Description
Indulge in the vibrant flavors of homemade Pad Thai, a delicious and customizable noodle stir-fry that can be ready in just 30 minutes. This recipe celebrates the perfect balance of tender rice noodles, protein options like chicken, shrimp, or tofu, and a medley of fresh vegetables, all coated in a zesty homemade sauce. Whether you’re cooking for a busy weeknight dinner or a casual gathering with friends, this dish is sure to impress. Plus, it’s an excellent source of nutrients with its wholesome ingredients. Get ready to savor every bite!
Ingredients
Scale
- 8 ounces flat rice noodles
- 3 tablespoons oil
- 3 cloves garlic, minced
- 8 ounces chicken, shrimp, 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
- 2 limes, juiced
- 1/2 cup dry roasted peanuts
- 1/2 cup fresh cilantro, chopped
- 3 tablespoons reduced sodium soy sauce
- 5 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha hot sauce
- 2 tablespoons creamy peanut butter, optional
Instructions
- Cook the rice noodles according to package instructions. Rinse under cold water and set aside.
- In a bowl, mix together the sauce ingredients.
- Heat oil in a wok or large saucepan over medium-high heat. Stir-fry garlic and your choice of protein (chicken, shrimp, or tofu) until cooked through.
- Push the ingredients to one side; scramble eggs on the other side until cooked.
- Add cooked noodles, sauce mixture, bean sprouts, and peanuts (if using). Toss well to combine.
- Serve topped with chopped green onions, additional peanuts, cilantro, and lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 450
- Sugar: 10g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg