This pad Thai recipe is easy to make, ready in only 30 minutes, and tastes better than any takeout version! Simply combine some fresh veggies, eggs, and noodles with a delicious homemade pad Thai sauce for a truly authentic dish! It's sweet, tangy, and so tasty that you won't even miss the restaurant!
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Instructions
Cook your rice noodles according to the packaged instructions, only until they are just tender. Then, rinse them under cold water.
In a medium-sized mixing bowl, whisk together your sauce ingredients (fish sauce, soy sauce, light brown sugar, rice vinegar, sriracha, and the optional peanut butter) and set it aside.
Pour 1½ tablespoons of extra virgin olive oil into either a large saucepan or a wok and place it over medium-high heat.
Add the diced chicken and cook for 3-4 minutes, flipping once halfway through. Add the minced garlic in the last minute of cooking the chicken.
Push the cooked chicken and garlic to the edges of the pan and add a tad more olive oil to the center. Pour the beaten eggs into the center of the pan and scramble them, breaking the eggs up into smaller pieces as they cook.
Add the cooked noodles, sauce mixture, bean sprouts, and peanuts to the pan and toss until everything is well combined.
Garnish with the chopped green onions, some lime wedges, and chopped cilantro, and serve immediately.
Notes
Instead of chicken, you could also try this recipe with shrimp or extra firm tofu!
Rice vinegar will work just fine in this recipe, but if you can find tamarind paste it will give it more of an authentic flavor!
You can add a scoop of creamy peanut butter to your pad Thai sauce to add some richness and extra flavor!
To store: Keep any leftover pad Thai stored in the refrigerator in a sealed container for up to 3 days.
To reheat: You can reheat your leftovers either in the microwave or on the stovetop.