Easy Pad Thai
Whip up a restaurant-quality meal in just 35 minutes with this Easy Pad Thai recipe, a vibrant take on Thailand’s signature stir-fry dish. Featuring tender rice noodles tossed in a tangy-sweet tamarind sauce, this recipe is packed with a delightful mix of scrambled eggs, golden-brown tofu, crunchy bean sprouts, and fresh green onions. The finishing touches—crushed peanuts, chopped cilantro, and a squeeze of fresh lime—add layers of texture and bold flavor. Perfect for weeknight dinners, this versatile Pad Thai is as satisfying as it is simple to prepare, with just a handful of pantry-staple ingredients and no need for special equipment. Whether you're craving authentic Thai flavors or need a quick and easy meal idea, this recipe delivers big on taste and convenience.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 2 tbsp Vegetable oil
- 3 Garlic cloves, minced
- 2 Eggs
- 6 oz Firm tofu, cubed
- 1 cup Bean sprouts
- 3 Green onions, chopped
- 1 quarter cup Crushed peanuts
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Tamarind paste
- 3 tbsp Fish sauce
- 1.5 tbsp Sugar
- 1 tbsp Soy sauce
- 4 Lime wedges (for serving)
Instructions
Boil a pot of water and soak the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, sugar, and soy sauce to make the Pad Thai sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Push the garlic to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked through, then mix with the garlic.
Add the remaining tablespoon of vegetable oil to the skillet. Add the cubed tofu and stir-fry for 3-4 minutes until lightly browned.
Reduce the heat to medium and add the soaked rice noodles to the skillet. Pour the Pad Thai sauce over the noodles and toss until everything is evenly coated.
Stir in the bean sprouts and chopped green onions. Cook for 2 minutes until the sprouts are slightly tender but still crisp.
Transfer the Pad Thai to a serving platter. Top with crushed peanuts, chopped cilantro, and additional bean sprouts if desired.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5150 mg | 224% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 52.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1554 mg | 120% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
