Pad Thai: Try this Easy Recipe of the Classic Takeout Favorite

I once read a meme about Pad Thai being difficult to make. It was something like, “why spend $15 on takeout pad thai when you can spend $45 for all the ingredients and make a worse pad thai.” Well, I am here to debunk this silly meme. First of all, there are not that many ingredients! I do not know where this rumor came from. In fact, I would venture to guess that you already have most of the ingredients in your pantry and maybe you will need to get some fresh protein or a vegetable. And even still, let’s say you did have to spend $5 on fish sauce; you could always make this recipe again or any other recipe that calls for this ingredient that is common in Vietnamese and Thai cooking.

And a worse pad thai, why? Ok, so it may not be the most authentic recipe, but it’s definitely good and it’s easy to make. Once you have all of the ingredients prepped, this comes together in about 20 minutes, so a total cooking time of 30 maybe 35 minutes. I really don’t think that’s a big deal.

The meme has officially been debunked! So, this is your sign to try this easy and delicious pad thai recipe from the comfort of your own home. It’s an easy to make, healthy version that comes together quickly making it the perfect, protein packed dinner for any weeknight!

Serves 4 – 6

Ingredients:

For the Pad Thai Sauce:

2 tablespoons of fish sauce

1/4 cup of soy sauce

Juice of 1/2 lime

1 tablespoon of rice vinegar (or sugar)

For the rest of the Pad Thai:

3 tablespoons of sesame or peanut oil

2 cloves of garlic, minced

2 Thai red chilis, minced

1/2 cup of tofu, cubed

2 eggs, beaten

1 chicken breast or thigh, cut into strips

10 shrimp, peeled and deveined

1 cup of napa cabbage, chopped (beansprouts are traditionally used but I find they can get slimy)

10 ounces of rice noodles, soaked in hot water

3 scallions, chopped

1/4 cup of peanuts, chopped

Cilantro for the pretty

Instructions:

1. Begin by getting your rice noodles soaking in hot water and prepping any ingredients. Combine the sauce ingredients in a bowl and mix.
2. In a large wok over medium high heat, add the oil and the chicken strips. After about five minutes add the tofu and allow that cook for another 3 minutes.
3. Next, add the shrimp and cook for about 2 minutes each side.
4. Move all of the protein to one side of the wok and add the eggs to the empty side and scramble before mixing everything together.
5. Now, add the garlic and red chilis and cook for about 1 minute before adding the napa cabbage and giving it a good stir.
6. Allow the cabbage to cook down and wilt, about 2 minutes. Then drain the rice noodles and add them to the wok along with the sauce, scallions, and peanuts. Stir to combine.
7. Allow the sauce to coat the noodles and remove from heat. Serve with cilantro and sriracha for an extra kick!