Pad Thai

This was good, but it needed something was kinda bland. Plan on adding fish sauce or soy sauce

Pad Thai

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  • Prep Time


  • Total Time


  • Servings




  • ½-16 oz box (8 oz) Rice Noodles

  • 4

    tablespoons oil, divided

  • 1

    egg, beaten

  • Optional: ½ lb chopped chicken, pork or raw shrimp, deveined

  • 4

    scallions, chopped

  • ½

    cup coarsely chopped peanuts

  • 1-3.25 oz box Pad Thai Sauce

  • 2

    cups bean sprouts

  • Garnish: chopped cilantro and lime wedges


DIRECTIONS Soak Rice Noodles according to directions for stir-fry on box. In a wok or large skillet, heat 2 tablespoons of the oil. Add egg and scramble lightly, about 20 seconds. (May add optional chicken, pork or shrimp, stir-fry until cooked through.) Add remaining oil and drained noodles. Stir-fry 4-7 minutes or until noodles are firm but tender. Add scallions, peanuts and Pad Thai Sauce. Stir-fry 1 minute or until combined. Stir in bean sprouts. Serve hot, garnished with cilantro and lime wedges.


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