Pad Thai

19 Mar

I found this recipe on the back of Thai Kitchen Original Pad Thai Sauce when I was shopping for some sesame oil and oyster sauce. I did not use bean sprouts since I am allergic to them. Otherwise, this is a very quick and easy recipe for days when you just don’t want (or don’t have the time) to spend much time cooking. You can pretty much drop anything you have into it – chicken, seafood, veggies, tofu – anything.


4 oz rice noodles

4 cups of water

1bsp vegetable oil

1 egg

4 oz of vegetables, chicken, shrimp or tofu

4 tbsp. Pad Thai Sauce (I used Thai Kitchen, Original Pad Thai Sauce)

1/2 cup bean sprouts

1/4 cup crushed peanuts

Cilantro (optional)

lime wedges (optional)


Bring 4 cups of water to boil in 2-quart sauce pan. Remove from heat. Immerse 4 oz of Rice Noodles in hot water; let stand 8-10 minutes or until noodles are soft but firm. Drain; rinse with cold water. Set Aside.

Heat 1 tbsp. vegetable oil in a wok (or a pan). Add an egg and fry until scrambled. Remove and set aside.

Heat 2 tbsp vegetable oil in a wok (or a pan). Add cut chicken, shrimp, vegetables or tofu and stir fry until cooked.

Add softened rice noodles and the Pad Thai Sauce. Stir-fry for 3-4 minutes until noodles become tender and sauce is absorbed into the noodles. (If noodles are still too firm, add 1tsp of water as needed and continue to stir-fry until tender). Add bean sprouts and scrambled egg. Mix well to combine. Sprinkle with crushed peanuts and garnish with lime wedges and cilantro.


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