Easy Pad Thai

This Easy Pad Thai uses simple ingredients but delivers bold and authentic flavors. It is guaranteed to be delicious, tasty and fast.

Course Main Course

Cuisine Asian

Keyword Asian Noodles, Easy Pad Thai

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 510kcal

Author sanna

8 oz large, flat rice noodles (or look for pad Thai noodles) see photo in the post

¼ cup coconut milk
3 tbsp soy sauce
3 tbsp tamarind paste see notes for making tamarind paste from a block of tamarind pulp
3 tbsp fish sauce
3 tbsp brown sugar
1 tbsp hot sauce

Cook your rice noodles according to package directions. Mine says to simmer in lightly boiling water for 4 minutes. Whatever your brand is, make sure to remove the noodles from the hot water once it is done to avoid overcooking. I like to cook it a few minutes shorter, because they are going to cook a bit more in the stir fry.
Make the sauce. In a medium bowl, combine coconut milk, soy sauce, fish sauce, tamarind paste, hot sauce and brown sugar. Whisk together until the mixture turns into a smooth sauce.
Heat oil in a large sauté pan or wok over medium heat. Cook the shrimp just until they start to change color. This will take less than a minute. Remove the shrimp from the pan and set aside.
Add the garlic and onion and cook until softened and aromatic. Add the bell pepper and the red pepper flakes. Cook for 1-2 minutes. With your spatula, push the vegetables to the side and pour the beaten eggs to the the empty space. Cook the eggs until set, then break it apart into bite size pieces.
Add the cooked shrimps, the noodles, bean sprouts and the sauce. Toss everything gently until the sauce is distributed. Add the chives, and toss briefly. Turn off heat,
Serve Pad Thai with a drizzle of lime juice. Top with chopped peanuts.

You can add diced chicken breast. After sautéing the garlic and onion, add your chicken cook until done. Then continue with the recipe.
If you would like tofu, I would cook in first like the shrimp.
Tamarind paste can be hard to find or pricey. You can use tamarind pulp that are compacted into blocks (found mine at Walmart). To make a tamarind paste, measure 4 tbsp. of hot water and 4 tbsp. of the tamarind pulp. Stir them in a bowl until the liquid is all absorbed. Push the mixture through a fine strainer using the back of a spoon. Scrape the paste that comes out of the other side of the strainer. This is your tamarind paste.