This classic Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The dish centers on silky rice noodles tossed in a rich sauce made from peanut butter, soy sauce, and brown sugar, creating a creamy yet tangy coating. Aromatics like garlic and fresh scallions provide a fragrant base, while scrambled eggs add richness and texture. Finished with a generous crunch of roasted peanuts and a squeeze of fresh lime, this meal is both comforting and exciting. It’s an ideal weeknight dinner that comes together quickly but tastes like it took all day to prepare. Perfect for satisfying cravings without the wait, this recipe brings authentic Thai street food vibes straight to your home kitchen.
Pad Thai (Clark)
Description
This classic Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The dish centers on silky rice noodles tossed in a rich sauce made from peanut butter, soy sauce, and brown sugar, creating a creamy yet tangy coating. Aromatics like garlic and fresh scallions provide a fragrant base, while scrambled eggs add richness and texture. Finished with a generous crunch of roasted peanuts and a squeeze of fresh lime, this meal is both comforting and exciting. It&# 226;ÂÂs an ideal weeknight dinner that comes together quickly but tastes like it took all day to prepare. Perfect for satisfying cravings without the wait, this recipe brings authentic Thai street food vibes straight to your home kitchen.Ingredients
Directions
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Cook the rice noodles according to package instructions, then rinse with cold water and refrigerate if preparing ahead.
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In a small bowl, whisk together peanut butter, soy sauce (or tamari), and brown sugar until smooth to create the sauce.
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Heat a wok or large skillet over medium-high heat and add oil.
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Sauté pressed garlic and diced scallions for 1-2 minutes until fragrant.
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Add bean sprouts to the wok if using, and stir-fry for 30 seconds.
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Add the drained noodles to the wok and toss with the aromatics for about 5 minutes.
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Pour the peanut sauce mixture and vinegar over the noodles, tossing continuously to coat evenly.
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Cook for an additional 2 minutes, allowing the sauce to thicken slightly and adhere to the noodles.
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Push noodles to the side, scramble eggs in the empty space, then mix everything together.
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Stir in roasted peanuts and heat through for 1 minute.
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Transfer to serving plates and garnish with lime wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 540.0kcal
- % Daily Value *
- Total Fat 25.2g39%
- Saturated Fat 4.4g23%
- Cholesterol 84.0mg29%
- Sodium 2256.0mg94%
- Total Carbohydrate 65.2g22%
- Dietary Fiber 4.4g18%
- Sugars 2.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, use dried rice stick noodles (vermicelli) and soak them in warm water for 30 minutes before cooking if they are not pre-cooked.
If making this dish vegan, ensure you use a vegan peanut butter and skip the eggs or use a tofu scramble substitute.
Adjust the sweetness and saltiness by tweaking the amounts of brown sugar and soy sauce to suit your taste preferences.
Add extra vegetables like shredded carrots, bell peppers, or zucchini for more fiber and color.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water to restore moisture.
