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Easy Pad Thai

Easy Pad Thai

Rice noodles stir fried with shrimp or chicken, egg, garlic, bean sprouts and green onions in a tangy tamarind sauce, topped with peanuts and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 480
Ingredients Method Notes

Ingredients
  

Sauce
  • 3 tbsp tamarind concentrate
  • 3 tbsp fish sauce
  • 3 tbsp brown sugar or palm sugar
  • 1 tbsp soy sauce optional
  • 1 tsp sriracha optional
Noodles
  • 8 oz flat rice noodles medium width
  • 2 tbsp peanut or vegetable oil divided
  • 12 oz shrimp or chicken peeled shrimp or thinly sliced chicken
  • 3 cloves garlic minced
  • 1 shallot thinly sliced
  • 2 eggs
  • 1 1/2 cups bean sprouts
  • 4 green onions cut into 2 inch pieces
For serving
  • 1/3 cup roasted peanuts chopped
  • lime wedges, cilantro and chili flakes

Method
 

  1. Soak the noodles in hot tap water 8 to 10 minutes until pliable. Drain.
  2. Whisk the sauce ingredients together.
  3. Cook the shrimp or chicken in oil until done. Remove.
  4. Saute the garlic and shallot 30 seconds, then scramble the eggs.
  5. Add the noodles and sauce and toss 2 to 3 minutes until tender, adding a splash of water if needed.
  6. Return the protein with the bean sprouts and green onions, toss 1 minute and serve with peanuts, lime and chili.

Notes

Cook in two batches in a home wok for best results.