pad thai noodles

This quick and easy stir fried noodle dish is one that any beginner cook can accomplish. 

Easy Pad Thai

Kosher salt

wide rice noodles

lime juice

brown sugar

fish sauce

tbsp. low-sodium soy sauce

cayenne pepper

vegetable oil

bell pepper, thinly sliced

garlic,

eggs, lightly whisked

shrimp,

black pepper

green onions, thinly sliced

c. roasted peanuts, chopped

Loved this recipe. I made a few adjustments, but I’m sure it is great as is too! I make mine with chicken, and I sautéed the green onions with the garlic for some extra flavor. I also like more suave so I doubled the sauce recipe. And added an extra egg for some extra protein. It is decently spicy so I cut the cayenne in half for my kids. My husband, 6 year old and 3 year old can’t get enough and everyone has seconds. Delicious recipe- thank you so much for sharing!

I doubled the sauce and peanuts, left out the cayenne, and added sriracha and extra lime juice for more flavor. The recipe was pretty bland on it's own. But after adding a little more it was fantastic! And dont forget the cilantro!!

I have made this a couple of times. It is very good but great with a couple small modifications.I added sugar snap peas ( steamed a bit) to give it crunch and color. Like others I added a little peanut butter ( not too much! it goes a long way. you can add more later if needed. No way is the prep time 10 minutes...more like 20. But once prepped it takes about 10 minutes to cook.

This is not a traditional Pad Thai, start with that attitude and you’ll love this recipe. Made this last night and it was so good. Your recipe allowed me to feel okay about substitutions... no bean sprouts was good! I didn’t have tamarind (I’m in my RV) so I used balsamic vinegar and extra lime juice. I did not boil the rice noodles, they do not need it. Just soaked them in hot water. Thanks, delish!

I cooked this tonight and add a little ginger it was awesome

Amazing recipe! We added carrots and did chicken instead of shrimp, so yummy!

Great recipe and so easy to make on a weekday for the family

I replace the fish sauce (too fishy for me!) with Oyster sauce, and it's great!

My go-to recipe for Pad Thai. Love it as it’s not too saucy and has lots of flavour!

I didn’t have tamarind sauce on hand, so this was a good recipe to follow when making Pad Thai in a pinch. I like my noodles a bit sweeter, so I replaced roasted peanuts with a dollop of crunchy peanut butter. I highly recommend using sesame oil instead of vegetable oil to bring out the nutty flavors.

Delicious, definitely sharing with my friends!! I love making pad thai, but hate buying expensive pre-made pad thai sauce every time. I love that this recipe gives you an easy alternative with ingredients that are cheap and easy to find at most grocery stores. It was quick to make, with little mess for dishes/prep, and made enough for me to take for multiple work lunches. 

My only recommendation is to add bean sprouts for extra crunch, adding them just before frying your noodles. I also added sesame seeds in my cooking of this recipe, which helped bring out some extra nutty flavors with the peanuts.

https://streaming.hearstdigitalstudios.com/1172a2a1-7020-410f-bdb2-3ec8157cdbd2/video_rover_16x9_1080p_hd_1542743001_70961.mp4

Pad Thai Is The Perfect Quick and Easy Weeknight Dinner

Skip The Take Out And Make Pad Thai Tonight

This quick and delicious one-pot Vegan Pad Thai Noodles is a perfect 30-minute weeknight dinner! It&#x27;s made with fresh vegetables, protein-rich crispy tofu, gluten-free noodles, and homemade Thai Peanut sauce.

Vegan Pad Thai Noodles

Soy sauce (use Tamari for gluten-free option)

Brown sugar

Rice Vinegar

Chili Garlic sauce (adjust

Vegan Peanut butter

Tamarind paste

Lemon Juice

Thai Rice noodles (gluten-free)

Avocado Oil

12.3 oz Mori-Nu Tofu (Extra Firm )

Chili Flakes

Paprika

Garlic (finely chopped)

Red Bell pepper (thinly sliced)

Scallions (chopped)

Bean sprouts (+ ¼ cup for garnish)

Cilantro leaves (chopped)

Dry roasted Peanuts (roughly chopped)

Scallions

Cilantro leaves

Lime

Bean sprouts

sesame seeds

Let’s begin by making the peanut sauce first. In a small bowl, add brown sugar.

Add all the remaining sauce ingredients to the same bowl and stir to combine. Mix the peanut sauce until smooth and creamy. Set aside.PROTIP- Instead of stirring all the ingredients with hand, you can transfer all the ingredients to a food processor or a blender and puree it to perfection. This way, you will end up in a creamy and thick peanut sauce. 

THAI PEANUT SAUCE

Meanwhile, transfer the gluten-free pad Thai noodles to a large bowl. Pour hot boiling water just enough to cover the noodles. 

Stir and make sure the Thai noodles are submerged in water.Cover the bowl and let the noodles sit undisturbed for 5-6 minutes or until al dente. (follow the instructions on the package)PROTIP– After the resting time is over, drain the noodles and toss with little oil to prevent sticking. Set aside.

Remove the Mori-Nu Tofu Extra Firm one from the packet. Briefly press it and cut it into cubes.

Heat oil in a heavy-bottomed skillet. Once the oil is hot, add tofu and season it with paprika and red chili flakes.

Sauté it for 3-4 minutes until evenly brown on each side, turning occasionally. When cooked on both sides, remove and set aside.

