pad thai sauce

This amazing Pad Thai recipe is easy, approachable and can be made in under 30 minutes, fresh ingredients and a delicious homemade pad thai sauce.

Pad Thai

rice noodles

Tablespoons oil

garlic (, minced)

eggs

bean sprouts

red bell pepper (, thinly sliced)

green onions (, chopped)

peanuts

limes

Fresh cilantro (, chopped)

Tablespoons fish sauce

Tablespoon low-sodium soy sauce

Tablespoons light brown sugar

Tablespoons rice vinegar (* see note)

Tablespoon Sriracha hot sauce (,

peanut butter (, optional)

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

Mix the sauce ingredients together. Set aside.

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 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!

https://content.jwplatform.com/videos/f0VK3vXr.mp4

This amazing Pad Thai recipe is easy and approachable and can be made in under 30 minutes. It starts with fresh ingredients including rice noodles, chicken, shrimp, tofu, cilantro, bean sprouts, peanuts and scrambled eggs tossed in a delicious homemade pad thai sauce that is so good it tastes like it came from your favorite Thai restaurant.

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

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce - adaptable to any veggies you have on hand! So easy and delicious!

Rainbow Vegetarian Pad Thai with Peanuts and Basil

brown rice noodles

zucchini

red pepper

yellow onion

carrots

egg, beaten

peanuts, chopped

herbs

brown sugar (or sub another sweetener)

broth

white vinegar

soy sauce

chili paste (sambal oelek)

Place the uncooked noodles in a bowl of cold water to soak. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they&#8217;re big enough).

Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they're big enough).

Rainbow Vegetarian Pad Thai Step 2

Rainbow Vegetarian Pad Thai Step 3

Heat a tablespoon of oil over medium high heat. Add the veggies &#8211; stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them &#8211; they&#8217;ll get soggy and heavy. Transfer to a dish and set aside.

Heat a tablespoon of oil over medium high heat. Add the veggies - stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them - they'll get soggy and heavy. Transfer to a dish and set aside.

Rainbow Vegetarian Pad Thai Step 4

Add another tablespoon of oil to the pan. Drain the noodles &#8211; they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg &#8211; pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Add another tablespoon of oil to the pan. Drain the noodles - they should be softened by now. Add the noodles to the hot pan and stir fry for a minute, using tongs to toss. Add the sauce and stir fry for another minute or two, until the sauce is starting to thicken and stick to the noodles. Push the noodles aside to make a little room for the egg - pour the beaten egg into the pan and let it sit for 30 seconds or so. Toss everything around with the tongs. The egg mixture will stick to the noodles and everything will start getting sticky.

Rainbow Vegetarian Pad Thai Step 5

Add in the vegetables, toss together, and remove from heat. Stir in the peanuts and herbs and serve immediately.

Rainbow Vegetarian Pad Thai Step 6

Oh Lindsay I LOVE your easy, healthy meals and this is no exception!  This looks amazing, and I love all those crushed up peanuts they add such a fantastic texture!

Hi! I just tried this but made a couple tweaks, just because I didn't have all the ingredients. I was looking for a good base recipe and this is it! Thanks! :) (My tweaks were really just using a bit of peanut butter to make the sauce creamy and have more body--since I didn't have fish sauce, using spinach instead of zucchini, omitting the egg, and using sriracha! Oh, and squeezing a little lime juice into the sauce, too!)

On the topic of vegan fish sauce,  I found this recipe a while ago and pinned it for reference (I'm not vegan, but one never knows when it'll come in handy): https://food52.com/blog/15368-a-fish-sauce-with-all-of-the-flavor-none-of-the-fish

Mmmm... That looks so good.  Some people might not know, but even a small pot of Pad Thai is so filling it could feed a whole family and then some.  Great food and great post.
http://askmelissaanything.blogspot.com/

Woah this recipe was SO SALTY! I couldn't eat more than two bites and had to throw it out. I might try it again though with half as much fish sauce and soy sauce.

Yes, yes, and yesssss. What I wouldn't give to face-plant in a big ol' bowl of that right about now! This looks DELISH and SO impressed that you made it to the kitchen and whipped this up despite the craziness. High fives.

I needed this recipe! I am a pad thai addict! I am gonna add some shrimp and a little hot sauce! YUM!

Hey Lindsay,

This looks deliciously colourful! Will be running out to get a spiralizer so I can try this recipe out at home :-)

https://content.jwplatform.com/videos/z5Fq6m1e.mp4

Rainbow Vegetarian Pad Thai with a simple five ingredient Pad Thai sauce – adaptable to any veggies you have on hand!

Rainbow Vegetarian Pad Thai

red bell pepper

onions

If there's anything better than a big bowl of pad Thai, we don't want to know about it.

Chicken and prawn pad Thai

dried rice stick noodles, broken in half

tbs sunflower oil

chicken thigh fillets,

green prawns, peeled, deveined

egg, lightly beaten

garlic chives (substitute chives), cut into 3cm pieces

roasted peanuts and lime wedges,

sunflower oil

garlic cloves, crushed

red chillies, thinly sliced

tbs finely grated palm sugar or brown sugar

tamarind puree (from Asian food shops and selected supermarkets)

tbs fish sauce

tsp light soy sauce

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This amazing Pad Thai recipe is easy and can be made in under 30 minutes, with fresh ingredients and a delicious homemade pad thai sauce.

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)

Lime

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 7 pad thai sauce recipes from across the web

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Top 7 pad thai sauce recipes from across the web

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

Top Tags

Pad Thai

Easy Pad Thai

Rainbow Vegetarian Pad Thai with Pe...

Pad Thai

Chicken and prawn pad Thai

Pad Thai

Pad Thai Noodles with Prawns

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