Quick Pad Thai Noodles
Pad Thai is Thailands national dish and this recipe is an super quick and easy to make. It's an healthy and tasty dish that is enjoyed by everyone,we promise!
Pad Thai sauce
Cook the noodles according to the packaging until they reach just tender since we are gonna reheat them later.
Combine the ingrediens for the sauce in a bowl and set aside.
Heat a tablespoon of the oil in a large wok or pan over medium-high heat. Add the chicken, garlic, and bell pepper to the pan. The chicken should be cooked until heated through about 3-4 minutes.
Move everything to one side of the pan, then add a little more oil followed by the eggs. Break apart the eggs as they cook with a spoon or spatula.
Add the noodles, sauce, beansprouts and peanuts to the pan, toss everything together and combine.
Garnish the top of the dish with green onions, extra peanuts, cilantro and lime wedges, and then serve the dish!
Serve hot ♨ and enjoy!
- Use the right kind of noodles. Pad thai noodles are made from rice, and they are typically flat and wide. You can find them at most Asian grocery stores.
- Soak the noodles before cooking. This will help to soften them and prevent them from sticking together. Soak the noodles in cold water for 30 minutes, or until they are limp but still firm to the touch.
- Don't overcook the noodles. Pad thai noodles should be cooked until they are soft but still have a bit of a bite to them. Overcooking will make them mushy.
- Use a hot wok. A hot wok will help to sear the noodles and prevent them from sticking together. Heat the wok over high heat until it is smoking hot.
- Add the noodles to the wok in a single layer. This will help to cook them evenly.
- Stir-fry the noodles quickly. Pad thai is a stir-fry dish, so it is important to cook the noodles quickly. Stir-fry them for 2-3 minutes, or until they are heated through.
- Add the sauce and other ingredients. Once the noodles are cooked, add the sauce and other ingredients, such as eggs, shrimp, chicken, or tofu. Stir-fry everything together for 1-2 minutes, or until the sauce is thickened.
- Serve immediately. Pad thai is best served hot and immediately. Garnish with peanuts, cilantro, and lime wedges.
- If you don't have a wok, you can use a large skillet. Just make sure that the skillet is large enough to accommodate the noodles and the other ingredients.
- You can add other vegetables to pad thai, such as carrots, broccoli, or bell peppers.
- If you are vegan or vegetarian, you can use tofu or tempeh instead of meat.
- You can adjust the amount of sauce to your liking. If you like your pad thai saucy, add more sauce. If you like it less saucy, add less sauce.
Frequently Asked Questions
The most common type of noodles used in pad thai are rice noodles. Rice noodles are made from rice flour and water, and they are typically flat and wide. They can be found at most Asian grocery stores.
To cook pad thai noodles, you will need to soak them in cold water for 30 minutes before cooking. This will help to soften them and prevent them from sticking together. Once the noodles are soaked, you can cook them in a wok or large skillet over high heat. Stir-fry the noodles for 2-3 minutes, or until they are heated through.
The sauce for pad thai is made from a combination of tamarind paste, fish sauce, sugar, and lime juice. The tamarind paste gives the sauce its sour flavor, the fish sauce gives it its salty flavor, the sugar gives it its sweet flavor, and the lime juice gives it its acidic flavor.
Pad thai typically includes eggs, shrimp, chicken, or tofu. It also includes bean sprouts, green onions, and peanuts.
To make pad thai vegetarian or vegan, you can use tofu or tempeh instead of meat. You can also skip the eggs.
- Use fresh ingredients.
- Cook the noodles until they are soft but still have a bit of a bite to them.
- Don't overcook the sauce. The sauce should be slightly thickened but still runny.
- Stir-fry the noodles quickly. Pad thai is a stir-fry dish, so it is important to cook the noodles quickly.
- Garnish with peanuts, cilantro, and lime wedges.