Pad Thai (seasonal Special) Recipe
Stir fried rice noodles with egg, tofu, bean sprouts, scallions, and peanuts. Tossed in a house made pad Thai peanut sauce. Served with your choice of lemongrass chicken thighs, shrimp, or extra tofu.
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Ingredients
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Noodles
Protein
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Soak the Noodles
Place the rice noodles in a bowl of hot water and let them soak for about 30 minutes until softened. Drain and set aside.
- 2
Prepare the Sauce
In a bowl, whisk together peanut butter, soy sauce, brown sugar, lime juice, fish sauce, and Sriracha until smooth. Set aside.
- 3
Prepare the Protein
If using chicken thighs, season with salt and pepper, and cut into bite-sized pieces. If using shrimp, devein and clean them. For tofu, press to remove excess moisture and cut into cubes.
- 4
Chop the Vegetables
Chop the scallions, separating the green tops from the white parts.
Cooking
- 5
Cook the Protein
In a large skillet or wok, heat a little oil over medium-high heat. Add the tofu (or chicken/shrimp) and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 6
Stir-fry the Noodles
In the same skillet, add a little more oil if needed. Add the soaked rice noodles and stir-fry for 2-3 minutes until heated through.
- 7
Combine Ingredients
Add the cooked protein back into the skillet with the noodles. Pour the prepared sauce over the mixture and toss everything together. Add the bean sprouts and white parts of scallions, stirring for another 2-3 minutes until everything is well combined and heated.
Serving
- 8
Plate the Dish
Serve the pad Thai in bowls, garnished with crushed peanuts, green parts of scallions, lime wedges, and cilantro if desired.