Pad Thai (Sweet and Savory Thai Noodles)
Who needs take out when you can make your own Thai food at home?! This simple take on a Thai favorite will please the whole family with its sweet and savory flavors!
Ingredients
- 8 oz. dried wide rice noodles or wide egg noodles
- 12 oz. extra-firm tofu or peeled and deveined shrimp drained, wrapped in a clean dishtowel to remove excess moisture, and diced, if using tofu
- 2 cloves garlic minced, about 1 tsp.
- 1/4 cup Thai fish sauce or reduced-sodium soy sauce or tamari (use wheat/gluten-free, if needed) use the soy sauce for a lower sodium option, sold with Asian foods
- 3 Tbsp. brown sugar
- 1 1/2 Tbsp. ketchup
- 3 Tbsp. rice vinegar or rice wine vinegar
- 2 Tbsp. canola or vegetable oil
- 2 cups snow or sugar snap peas cut into 1/2-inch pieces, or use frozen peas
- 4 eggs lightly beaten
- 3 scallions dark and light green parts, cut into 1/2-inch pieces
- 1/2 cup unsalted roasted peanuts, roughly chopped
- 1/3 cup fresh cilantro chopped (optional)
- 1 lime cut into wedges, for serving
Instructions
- If you are using rice noodles, put them in a large bowl and cover them with hot water. Let them soak for 20 – 30 minutes until they are soft and pliable, and drain them. If you are using egg noodles, cook them according to the package directions until they are al dente and drain them.
- Meanwhile, if you are using the tofu, drain and wrap it in a clean dishtowel to dry it. Cut the drained tofu into 1/2-inch cubes.
- In a blender, combine the garlic, fish sauce, sugar, ketchup, vinegar, and ½ cup of water and blend until smooth.
- Heat the oil in a large wok or nonstick skillet over medium-high heat.
- Add the tofu or shrimp in a single layer and cook it, flipping occasionally, until it is lightly browned, about 5 minutes (if you are using the shrimp, cook it for about 3 minutes until it turns pink).
- Add the peas and stir-fry them for 1 minute.
- Drizzle the beaten eggs over the tofu or shrimp and peas and let everything quickly set for 10 seconds, then gently stir and let it set for 10 more seconds. Stir to make sure the eggs are set.
- Drizzle the blended sauce over everything.
- Add the scallions and noodles to the pan, reduce the heat, and toss gently until the sauce is absorbed.
- Gently stir in the peanuts and cilantro (optional). Serve it with lime wedges.
Notes
Do Ahead or Delegate: Soak the rice noodles or cook the egg noodles and store tossed with a little oil to prevent sticking, drain, wrap, cut, and refrigerate the tofu if using, peel the garlic, make and refrigerate the sauce, cut the snow or sugar snap peas, beat and refrigerate the eggs, slice the scallions, chop the peanuts and the cilantro (optional), cut the lime.
Scramble Flavor Booster: Use the optional cilantro and serve it with sriracha or Asian chili garlic sauce.
Tip: If you know that you won’t be able to make it to the grocery store to replenish your vegetables for a while and want some options that will hold up well in the fridge, green beans, snow peas, carrots, turnips, and parsnips have a longer shelf life than other vegetables.
Video: Watch Jessica make it on Facebook Live!
Nutritional Information Per Serving (% based upon daily values): Calories 373, Total Fat: 16g, 24%; Saturated Fat: 3g, 12%; Cholesterol: 107mg, 35%; Sodium: 1103mg, 45%; Total Carbohydrate: 43g, 14%; Dietary Fiber: 3g, 13%; Sugar: 8g; Protein: 15g
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