinkle of chilli and a handful of extra beansprouts on the side if desired (this is the Thai way!). Squeeze over lime juice to taste before eating.

Restaurant-style chicken pad thai - ready in just 30 minutes!

Chicken Pad Thai

flat rice noodles

chicken breast, (pounded to 1/2 inch thickness and chopped into bite-sized pieces)

salt & pepper, (to taste)

eggs

bean sprouts

green onions

onions

cilantro, (roughly chopped)

ketchup

fish sauce ((found

garlic

peanut butter

juice of 1 lime

red pepper flakes

soy sauce

Season chicken with salt and pepper to taste.

Cook chicken in a large wok or pan over medium heat, stirring throughout until cooked through (about 6-8 minutes), transfer chicken to a bowl and set aside.

Whisk together all sauce ingredients and set aside.

Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for a bout a minute ,then break it up with a spoon and add the onions and bean sprouts.

Add chicken and sauce. Add noodles and toss to coat the noodles in the sauce.

Stir in green onions and cilantro. Garnish with peanuts if desired.

Pad Thai is a Thai stir-fry dish made with tender rice noodles, cooked shrimp, crunchy, warm peanuts, scrambled egg and bean sprouts all mixed together with a creamy sweet and spicy sauce. It&#039;s everyone&#039;s favorite Thai dish!

oz flat rice noodles

oil (divided)

garlic (finely minced)

chicken

eggs (beaten)

red bell pepper (thinly sliced)

green onions (chopped)

limes

cilantro

Tablespoons fish sauce

Tablespoon light soy sauce

rice vinegar

Tablespoons sriracha (or more to taste)

peanut butter (optional)

Cook the rice noodles according to package directions, drain and rinse.

In a small bowl, whisk fish sauce, light soy sauce, brown sugar, rice vinegarm sriracha, and creamy peanut butter.  Set aside.

In a large saucepan over medium high heat, add 1 1/2 tablespoons olive oil.  Add the chicken or tofu and cook until no longer pink.  Slide the chicken over and add the bell pepper.  Saute for 1-2 minutes until almost tender.  Slide them to the side and add the egg and cook until scrambled.

Add in the noodles, sauce, bean sprouts, and peanuts.  Toss until it is fully coated in the sauce and heated throughout.

Garnish with green onions, chopped peanuts, cilantro and lime wedges.

https://content.jwplatform.com/videos/3Wi1Quvt.mp4

Pad Thai is a Thai stir-fry dish made with tender rice noodles, cooked shrimp, crunchy, warm peanuts, scrambled egg and bean sprouts all mixed together with a creamy sweet and spicy sauce. It's everyone's favorite Thai dish!

Have your favorite pad thai and your veggies too! This version of the take-out classic shines with colorful, antioxidant-rich veggies. Try it one or all of the veggies or make it with the veggies you have on hand.

Veggie-Packed Pad Thai

Thai brown rice noodles

honey sugar

lime juice

avocado oil ((or canola

broccoli florets

carrots,

baby spinach, packed

scallions ((plus a bit more for garnish))

garlic cloves,

eggs, whisked

Prepare rice noodles according to package directions.&nbsp;Rinse and set aside.&nbsp;

In a small bowl, whisk together honey, lime juice, and Tamari.

In a large nonstick pan or wok, heat oil over medium-high heat. Add broccoli, carrots, green onion, and spinach. Saute for about 3 minutes or so. Reduce the heat to medium, and add the garlic. Saute for another 1-2 minutes. Transfer to a large plate.

Add the eggs to the pan and scramble. Transfer the eggs to the veggie plate.&nbsp;

Place the noodles in the pan. Pour sauce on top and toss to coat. Add the veggies and eggs and stir until all combined.

Bring the hot pan to the table and let everyone serve themselves and then add additional toppings: green onions, peanuts, cilantro, lime wedges, and sriracha as desired.

