So I figured that in between all of the candy and desserts everyone will be consuming today, it might not hurt to sneak in at least a few vegetables…maybe? No pressure?
Either way, you’ve got to try this Pad Thai because it’s so good that you won’t even realize that it also just so happens to be healthy.
When Jose and I go out to dinner, we often end up at Asian restaurants. We usually go out as a result of a craving for pho, sushi, or Thai noodle dishes. However, while I love Pad Thai, I’ve come to find that it can be a bit “hit or miss “depending on the restaurant. I’ve had delicious Pad Thai and I’ve also had a bowl of grease and ambiguous brown/red/clear oily sauce. After the last bad experience I declared that I was not ordering it again. Thankfully, I came across this recipe for the easiest Pad Thai, using just a small handful of ingredients and coming together in 30 minutes or less.
Since this recipe does not require a large number of ingredients (not the case for many Asian-inspired dishes) this has become another staple of our weekly dinner meals. And, like many of the recipes that we make regularly, this one is easily customized to what you have in your kitchen as well as your individual tastes. We’ve used quinoa in place of rice noodles when cooking this as a vegetarian dish in order to boost the protein content, and more often than not, add whatever vegetables we currently have, including Brussels sprouts, edamame, and broccoli. Add chicken, beef, shrimp, or tofu (pictured). Any ingredient that you like in stir fries would likely work here. The result may not be the most authentic Pad Thai in the world, but the flavor is still there.
Toppings are customizable as well. The standard ones are, of course, peanuts, cilantro, and lime, with a couple squirts of Sriracha. I also like to add shredded white cabbage to add more texture. I’m all about textures.
So use this recipe as a starting point and make it your own, or be a Pad Thai purist and leave it as is. It is an easy yet delicious dish no matter what you decide to do!
Easy Pad Thai
From Brownies for Dinner
- 8 ounces dried, wide and flat rice noodles
- 2 tablespoons brown sugar
- 2 tablespoons fresh lime juice, plus wedges for serving
- 3 tablespoons soy sauce
- 1 squirt (about 1/8 teaspoon) Sriracha (optional)
- 2 teaspoons coconut oil
- 3 scallions (green onions), white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- 1/2 cup fresh cilantro
- 1/4 cup chopped roasted, salted peanuts
Cook noodles according to package instructions. Drain.
In a small bowl, whisk together brown sugar, lime juice, soy sauce, and Sriracha.
In a large nonstick skillet, heat oil over medium-high heat.
Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with spatula until eggs are almost set (about 30 seconds). Transfer eggs to a plate.
If you are using additional vegetables as we often do, add them to the pan now and cook, stirring often for 3-4 minutes until softened.
Add noodles, scallion greens, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
Serve noodles with lime wedges, topped with cilantro and peanuts, and additional toppings if desired).