Easy Pad Thai
Prep time
Cook time
Total time
I often replace the shrimp with chicken, tofu, or organic ground beef. Any vegetables you have on hand will also work, but bell peppers go particularly well with the flavors.
Recipe type: Entree
Cuisine: Thailand
Serves: 2 servings
  • 6 ounces rice stick noodles
  • ¼ cup ketchup
  • 3 tablespoon fish sauce
  • 2 tablespoon sugar
  • ½ teaspoon crushed red pepper
  • 2 teaspoons + 4 teaspoons peanut oil, divided
  • 6 ounces peeled shrimp, deveined
  • 2 large eggs, lightly beaten
  • 1 cup fresh bean sprouts
  • ¾ cup sliced green onions
  • 1 teaspoon minced garlic
  • 2 tablespoon chopped dry-roasted peanuts
  • 2 lime wedges, for serving
  1. Place the noodles in a large bowl, add hot water to cover, and let stand for 12 minutes, or until tender. Drain.
  2. While the noodles are hydrating, whisk together the ketchup, fish sauce, sugar, and crushed pepper in a small bowl.
  3. Heat 2 teaspoon oil in a large skillet over medium-high heat. Add the shrimp and saute for 3 minutes, or until just cooked through. Remove the shrimp and keep warm.
  4. Add the remaining 4 teaspoons oil to your skillet. Add the eggs and saute for 30 seconds or until soft-scrambled. Add the sprouts, green onions, and garlic and saute for 1 minute.
  5. Add the noodles, ketchup mixture, and shrimp, and cook for 3 minutes or until heated through.
  6. Divide the pad Thai between two plates and top each serving with 1 tablespoon chopped peanuts. Garnish with a lime wedge.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-pad-thai-americanized