Easiest Pad Thai
This Easiest Pad Thai is SO EASY! A vibrant, flavorful dish with tender chicken or tofu, fresh veggies, and a tangy sauce perfect for quick weeknight dinners.
Equipment
- Large Skillet or Wok
- Cooking utensils
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 8 oz flat rice noodles
- 1 tablespoon olive oil
- 3 cloves garlic finely minced
- 8 oz chicken breasts cut into bite-sized pieces (or extra firm tofu cut into small cubes)
- 2 large eggs beaten
- 1 cup bean sprouts
- 1 red bell pepper thinly sliced
- 3 green onions chopped
- ½ cup crushed peanuts
- 2 limes cut into wedges
- ½ cup chopped fresh cilantro
- 3 tablespoons fish sauce
- 2 tablespoons light soy sauce
- ¼ cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha sauce or more to taste
- 2 tablespoons creamy peanut butter optional
Instructions
- Begin by bringing a large pot of water to a boil. Add the flat rice noodles and cook according to the package instructions, usually around 5-7 minutes, until tender but still firm. Drain and rinse under cold water. Set aside.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium heat. Add the finely minced garlic and sauté for about 30 seconds until fragrant. Then add the bite-sized chicken pieces (or tofu) and cook until browned and fully cooked through, about 5-7 minutes.
- Push the chicken to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the chicken.
- Add the cooked noodles to the skillet along with the bean sprouts, sliced red bell pepper, and chopped green onions. Toss everything together until well mixed.
- In a small bowl, whisk together fish sauce, light soy sauce, brown sugar, rice vinegar, and sriracha sauce. Pour the sauce over the noodle mixture in the skillet. Toss until noodles are well coated.
- Once heated through, remove from heat. Serve hot garnished with crushed peanuts, fresh cilantro, and lime wedges for squeezing over the top. Enjoy!
Notes
- Use gluten-free soy sauce or tamari for a gluten-free version.
- Substitute peanuts with sunflower seeds to avoid nut allergies.
- Try shrimp or extra vegetables for variations.
- Store leftovers in an airtight container in the fridge up to 3 days or freeze for longer storage.
- Adjust sriracha amount to control spiciness.