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Easy Pad Thai
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
- 8 oz Flat Noodles (found in the International section in the grocery store)
- 2 tbsp Olive Oil
- 3 tsp Garlic, minced
- 1 lb Chicken, Shrimp or Tofu cut into thin small pieces
- 1 Bell Pepper, sliced
- 2 Eggs
- 1 cup Bean Sprouts (fresh or canned)
- 1/2 cup Peanuts, chopped
- 3 Green Onions, chopped
- 2 Limes
- 1/2 cup Fresh Cilantro, chopped
Pad Thai Sauce
- 5 tbsp Brown Sugar
- 3 tbsp Worcestershire Sauce or Fish Sauce
- 2 tbsp Apple Cider Vinegar or Rice Vinegar
- 2 tbsp Creamy Peanut Butter
- 1 tbsp Soy Sauce or Coconut Aminos
- 1 tbsp Hot Sauce or Sriracha
Cooking Things:
- Cutting Board
- Medium Saucepan
- Large Skillet
Instructions
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Cook noodles according to package instructions. Rinse under cold water.
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Mix ALL the sauce ingredients together. Set aside.
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Heat oil in a large skillet over medium-high heat, cook protein, garlic and bell pepper. (Chicken: roughly 5 minutes. Shrimp: 1-2 minutes on each side)
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Clear a side of the pan and add the eggs. Scramble, breaking them into small pieces as they cook.
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Add bean sprouts, noodles, sauce, and peanuts to the pan. Toss everything to combine.
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Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!