To the same pan, add chopped garlic, sauté for 1-2 minutes. Add bell peppers and cook for about 1-2 minutes.

Take the skillet off the heat. Add chopped scallions. Mix everything to combine. Spread all the ingredients around to make room for the noodles.

Add pad Thai noodles and bean sprouts. Top with more scallions, browned tofu, cilantro leaves, and coarsely crushed peanuts.

Finally, add the flavor-booster – Thai peanut sauce that we had prepared earlier in the recipe. Return it to the heat and cook for another 2-3 minutes on medium-low heat, tossing occasionally. PROTIP- Use tongs to mix all the ingredients until everything is coated in the peanut sauce.

Remove from heat and serve. To serve, garnish the Vegan Pad Thai noodles with lemon wedges, additional bean sprouts, scallions, cilantro, and black sesame seeds (optional).

PAD THAI NOODLES

Made using simple ingredients, homemade Pad Thai Noodles come together in under 30 minutes. Customize with whatever vegetables, tofu, meat, seafood, or sauces you prefer.

Pad Thai Noodles Recipe

Pad Thai noodles (300 g)

sesame oil oil

garlic

Thai red chili

onions

red bell peppers

yellow bell peppers

bean sprouts

peanuts

cilantro

lime

vegetable stock

soy sauce

tamarind paste

red chili paste

fish sauce (skip for vegetarian version)

salt (to taste)

water

Soak flat rice noodles in boiling hot water for 5-8 minutes until they are tender.

Drain the water and toss the noodles with a few drops of oil. Set aside.

In a saucepan, stir together vegetable stock, soy sauce, brown sugar, tamarind paste, red chili paste, fish sauce, salt and water.

Bring the mixture to a boil on high heat. Reduce the heat to low and cook for 3-4 minutes. Remove the pan from heat and set it aside. Pad Thai Sauce is ready.

Heat sesame oil in a wok over high heat.

Once the oil is hot, add chopped garlic and chopped Thai red chili. Fry for 4-5 seconds.

Add sliced onions, sliced red bell pepper, sliced yellow bell pepper and bean sprouts and fry for a minute.

Now add the cooked noodles and sauce to the wok and toss well to coat the noodles. The noodles will be watery at this stage but they will soak up the sauce in another 3-4 minutes and also become darker in color.

Transfer the noodles to the serving bowls and top with crushed roasted peanuts, chopped cilantro, and lemon wedges. Serve hot.

This Prawn Pad Thai recipe is full of flavour, easy to make and ready in under 30 minutes.A fantastic National dish from Thailand that&#039;s well worth trying if you&#039;re looking for something new. It typically contains rice noodles, eggs, garlic, chillies, and fresh vegetables stir-fried in a homemade pad thai sauce with crushed peanuts and spring onions. We used prawns, but you can use other proteins such as chicken or tofu. Or a combo of more than one.How to make a pad thai using ingredients found at your local UK supermarket! If there is anything you can&#039;t get from the shop I have included substitutes in the blog post.Gives you the scent, taste and feel of Thailand street food in your own home.

Pad Thai Noodles with Prawns

Rice Noodle

tbsp Sesame Oil

Jumbo King Prawns (Peeled)

Shallot (finely chopped)

Garlic

Coriander (stems for cooking, leaves

Eggs (whisked)

150 g Bean Sprouts

tbsp Fish Sauce

tbsp Soft Brown Sugar

tbsp Rice Wine Vinegar

tbsp Light Soy Sauce

Lime (squeezed)

tbsp Peanuts (crushed)

Spring Onions (finely sliced)

Chilli or Chilli Flakes (to make it spicier)

Soy Sauce

Noodles

Cook noodles to packet instructions; once cooked drain and place in a large bowl with cold water to stop them from cooking and prevent them from sticking together.If using straight to wok noodles there is no need for this step.

Sauce

Place all the pad thai sauce ingredients in a bowl, give a good stir and place to one side.

Vegetables

Prepare all the vegetables before starting to cook. Separate the coriander (cilantro) leaves and stems. The stems are to use during cooking, save the leaves for garnishing.

Prawns

Add ½ of the sesame oil, cook the prawns over medium heat for 2-3 mins on each side, remove and set aside. Add remaining ½ of sesame oil in the wok.

Cook the shallots, garlic, chillies and coriander stems cook for a few minutes over medium-high heat until shallots are golden.

Push the ingredients to the edges of the wok, add the whisked eggs leave them to sit for 2 mins.  Then scramble the eggs and mix in with the ingredients from around the side of the wok.

Tongs

Add the cooked noodles to the wok, using tongs makes it easier to mix the ingredients together.

Heat

Add the pad thai sauce, cooked prawns and bean sprouts. Flip all together with tongs until well combined and heated through.

Toppings

Serve with a combination of your choice of toppings.I like a sprinkle of crushed peanuts, spring onions, extra chilli, a wedge of lime, and extra soy sauce.

Top 4 pad thai noodles recipes from across the web

The most viewed pad thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Pad Thai

Vegan Pad Thai Noodles

Pad Thai Noodles Recipe

Pad Thai Noodles with Prawns

Top 4 pad thai noodles recipes from across the web

The most viewed pad thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pad Thai

Vegan Pad Thai Noodles

Pad Thai Noodles Recipe

Pad Thai Noodles with Prawns

The most viewed pad thai noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine