Easy Pad Thai
For our series on make-at-home restaurant meals, Pad Thai is a takeout favorite that the whole family can enjoy!
Servings Prep Time
4 15mins
Cook Time
Servings Prep Time
4 15mins
Cook Time
  • 8ounces Rice Noodles(225g)
  • 2tablespoons oil(vegetable or peanut)
  • 4tablespoons soy sauce(or Tamari)
  • 1teaspoon crushed red pepper(to taste)
  • 4-6cloves garlic, minced
  • 1cup diced tofu or chicken
  • 1cup bean sprouts
  • 2 green onions, sliced
  • 3tablespoons roasted, chopped peanuts
  • 3-4sprigs cilantro, chopped
  • 1 lime, cut into wedges
  • 2 eggs, lightly scrambled
  • 3-4tablespoons brown sugar
  • 4 tablespoons fish sauce
  • 3tablespoons fresh lime juice
  • 1/4cup water
  1. First: Prepare the sauce by placing sauce ingredients in a saucepan and bring to a low boil. Reduce heat, and simmer for 2-3 minutes or until sauce has thickened slightly. Remove from heat and set aside.
  2. Soak and drain the noodles according to package instructions. If the package doesn’t have instructions, soak the noodles in warm water for about 15 minutes or till they become pliable. Don’t soak until the noodle is soft enough to eat, or it will turn into mush in the wok. Just soak until it’s pliable and almost edible, like very al dente pasta. Then drain.
  3. Heat the oil in a large wok. Add the crushed red pepper. As soon as they sizzle, add the garlic, then the tofu or chicken. Cook until crispy.
  4. Push the meat to the side, add the egg and cook, breaking it up. Add the noodles, and then a ladle (about ¼ cup) of warm sauce. Stir rigorously, keep everything moving in the wok, and cook the noodle until soft. Remember to break up the noodle and don’t let it lump together.
  5. If the sauce evaporates too quickly and your noodle isn’t quite ready, sprinkle a bit of water and keep stirring, till everything is well combine and the noodles are cooked, but still a little chewy, and not mushy.
  6. Turn off heat, and add the bean sprouts, and green onions and mix well.
  7. Garnish with cilantro and peanuts. Serve with lime wedges on the side.