Pad Thai Noodles

Pad Thai

I love Thai food, and making it at home means I know exactly what’s going into the food I’m serving my family. This recipe for Pad Thai is a great example of Asian cuisine you can prepare from the comfort of your own kitchen. I’ve kept this recipe as simple as possible while making sure it’s both quick and delicious. Pad Thai sauce is sweet and garlicky with a slight hint of heat. The fairly bland rice noodles perfectly balance the intense flavour of the sauce. This turned out so great we had it again for dinner the next night!

Pad Thai Ingredients


Pad Thai Noodles

Serves: 2
Couch to table in: 30 minutes
1 package Thai rice noodles, prepared
3 tablespoons vegetable oil
1 clove garlic, minced
1 large egg, beaten
1 cup mixed vegetables, chopped (e.g. pepper, broccoli, sugar snap peas)
1 package firm tofu, cubed
1 cup chicken broth
1/2 cup bean sprouts
1 green onion, green only, cut into 2 inch strips
1/4 cup chopped peanuts
1/3 cup Pad Thai sauce
  1. In a wok heat oil over High heat. Add garlic, tofu, and vegetables. Stir-fry until softened, about 2 minutes. Move aside and stir-fry egg in corner of the wok.
  2. Add noodles and broth to wok and mix to coat. Add Pad Thai sauce and stir until heated through, about 1 minute.
  3. Add in bean sprouts and green onions and stir until softened, about 1 minute. Top with peanuts and serve.

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