Description
This Pad Thai recipe is a flavorful and satisfying dish that combines stir-fried rice noodles with shrimp, chicken, or tofu, along with an assortment of fresh vegetables and a delicious homemade Pad Thai sauce.
Ingredients
Scale
Main Ingredients:
- 8 ounces flat rice 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 sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/2 cup dry roasted peanuts
- 2 limes
- 1/2 cup Fresh cilantro, chopped
Pad Thai Sauce:
- 3 Tablespoons fish sauce
- 1 Tablespoon low-sodium soy sauce
- 5 Tablespoons light brown sugar
- 2 Tablespoons rice vinegar or Tamarind Paste
- 1 Tablespoon Sriracha hot sauce
- 2 Tablespoons creamy peanut butter (optional)
Instructions
- Cook Noodles: Prepare rice noodles according to package instructions, then drain and set aside.
- Prepare Sauce: In a small bowl, mix together fish sauce, soy sauce, brown sugar, rice vinegar or Tamarind Paste, Sriracha, and peanut butter to make the Pad Thai sauce.
- Stir-Fry Ingredients: In a large wok or skillet, heat oil and sauté garlic. Add protein of choice, eggs, bean sprouts, bell pepper, and green onions. Cook until protein is done.
- Combine: Add cooked noodles and Pad Thai sauce to the wok. Toss everything together until well combined.
- Serve: Garnish with peanuts, lime wedges, and cilantro before serving.
Notes
- You can customize this Pad Thai recipe by adding more vegetables like carrots, broccoli, or snow peas.
- Adjust the level of spiciness by adding more or less Sriracha hot sauce to the sauce.
- For a vegetarian version, omit the shrimp or chicken and use tofu as the protein.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 120 mg