Pad Thai is a naturally dairy-free dish that’s made with rice noodles. It’s common street food in Thailand, and there are many variations of it online. This is a very Americanized version that uses easy to find ingredients. It’s also very simple and quick to make. I originally posted this recipe back in 2006, but I am giving this post a full update for you!
Photo by mahr.
Special Diet Notes: Easy Pad Thai
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, tree nut-free, and soy-free.
For peanut-free pad thai, substitute you favorite cooking oil for the peanut oil and omit the peanut garnish.
- 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
- Place the noodles in a large bowl, add hot water to cover, and let stand for 12 minutes, or until tender. Drain.
- While the noodles are hydrating, whisk together the ketchup, fish sauce, sugar, and crushed pepper in a small bowl.
- 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.
- 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.
- Add the noodles, ketchup mixture, and shrimp, and cook for 3 minutes or until heated through.
- Divide the pad Thai between two plates and top each serving with 1 tablespoon chopped peanuts. Garnish with a lime wedge.