Deliciously Easy Pad Thai Recipe
This easy Pad Thai recipe can be made as a chicken Pad Thai recipe, shrimp Pad Thai or even vegan pad Thai! It's simple to make, great for all ages and eating preferences, and absolutely delicious! It's the best Pad Thai recipe we've ever made at home!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 2 T coconut oil
- 2 garlic cloves minced
- 4 eggs
- 1 rice noodles Annie Chun's Pad Thai
- 1 cup fresh bean sprouts
- 4 T lime juice
- 4 T fish sauce
- 3 T sugar
- 2 T fresh cilantro chopped
- 3 T peanuts whole or crushed
- 2 carrots julienned
Soak noodles in hot water for 10 minutes or until tender.
While noodles are soaking, mix lime juice, fish sauce, and sugar until sugar is dissolved.
Heat wok or pan over high heat. Add 2 T oil and garlic. Cook for 30 seconds.
If using meat, add meat and cook until completely done. Remove meat from wok and set aside. If only using eggs, skip to step 5.
Add eggs to wok and scramble.
Reduce heat to low then add sauce and noodles. Toss until well mixed.
Add bean sprouts (and meat) and toss well.
Remove from heat and garnish with carrots, cilantro, and peanuts.
If you're planning to add additional meat such as chicken, shrimp, or tofu - make the following changes to the recipe. Decrease eggs to 2. Increase coconut oil to 4T - use 2T to cook the meat and 2T to cook the rest of the recipe. Increase the fish sauce to 5T, the lime juice to 5T, and the sugar to 3 1/2 T when making the sauce. Cook chicken or tofu prior to cooking the noodles, cook shrimp with the noodles so it doesn't get overcooked and chewy. *Nutrition facts are calculated on the base recipe - not adding any meat other than eggs.
Calories: 232kcal | Carbohydrates: 17g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 1501mg | Potassium: 322mg | Fiber: 2g | Sugar: 12g | Vitamin A: 5345IU | Vitamin C: 10.2mg | Calcium: 57mg | Iron: 1.5mg