There’s an authentic Thai restaurant about three miles from my house, and I love going there to get Pad Thai. The only problem? It’s a little pricey. Other restaurants in my area may Pad Thai too, of course, but the vast majority of places where you get order the dish make it with a weird artificial orange-colored sauce. So, I’ve been on the hunt for a good Pad Thai recipe for ages…and now I’ve found one.
I made a vegetarian version of Pad Thai, but if you want to add a protein, you could make a meaty version as well. However you make it, I bet it will rock your socks off!
Here’s all the ingredients you need to make awesome homemade Pad Thai:
Yes, there is sriracha in that picture. Do not be alarmed. I am the biggest wuss in the world when it comes to spicy food, but I thought this recipe was absolutely perfect. And of course, you can add more if your family likes a little heat!
You want to prepare the noodles according to the package’s directions – almost.You don’t want the noodles to be 100% done, because they will also cook in the pan a little and you don’t want them to get mushy.
The only rice noodles available at my grocery store come in 14 ounce package (super convenient, right), so I used a little more than half, since the original recipe calls for eight ounces. This isn’t rocket science. You don’t have to be perfect.
While the noodles are soaking, heat about two tablespoons of oil in a hot skillet and add some chopped scallions (whites only) and garlic. I used the whites from about three scallions and about a clove’s worth of garlic. Once it’s had a chance to sizzle for 30 seconds or so, crack two eggs into the skillet and whisk. Cook the scrambled eggs until they are about 3/4 the way done. You want them to still be a little juicier than you’d normally like to eat.
Once you get to that point, remove the eggs and set aside.
Next, you need to make the sauce. As the original blogger noted, no weird unnatural orange sauce here! To make the sauce, combine 3 tablespoons brown sugar, 3 tablespoons lime juice, 4 1/2 tablespoons soy sauce, and 1 1/2 squirts of sriracha. If you like things spicy, give it an extra few squirts, but remember – you can always add, but it’s hard to take away. Add slowly and carefully.
Once the noodles are just about done (according to your packaging), drain and add to your hot skillet along with the sauce. Toss the noddles a few times, gently, to coat. This is where you finish cooking the noodles and the sauce gets all warm and yummy. It’s magic, baby.
At the last second, add the eggs and some chopped scallion greens. This is also the point where you can add cooked protein if you want.
Toss gently to combine and break up the egg chunks a bit. Then, simply transfer to your serving dish and top with some chopped cilantro and the best part of Pad Thai – peanuts!
That’s it! Your homemade Pad Thai is done and ready for hungry bellies of people you love.
Here’s the printable:
- 8 ounces dried, wide and flat rice noodles
- 3 tablespoons brown sugar
- 3 tablespoons fresh lime juice
- 4½ tablespoons soy sauce
- 1½ squirt sriracha
- 2 teaspoons vegetable oil
- 3 scallions (green onions), white and green parts, separated and thinly sliced
- 1 garlic clove, minced
- 2 large eggs, light beaten (optional)
- ½ cup fresh cilantro, chopped
- ¼ cup chopped salted peanuts
- Begin preparing the rice noodles according to the package's directions.
- Heat oil in a skillet and add the white parts of the scallions and the garlic. After they have a chance to brown slightly, add two eggs and whisk to combine.
- Remove the eggs from the heat when they are firm, but still slightly juicy. Set aside.
- In a bowl, combine the brown sugar, lime juice, soy sauce, and sriracha.
- When the noodles are almost done, drain and add them to the hot skillet. Pour in sauce and toss lightly to coat as the noodle finish cooking.
- At the last second, add the eggs back to the skillet along with the scallion greens. Toss gently to combine everything and break up the eggs.
- When the eggs are completely firm and noodles are done cooking (about a minute), transfer to a serving dish. Top with chopped cilantro and peanuts.
Latest posts by Allison (see all)
- Mocha Latte Cupcakes - November 12, 2019
- 300+ Chocolate Recipes from #Choctoberfest 2019: From Family Favorites to Unique Eats - October 28, 2019
- Chocolate Orange Overnight Oats (Vegan-Friendly!) #Choctoberfest - October 19, 2019