Pad Thai is one of those dishes with multiple dimensions of flavor. Chock full of spices, vegetables, noodles, whats not to love? I always order this when I go out for Thai food, but I wanted to switch it up and make it myself. I had all of the ingredients on hand except for the noodles, which I purchased in the Asian section of the grocery store. This dish is very filling and bursting with flavor and texture! It takes a little time to prepare this dish, but I promise it will be time well spent. When those delicious aromas start floating around the neighborhood, you might have a few new friends after you make this dish:-)
Garlic adds delicious flavor and has lots of great health benefits too
Bean Sprouts add lots of crunchy texture
Lime adds a refreshing burst of flavor
Cilantro is the perfect topping for this dish!
A hint of chopped peanuts on top makes this extra special
I love this with Shrimp and Chicken, but you can easily make this a vegetarian dish by omitting the shrimp and chicken or you can substitute with Tofu. Ok, lets make Pad Thai!
- 1 (8 ounce) package dried flat rice noodles
- 3 tablespoons fish sauce
- 1/4 cup fresh lime juice
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- 1 1/2 tablespoons Asian chile pepper sauce, divided
- 1/4 cup chicken stock
- 1/4 cup vegetable oil
- 1 tablespoon chopped garlic
- 8 ounces medium shrimp - peeled and deveined
- 8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
- 2 eggs, beaten
- 2 cups bean sprouts
- 6 green onions, chopped
- 2 tablespoons chopped unsalted dry-roasted peanuts
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into 8 wedges
- 1 additional cup of bean sprouts for topping
- Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
- In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
- Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
- Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
- Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.