Pad Thai
This Pad Thai is a quick, simple, and flavorful stir-fry that takes less than 30 minutes to make. Do yourself a favor and save this one for later.
Noods on noods and stir fry has been my go-to lately for quick and satisfying weeknight dinners. This Thai dish is especially one of my favorites because it’s packed with so many yummy flavors. I made this with the traditional shrimp, chicken, and tofu combo, but the recipe can be tailored to your needs.
Anyways, what I would do to be back in Thailand eating authentic Thai food which the freshest ingredients and soaking in warmer weather, but for now I’ll settle for this!
Pad Thai Recipe
Serves: 3-4
Time to prep: 10 minutes
Time to cook: 10 minutes
Ingredients:
1/4 pound silken tofu, cut into small cubs
2-4 garlic cloves, finely chopped
1/2 pound skinless chicken breast, cut into thin strips
1/2 pound raw shrimp, peeled, deveined, and cut in half lengthwise
1 egg
1/2 lemon, juiced
1/4 pound bean sprouts, cleaned
1 fresh red chili, seeded and finely chopped
4 spring onions, finely chopped
3 cilantro sprigs, leaves picked and torn
lemon wedges to serve
1/4 teaspoon red pepper flakes
2 tablespoons avocado oil (or high heat cooking oil of choice)
6oz dried rice noodles, cooked according to packaged directions
2 tablespoons of fish sauce
2 tablespoons toasted peanuts, crushed
Instructions:
Heat the oil in a wok over medium heat and fry the tofu until golden brown, for about 3-4 minutes. Add the garlic and cook for 30 seconds. Add the chicken and stir-fry for 2 minutes. After add the shrimp and stir well.
Add the egg and stir quickly, breaking the egg apart and cooking for about 30 seconds. Add the cooked or soaked noodles, and stir well.
Add the lemon juice, fish sauce, and red pepper flakes. Add the bean sprouts, chili, and half the spring onions. Keep stir-frying for about 3-4 minutes.
Serve the stir-fry on a platter and garnish with the spring onion, cilantro, and toasted peanuts. Serve with lemon wedges and enjoy!