Recipe: Pad Thai
Updated: Aug 26
I love Thai Food! And it goes great with a nice, acidic white wine. Pad Thai is the most popular that dish in America. Some of the ingredients are a little trickier to track down, but the recipe is pretty easy, and you can customize it with chicken, shrimp or tofu!
8 oz rice noodles (the flat ones are most traditional)
3 tbsp your favorite oil
3 tsp minced garlic
8 oz of uncooked meat (shrimp, chicken, or tofu), cut into small pieces
1 cup bean sprouts
1 red bell pepper , thinly sliced
3 green onions , chopped
1/2 cup roasted peanuts
1/2 cup cilantro , chopped
3 tbsp fish sauce
1 tbsp soy sauce
5 tbsp brown sugar
2 tbsp rice vinegar
Your favorite hot sauce (I recommend Sriracha) - to taste
2 tbsp creamy peanut butter , optional
Cook noodles according to package instructions. Make sure not to over cook them! They will start to break down. Rinse under cold water.
Mix the fish sauce, soy sauce, brown sugar, rice vinegar and peanut butter together in a mixing bowl. Add your favorite hot sauce to taste. Set aside.
Cut your protein (shrimp, chicken, or tofu) into tiny bite sized pieces.
Dice your bell pepper. Some people like long skinny strips of pepper, while others like bite sized pieces. Either works for this recipe.
Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
Add the protein, garlic and bell pepper. (Shrimp will cook the fastest, in just 1-2 minutes on each side. Don't over cook it, but stop when it is just turning pink. Chicken will cook longer, probably 3-4 minutes, depending on the sizes.)
Once your protein is cooked, set it aside in a bowl.
In a small bowl, crack and whisk the two eggs.
Add a little more oil to the same pan, and add the beaten eggs.
Scramble the eggs, breaking them into bite sized pieces with a spatula as they cook.
Once the eggs are cooked, add the noodles, sauce, bean sprouts and peanuts to the pan.
Toss everything to combine.
Garnish with green onions, cilantro and lime wedges.