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    Pad Thai - Tastes Better From Scratch

    Uploaded by

    hhhhappyharryhardon
    The absolute best pad thai recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pad Thai - Tastes Better From Scratch

    Uploaded by

    hhhhappyharryhardon
    1 views2 pages
    The absolute best pad thai recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

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    The absolute best pad thai recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    1 views2 pages

    Pad Thai - Tastes Better From Scratch

    Uploaded by

    hhhhappyharryhardon
    The absolute best pad thai recipe

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    11/25/2020 Pad Thai - Tastes Better From Scratch

    Pad Thai
    This amazing Pad Thai recipe is easy, approachable and can be made in
    under 30 minutes, fresh ingredients and a delicious homemade pad thai
    sauce.

    Prep Time Cook Time Total Time


    15 mins 15 mins 30 mins

    4.93 from 585 votes


    Course: Main Course Cuisine: Thai Servings: 4 Calories: 596kcal
    Author: Lauren Allen

    Ingredients
    8 ounces flat rice noodles
    3 Tablespoons oil
    3 cloves garlic , minced
    8 ounces uncooked shrimp, chicken, or extra-firm tofu , cut into small pieces
    2 eggs
    1 cup fresh bean sprouts
    1 red bell pepper , thinly sliced
    3 green onions , chopped
    1/2 cup dry roasted peanuts
    2 limes
    1/2 cup Fresh cilantro , chopped

    For the Pad Thai sauce:


    3 Tablespoons fish sauce
    1 Tablespoon low-sodium soy sauce
    5 Tablespoons light brown sugar
    2 Tablespoons rice vinegar * see note
    1 Tablespoon Sriracha hot sauce , or more, to taste
    2 Tablespoons creamy peanut butter , optional

    Instructions
    1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
    2. Mix the sauce ingredients together. Set aside.
    3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
    4. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-
    2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about
    3-4 minutes, flipping only once.
    5. Push everything to the side of the pan. Add a little more oil and add the beaten eggs.
    Scramble the eggs, breaking them into small pieces with a spatula as they cook.
    6. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for
    topping at the end). Toss everything to combine.

    https://tastesbetterfromscratch.com/pad-thai/ 1/2
    11/25/2020 Pad Thai - Tastes Better From Scratch

    7. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

    Notes
    To use tamarind paste in the sauce, substitute 2 Tablespoons in place of the vinegar.

    Nutrition
    Calories: 596kcal | Carbohydrates: 75g | Protein: 23g | Fat: 23g | Saturated Fat: 2g | Cholesterol:
    224mg | Sodium: 1991mg | Potassium: 454mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1290IU | Vitamin C:
    58.8mg | Calcium: 158mg | Iron: 3.4mg

    https://tastesbetterfromscratch.com/pad-thai/

    https://tastesbetterfromscratch.com/pad-thai/ 2/2

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