Pad Thai might seem like one of those dishes that you can only get in restaurants. However, it is surprisingly quick and easy to make at home. The key is to have all of the ingredients prepped and ready to go, since the actual cooking time for this recipe is just a matter of a few minutes.
8 ounces flat rice noodles (I like linguine or fettuccine width)
2-3 Tablespoons canola or vegetable oil
3 cloves garlic, peeled & minced
12 ounces uncooked shrimp, peeled & deveined
4 ounces extra-firm tofu, diced
2 eggs, beaten
1 cup fresh bean sprouts
2 jalapeno peppers, stemmed, seeded & thinly sliced
3 green onions, chopped
1/2 cup dry roasted peanuts, crushed
For Pad Thai sauce:
3 Tablespoons fish sauce
1 Tablespoon low-sodium soy sauce
5 Tablespoons light brown sugar
2 Tablespoons rice vinegar
1 Tablespoon Sriracha hot sauce
2 Tablespoons creamy peanut butter optional
1. Cook the rice noodles according to package instructions, just until al dente. Rinse under cold water and set aside.
2. Whisk the sauce ingredients together in a bowl and set aside.
3. Heat 1½ tablespoons of the oil in a large saucepan or wok over medium-high heat.
4. Add the shrimp, tofu, garlic and jalapeno pepper to the pan or wok. The shrimp will cook quickly, about 1-2 minutes, or until just pink.
5. Push the shrimp and other ingredients to one side of the pan. Add a little more oil and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
6. Add the cooked noodles, Pad Thai sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine well.
7. Garnish with green onions and extra peanuts. Serve immediately.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.