Recipe Background
Impress your significant other with a meal they won't soon forget! Homemade Pad Thai is the perfect date night dining experience you both will fall for! Is your person a shrimp, chicken, or tofu kind of lover? Well, pick your protein and then add tender rice noodles, bright red bell peppers, crunchy bean sprouts, nutty roasted peanuts, and an authentic Thai sauce that is undeniably so dreamy and delicious! It makes for the perfect mealtime! With a wide variety of toppings, Homemade Pad Thai is the right choice for your "right choice."
Impress your significant other with a meal they won't soon forget! Homemade Pad Thai is the perfect date night dining experience you both will fall for! Is your person a shrimp, chicken, or tofu kind of lover? Well, pick your protein and then add tender rice noodles, bright red bell peppers, crunchy bean sprouts, nutty roasted peanuts, and an authentic Thai sauce that is undeniably so dreamy and delicious! It makes for the perfect mealtime! With a wide variety of toppings, Homemade Pad Thai is the right choice for your "right choice."
Ingredients
For the Pad Thai:
- 8 ounces flat rice noodles
- 3 tablespoons fish sauce
- 1 tablespoon low-sodium soy sauce
- 5 tablespoons light brown sugar
- 2 tablespoons rice vinegar or tamarind paste
- 1 tablespoon sriracha
- 2 tablespoons creamy peanut butter optional
- 3 tablespoons vegetable oil divided
- 8 ounces shrimp can substitute chicken or extra-firm tofu, cut into bite-sized pieces
- 3 cloves garlic minced
- 1 red bell pepper thinly sliced
- 2 eggs beaten
- 1 cup fresh bean sprouts
- 1/2 cup dry roasted peanuts
Optional, for serving:
- 3 green onions chopped
- dry roasted peanuts to taste
- 1/2 cup fresh cilantro chopped
- 2 limes cut into wedges
Directions
- In a pot of salted, boiling water, cook the rice noodles to al dente, according to the package directions.
- Drain the noodles and rinse them under cold water.
- In a large bowl, add the fish sauce, the soy sauce, the light brown sugar, the rice vinegar, the sriracha, and the creamy peanut butter and whisk to combine.
- In a large sauce pan or wok over medium-high heat, add 1 1/2 tablespoons of the vegetable oil.
- Add the shrimp, the garlic, and the red bell peppers to the heated vegetable oil and cook, while stirring. Cook until the shrimp reaches an internal temperature of 145 degrees F, about 1-2 minutes per side.
- Push the shrimp mixture to one side of the pan.
- Add the remaining vegetable oil to the empty side of the pan and allow it to heat.
- Add the beaten eggs to the hot oil and with a spatula, scramble the eggs. Make sure to break the eggs into small pieces.
- Add the cooked rice noodles, the sauce mixture, the bean sprouts, and 1/2 cup of the dry roasted peanuts to the shrimp mixture and cook, while tossing to combine and making sure to incorporate the scrambled eggs, until everything is heated through, about 1-2 minutes.
- Serve immediately with the green onions, the remaining peanuts, the cilantro, and the limes.
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