Easy Pad Thai
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You’ll love this easy Pad Thai recipe that comes together in about 30 minutes. Forget takeout and make this delicious recipe at home.
If I remember right, the first time I ate Thai food was when I graduated from Grad School. I fell in love with the food..especially Pad Thai and Thai Iced Tea. It was much later that I started appreciating the curries. I did not have a very clear idea on how to make this so I looked up the internet and found a few recipes but I liked this one from Martha Stewart’s website the best since it was easy to follow.
As far as how it turned out, and now this may sound crazy, but one bite and I knew this was a little different(less sweet), but it just felt healthier and wholesome..hard to describe it..but you will have to take my word for it. Next time around, I might add a little tamarind and see how that pans out. So here I am presenting my first-ever Thai recipe for Pad Thai!
Pad Thai
Ingredients
- 8 ounces dried wide flat rice noodles
- 4 tablespoon fresh lime juice
- 3 tablespoons fish sauce or Soy sauce
- 1 tablespoon chili sauce Sriracha
- 1 tablespoon packed dark-brown sugar
- ½ teaspoon + 4 teaspoons vegetable oil
- 2 large eggs
- 8 ounces firm tofu
- 2 garlic cloves crushed
- 4 scallions chopped with white and green parts separated
- 2 tablespoons roasted unsalted peanuts chopped
- ¼ cup fresh cilantro leaves
- Salt to taste
Instructions
- Cook noodles according to package instructions; drain.
- Drain the tofu, pat it dry and cut into small pieces (see pic)
- In a small bowl, whisk together lime juice, fish sauce, chili sauce, and brown sugar. Set aside
- Add 1/2 teaspoon oil to a non-stick pan on medium heat. Add eggs and salt to the pan and immediately start to scramble them into tiny pieces. Transfer the eggs to a bowl.
- Add 4 teaspoons oil to the same pan and heat. Add tofu and cook till they turn golden brown on one side.
- Flip them on the other side and cook till they are golden brown on both sides (approximately will take 5 minutes each side).
- Transfer the tofu to a plate covered with a napkin to absorb any excess oil.
- Add garlic and scallion whites to the pan and cook till they soften in 3-4 minutes.
- Add lime-juice mixture, salt and mix well.
- Add the noodles and blend them in coating the noodles with the mixture.
- Gently mix in eggs and tofu. Take off heat.
- Top with peanuts, cilantro, and scallion greens and serve with lime wedges.
Disclaimer: Approximate nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
