Fast, easy and delicious is what fits the bill these days. While I truly love pouring myself into an extravagant dish, these day, ain’t nobody got time for that! That’s why I was so excited (and hesitant) about this dish. I love some pad thai, but I only ever made it one other time and it took a bunch of crazy ingredients and way too much time and I assumed that’s what it took to get an awesome pad thai. I was wrong. This recipe is ridiculously easy and even more tasty, I threw in some chicken I had already prepped by simply poaching it, and boom, dinner. Enjoy!
Super Easy Pad Thai (Print Me)
7 ounces pad Thai noodles (rice noodles)
1 Tablespoon extra-virgin olive oil
3 Tablespoons soy sauce (or tamari)
1 Tablespoon fish sauce
1 Tablespoon sriracha
2 Tablespoons fresh lime juice
2 Tablespoons canola oil
2 Tablespoons brown sugar
1 heaping Tablespoon peanut butter, microwaved until just melted
1 cup fresh bean sprouts
1 cup cilantro
3 scallions, thinly sliced
1/2 cup chopped peanuts
Optional: cooked meat of your choice
Bring a large pot of salted water to a boil. Remove from heat and add the noodles, let sit roughly 10 minutes, or until soft. Drain and rinse under cool water.
Meanwhile, heat the olive oil in a large skillet over medium. Crack the eggs and scramble until set, 2 minutes. Remove from pan and set aside.
In a small bowl, combine the soy sauce, fish sauce, sriracha, lime juice, canola oil, brown sugar, and peanut butter whisking until combined.
Back in the large skillet, combine the noodles, Thai dressing, bean sprouts, scrambled eggs, cilantro, scallions and meet if using. Toss until combined and serve garnished with peanuts.