My love for Thai food is a result of my mother’s cooking and meals at local favorites like Dee Benson’s My Thai. Dee demonstrated to us how to prepare the best fresh spring rolls. To utilize ingredients I could readily find and recreate the flavor I enjoy, I created this recipe. In less than 30 minutes, you can prepare this quick and easy Pad Thai lunch. At the end of the article, you will find the ingredients and the procedure for making Pad Thai Lunch.
Why I love this recipe:
- Thirty minutes: From beginning to end, ideal for a hectic weekday!
- Simple steps are all it takes to combine everything in one pan.
- Intensely flavored: This dish truly shines thanks to the homemade pad thai sauce and fresh veggies!
What is Pad Thai?
Rice noodles, seafood, chicken, tofu, peanuts, beaten eggs, and bean sprouts are all combined in a stir-fry meal called pad Thai. The ingredients are wok sautéed with a tasty Pad Thai sauce added. It is a typical street cuisine in Thailand and one of the most sought-after dishes at Thai restaurants nationwide.
Remove the egg and use additional soy sauce in place of the fish sauce to make vegan or vegetarian pad Thai.
Ingredients:
- Flat rice noodles weighing 8 ounces
- Oil, three tablespoons
- Three minced garlic cloves
- 8 ounces of tiny, diced, raw shrimp, poultry, or extra-firm tofu
- Two eggs
- fresh bean sprouts, 1 cup
- thinly sliced red bell pepper, one
- Three chopped green onions
- Dry-roasted peanuts in a cup
- Two limes
- 1/2 cup chopped fresh cilantro
For the Pad Thai sauce:
- Three teaspoons of fish sauce
- Low-sodium soy sauce, one tablespoon
- Light brown sugar, five tablespoons.
- One teaspoon of Sriracha spicy sauce
- Two tablespoons of rice vinegar or tamarind paste
- Creamy peanut butter, two tablespoons
Instructions
- Noodles should be cooked as directed on the package, only until soft. Rinse with icy water.
- Combine the sauce’s components in a bowl to make the sauce. Place aside.
- Heat 112 tablespoons of oil to medium-high heat in a large pot or wok. Add bell pepper, garlic, chicken, or tofu. On each side, the shrimp will be cooked till pink in just a few seconds. If using chicken, heat for 3 to 4 minutes, turning only once, until just cooked through.
- Everything should be pushed off the pan’s edge. Add a bit of additional oil after beating the eggs. The eggs should be scrambled, breaking them up as they cook with a spatula.
- To the pan, add the noodles, sauce, bean sprouts, and peanuts (reserving some peanuts for topping at the end). Combine everything by tossing.
- Add lime wedges, additional peanuts, cilantro, and green onions to the top for garnish. Serve right away!
- Reheat leftovers if necessary and consume within two to three days.
Enjoy!