Pad Thai (no fish sauce)
Ingredients
- 8 oz dry pad thai noodles (rice noodles)
- 3 tbsp oil divided
- 8 oz chicken (or protein choice: tofu, shrimp, etc.)
- 1 shallot or onion
- 4 cloves garlic chopped
- 2 tsp ginger chopped
- 0.5 cup bean sprouts
- 2 eggs whisked
- 1 lime
- salt & pepper
Pad Thai Sauce:
- 3 tbsp brown sugar
- 3 tbsp rice vinegar
- 3 tbsp soy sauce
- 1 tbsp peanut butter
- 1 tbsp sriracha
Garnish:
- lime wedges
- scallions
- cilantro
- peanuts roasted, chopped
- bean sprouts
- chili pepper flakes
Instructions
- Cook the pad thai noodles in boiling water for 4-6 minutes, drain, and set aside.
- Meanwhile prep the rest of your ingredients. Chop your vegetables (shallots, garlic, ginger), cut chicken into thin slices, and whisk eggs. Add a pinch of salt into the eggs.
- Whisk sauce ingredients together until mostly smooth.
- Heat a skillet with oil and cook chicken. Once chicken is fully cooked, set aside.
- Add more oil to the pan and cook the vegetables until soft, about 5 minutes. Add in bean sprouts and cook for another 2 minutes.
- Move vegetables to one side of the pan and scramble the eggs, breaking apart into little pieces.
- Add in the cooked rice noodles and the cooked chicken. Stir fry for a few minutes until fully integrated.
- Stir in the pad thai sauce and cook until caramelized and the sauce is soaked into noodles. After a few minutes, squeeze half a lime into the pan and mix.
- Serve warm and garnish with lime wedges, chopped peanuts, green onion, cilantro, chili pepper flakes, and bean sprouts.