How To Make Super-Fly Pad Thai
Savory, tangy, and a hint of spicy flavors come together in a bowl of pad thai. It’s packed with tender noodles, eggs, and beansprouts for a loaded dinner!
Soak the noodles in hot water in the medium mixing bowl while making the sauce and scramble the egg.
Squeeze the juice from the lime into a small mixing bowl. Dig out any seeds with fingers and discard the seeds.
Add the fish sauce, garlic powder, red pepper flakes, soy sauce, sugar, and peanut oil to the lime juice. Beat with the fork to combine.
Scramble the egg in the skillet over medium heat. Just crack the egg into the heated nonstick skillet and stir with a heatproof rubber spatula to break up the chunks while it cooks
When the eggs are solid, drain the water off of the noodles and add them to the skillet.
Add the sauce, the peanuts, and the bean sprouts to the skillet.
Stir everything together with the tongs, and cook until it’s all warm.
Turn off the stove, take the skillet off the burner, and transfer the pad thai to serving plates with tongs
Sprinkle cilantro on top of each serving and try eating with chopsticks.
Peanuts: If using salted peanuts, reduce the soy sauce to 1 teaspoon.
- Calories: 488.30kcal
- Fat: 18.31g
- Saturated Fat: 3.08g
- Trans Fat: 0.01g
- Monounsaturated Fat: 8.49g
- Polyunsaturated Fat: 5.56g
- Carbohydrates: 69.73g
- Fiber: 4.56g
- Sugar: 16.92g
- Protein: 14.13g
- Cholesterol: 79.98mg
- Sodium: 1774.30mg
- Calcium: 68.59mg
- Potassium: 385.28mg
- Iron: 2.61mg
- Vitamin A: 43.05µg
- Vitamin C: 17.26mg
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Rice noodles and tofu are simmered in the instant pot with vegan fish sauce, coconut aminos, and rice wine vinegar for a flavorful vegetarian pad thai.
Pan-Fry & Skillet