Make our Perfect Pad Thai recipe to get your noodle fix!
What is Pad Thai?
So exactly what is Pad Thai? In case you’re new to this one, I think it’s safe to say that it is probably the most famous Thai noodle dish. It’s made with rice noodles, some type of protein (chicken, shrimp, beef, pork, tofu, etc.), a few light veggies and eggs. Then everything is tossed together in a yummy Pad Thai sauce, made with an irresistible blend of sweet, savory, tangy, and spicy (if you’d like) fresh ingredients. And finally, sprinkled with the juice of fresh lime and lots and lots of crushed peanuts.
It is delicious.
What ingredients do I need?
This recipe is extremely simplified. It’s a quick and easy alternative to takeout that any beginner cook can accomplish, but it’s important to note that we skipped some traditional ingredients like dried shrimp, tamarind, pressed tofu, and bean sprouts. Absolutely necessary for our recipe: fish sauce. It’s easy to find at nearly every grocery store, and it adds an unbeatable punch of umami goodness. We vary the recipe and use our kaedama fresh ramen egg noodles for a little more bite and flavor.
Makes 2 servings.
Ingredients: Pad Thai Recipe
2 Packs Kaedama noodles 
- 3 Tablespoons oil
- 3 cloves garlic, minced
- 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
- 2 eggs
- 1 cup fresh bean sprout
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/2 cup dry roasted peanut
- 2 limes
- 1/2 cup fresh cilantro, chopped
For the Pad Thai sauce:
- 3 Tablespoons fish sauce
- 1 Tablespoon low-sodium soy sauce
- 5 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar
- 1 Tablespoon Sriracha hot sauce, or more, to taste
- 2 Tablespoons creamy peanut butter, optional
Instructions
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Cook noodles according to package instructions, just until tender. Rinse under cold water.
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Mix the sauce ingredients together. Set aside.
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Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
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Add the shrimp, chicken or tofu, garlic, and bell pepper. Cook the shrimp 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.
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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.
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Add noodles, sauce, bean sprouts, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
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Top with green onions, extra peanuts, cilantro, and lime wedges. Serve immediately!
modified from our friends @tastebetterfromscratch
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