This 30 Minute Pad Thai recipe has been tested and is FOOL PROOF. You guys have been asking me for a lot of Thai recipes, and this has been at the top of my list for many reasons. 1: I never really order Pad Thai at restaurants because I don’t love how it’s typically pretty sweet. And 2: Thai food seems pretty intimidating because it requires a few different types of sauces and pastes, but I wanted to let you guys know that it’s actually very simple and these ingredients will last for a long time in your fridge!

Best noodles to use for this:

I tried Annie Chun’s Pad Thai Noodles which are great for a family of 4. My recipe calls for half of the box, which is a good serving size for 2 people. These noodles are cooked in 5 minutes, and they are great in quality! If you can’t find these noodles or want to use something you already have, you can use linguine or fettuccine, however, it will definitely be a different consistency than rice noodles.

Other veggies to add in this:

My recipe calls for red and yellow bell pepper, but feel free to use any colors you have at home. In addition to the veggies I listed, you can always add mushrooms, broccoli, or even squash if it’s in season. If you can find bean sprouts, those would go so well to make this even more authentic. If you don’t eat eggs, feel free to omit!

Sauces Ingredients:

Like many other people, I was a little intimidated to buy ingredients for Asian recipes because it seems like you only need a tbsp or two of each bottle. The best part about buying rice wine vinegar or soy sauce is that they last for a LONG time. You will definitely make use out of them if you are a fan of Asian food! For example, you could use them in my Korean Kimchi Tofu Sliders, Vegetable Lo Mein, and Crispy Orange Tofu!

If you make this recipe, please be sure to tag @chocolateandcheeseplease in any Instagram stories! I would also love it if you could comment below and rate this recipe with your honest thoughts! If you haven’t seen me on Instagram yet, be sure to follow me and like the photo! 

30 Minute Pad Thai

Megha Patel

 

prep time:15 minutes mins

cook time:15 minutes mins

total time:30 minutes mins

servings:2 people

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Ingredients

Sauce

• 2 tbsp light brown sugar
• 1.5 tbsp sriracha
• 1.5 tbsp chili garlic sauce
• 1.5 tbsp rice wine vinegar
• 1.5 tbsp low sodium soy sauce
• 3 tsp peanut butter
• 1.5 tbsp lime juice
• 1 tsp ginger (grated)
• 4 cloves garlic (grated)

Veggies

• 1 tbsp sesame oil
• 1/2 red bell pepper (sliced)
• 1/2 yellow bell pepper (sliced)
• 1 carrot (cut into small thin strips )
• 4 thai chili peppers (finely chopped)

Other

• 4 oz pad thai noodles
• 1 tbsp sesame oil
• 1 egg
• 1/4 cup peanuts (crushed)
• 2 green onions (finely chopped)

Instructions

 

• Take your pad thai noodles and cook them per package instructions. Once they are cooked, rinse them in cold water, toss them with your sesame oil, and put to the side.
• While noodles are cooking, mix together all of your sauce ingredients.
• In a pan or wok, add oil and let it warm up on medium heat. Once hot, add in all of your veggies.
• When veggies are close to being cooked, crack your egg directly into the pan and scramble.
• When the egg is cooked, add in your noodles, followed immediately by the sauce.
• Mix everything together until all noodles are well coated by the sauce and veggies.
• Once that's done, plate it and garnish with green onions, peanuts, and cilantro if desired.