Need a go-to recipe for Pad Thai? Grab a fork, your favorite hot sauce and a cold beverage. It’s about to get hot ‘n here.
How many times have you ordered your favorite dish at a restaurant and it turns out to be… ehh?
I mean, it’s still edible but that pizzaz you’re craving seems to be missing (which is why you went out in the first place). Does this conundrum sound all too familiar? Fear not, friends, because I have the answer. I swear! Go ahead and save a few bucks by making this delicious Pad Thai at home. Or better yet, splurge on something nice with the extra money you saved by not going out. I promise, I won’t tell anyone.
Now, I’ll be the first to admit that this recipe is not a traditional version of Pad Thai… and I’m ok with that.
I’ve included a base recipe here (for those of you who like to keep things simple) and recommended upgrades for folks who like to live on the wild side (which I highly encourage, it’s fun on this side).
So what exactly gives this Pad Thai that extra oomph you’re looking for?
A heaping mound of them will be sufficient. HEAPING. Just when you think you’ve added the perfect amount, go ahead and toss on a handful more. Trust me on this one. There’s something magical that happens when you combine all these components together on one plate. Oh, and that lime wedge garnish? Mandatory.
Do yourself a favor and schedule this recipe in your home-cookin’ calendar for next Tuesday night.
Heck, write it in pen… because it’s seriously that grand. Double the portion and serve it at your next dinner party… just don’t be jealous when it steals the spotlight. I often use my crockpot chicken in this recipe, it’s super easy to make and tastes phenomenal.
KITCHEN ITEMS I USED IN THIS POST:
- 1 (8oz) box of Pad Thai Noodles
- 2 Eggs
- ¾ cup Peanuts, roughly chopped
- ½ cup Cilantro, chopped
- ½ cup Basil, torn
- ¼ cup Scallions, thinly sliced
- Peanut or Avocado Oil, as needed for cooking
- Lime Wedges, for garnish
- Fresh Jalapeno slices, optional garnish
- Sriracha, optional garnish
- Firm Tofu, cut into small cubes
- Shredded Chicken (crockpot chicken link above)
- Red Bell Pepper, thinly sliced or spiralized
- Broccoli, cut into small trees
- Carrots, shaved into strips
- Yellow Onion, thinly sliced or spiralized
- 3 Tbsp. Fish Sauce
- 2 Tbsp. Lime Juice
- 1 Tbsp. Dark Brown Sugar
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Chili Sauce
- 2 Garlic Cloves, minced
- Soak noodles according to packaged directions and set aside.
- If adding recommended vegetables, prep them next.
- In a medium size bowl, whisk together all sauce ingredients.
- In a large wok over medium heat, add a dab of olive oil and desired vegetables (+ optional chicken and tofu); stir fry for 2-3 minutes. Note: these items will continue cooking once the noodles are added, so do not overcook them during this step.
- Drain noodles and add to wok (+ more oil, if needed). Stir Fry for 1 minute and then pour sauce over all ingredients.
- Cook all ingredients with sauce for 1 - 2 minutes.
- While the sauce is cooking (thickening) scramble and cook the eggs in a separate small frying pan over medium heat.
- Add scrambled eggs to wok and gently toss to combine.
- Top with peanuts, fresh herbs and serve with lime wedges + optional spicy enhancers. Enjoy immediately.
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