Fall in love with this crispy and tangy low-calorie Vegan Pad Thai Recipe prepared with kelp noodles, cruciferous vegetables, and tofu. 

Vegan Pad Thai Recipe

avocado oil

red bell pepper, chopped

broccoli florets, raw

cauliflower florets, raw

water

red cabbage, shredded

mushrooms, sliced

(14 ounces) firm tofu, cut into 1" cubes

almond butter

coconut aminos

sesame oil

ginger, powdered

turmeric powder

nutritional yeast

cayenne pepper

To prepare pad thai sauce, whisk all ingredients together in a bowl.

Heat a large nonstick skillet or wok over medium-high heat, add oil.

Add broccoli, mushrooms, cauliflower florets, and raw tofu if you are not using air-fried tofu. Saute for 4-5 minutes over high heat, browning the Tofu and Vegetables.

Carefully add 1/3 cup of water, and allow veggies and tofu to steam for 2 minutes.

Add cabbage and kelp noodles. Stir-fry for 2 minutes.

Add Sauce and Stir-fry for 2-4 additional minutes, or until sauce is evenly distributed.

Plate and serve with sliced green onion, fresh herbs such as cilantro and basil, toasted cashews, and lime wedges.

This Whole30 friendly healthy Chicken Pad Thai recipe with spaghetti squash is loaded with authentic flavors. Not only is it Whole30 approved, but it’s paleo, gluten-free, low carb as well.

Chicken Pad Thai {Whole30}

Spaghetti Squash (Linked Method to cook)

lb chicken breast or chicken thighs (thinly sliced)

tbsp avocado oil (for sautéing)

eggs (whisked)

carrots (thinly sliced)

ginger (thinly sliced)

tbsp coconut aminos (marinate the chicken)

Salt

bean sprouts (for garnish)

cashew butter

tbsp rice vinegar

lime squeezed

fish sauce

tsp sesame oil

cashews (crushed)

green part of the 2 green onion (scallion)

Fork one whole cooked spaghetti squash into “noodles”...

Fork one whole cooked spaghetti squash into “noodles” and set aside. (See this post for “How to Make Spaghetti Squash”)

Thin slice Chicken thighs or breast into strips....

Thin slice Chicken thighs or breast into strips. In a bowl, marinate the chicken, salt *, coconut aminos, ½ tsp ground ginger.

While the chicken marinates, make the Pad Thai...

While the chicken marinates, make the Pad Thai sauce. In a small bowl, whisk together all the ingredients.

Heat 1 -2 tbsp oil in a non-stick...

Heat 1 -2 tbsp oil in a non-stick skillet, add chicken. Stir occasionally until cooked through – (For thinly cut chicken, this takes approx. 5 minutes). Remove chicken from the pan. Set aside.

In a bowl, whisk 2 eggs. Heat 1...

In a bowl, whisk 2 eggs. Heat 1 tbsp oil in the same pan (if there is no chicken piece sticking to the pan), once the oil simmers, add the egg mixture. Give it a quick stir and remove from the pan (while it is still runny on top). Set aside.

Heat 1 – 2 tbsp oil and let...

Heat 1 – 2 tbsp oil and let it simmer. Medium heat, add the white part of chopped green onion to sauté until slightly brown (~ 30 sec – 1 min). Add carrots, red pepper, ginger, and garlic. Cook for another minute.

Add chicken and egg back to the skillet*....

Add chicken and egg back to the skillet*. Use a spatula to break up the eggs into small pieces. Add the Pad Thai sauce and for about 30 seconds. Stir to combine all the ingredients.

Remove from the heat. Add prepared spaghetti squash...

Remove from the heat. Add prepared spaghetti squash to the pan and gently mix together. **

Garnish with fresh lime, crushed cashews, the green...

Garnish with fresh lime, crushed cashews, the green part of the chopped green onions, bean sprouts and crushed red pepper flakes.

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