Pad Thai

4 servings


30 minutes

total time


8 ounces flat rice noodles (half of 14oz box)

3 Tablespoons oil

3 cloves garlic (minced)

8 ounces uncooked shrimp, chicken, or extra-firm tofu (cut into small pieces)

2 eggs

1 cup fresh bean sprouts (1 bag)

1 red bell pepper (thinly sliced)

3 green onions (for garnish, chopped)

1/2 cup dry roasted peanuts

1 lime (for garnish)

1/2 cup fresh cilantro (for garnish, chopped)

For sauce

3 Tablespoons fish sauce

1 Tablespoon low-sodium soy sauce

5 Tablespoons light brown sugar

2 Tablespoons rice vinegar (or Tamarind Paste*)

1 Tablespoon Sriracha hot sauce (or more, to taste)

3 Tablespoons creamy peanut butter* (2T for sauce, 1T for final mix)

1 teaspoon salt


Heat wok to level 7.

Cook noodles according to package instructions, just until tender. Rinse under cold water.

Make sauce by combining sauce ingredients in a bowl. Set aside.

Stir Fry: Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.

Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.

Add noodles, sauce, bean sprouts, 1T peanut butter, and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.

Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Store leftovers in the fridge and enjoy within 2-3 days.


Normal noodles: let sit in warm water for ~15 min or until tender

XL noodles: use hot off the boil water and soak them for 15 mins, then drain and rinse under cold water. These are gonna be partially cooked by this point, and are ready to go into the pan.


Serving Size



627 kcal

Total Fat

27 g

Saturated Fat

4 g

Unsaturated Fat

21 g

Trans Fat

0.1 g


153 mg


1867 mg

Total Carbohydrate

77 g

Dietary Fiber

5 g

Total Sugars

20 g


22 g

4 servings


30 minutes

total time
Start Cooking