Pad Thai with Peanut Sauce
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
676 kcal
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Course
Main Course
Pad Thai with Peanut Sauce
Description
The Pad Thai begins with a creamy homemade peanut sauce made from peanut butter blended with fish sauce, lime juice, brown sugar, soy sauce, garlic, and sriracha, thinned with water to an easily pourable consistency.
Sautéed shrimp, bean sprouts, and shredded carrots are cooked together, then pushed aside to scramble eggs in the same pan. Cooked thin rice noodles and chopped green onions are then stirred in with the peanut sauce, coating everything evenly.
The dish offers a combination of tender shrimp, soft noodles, crisp vegetables, and scrambled eggs, highlighted by the rich, tangy, and mildly spicy peanut sauce. Garnished with fresh cilantro and lime wedges, it provides a balanced and flavorful meal.
Protein options can be swapped to chicken or steak, and heat levels adjusted by varying the amount of sriracha for a milder or spicier version.
Ingredients
- 10 ounces thin rice noodles cooked according to package directions
- 1 pound Shrimp or 2 large chicken breasts, chopped into 1-inch pieces, medium or large size
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup bean sprout optional
- 3 egg whisked
- 3 green onions chopped
- ½ cup carrot shredded
- cilantro for serving, cilantro chopped; lime sliced into wedges
- lime for serving, cilantro chopped; lime sliced into wedges
creamy peanut sauce
- ½ cup peanut butter microwaved for 30-45 seconds until easily pourable, creamy
- ¼ cup fish sauce may substitute low sodium soy sauce in a pinch
- lime juice of 1
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce low sodium
- 2 teaspoons garlic OR ½ teaspoon garlic powder, minced
- 2 teaspoons Sriracha sauce OR 1 teaspoon crushed red pepper flakes
- ½ cup water more as needed
Instructions
- Stir together all sauce ingredients until smooth, set aside. It should be easily pourable - if not, add more water.
- Drizzle a large skillet over medium heat withoil. Saute shrimp, bean sprouts, and carrots until shrimp is cooked through.
- Push shrimp and veggies to one side of the pan, pour whisked eggs onto the uncovered half of the pan. Stir eggs often until scrambled.
- Stir noodles, sauce, and green onions into thepan. Give it a good toss, garnish with cilantro and lime wedges if desired and serve immediately.
Notes
- Swap shrimp for chicken or steak to vary the protein.
- Adjust spiciness by adding more or less sriracha sauce according to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 73g | 24% |
| Protein | 40g | 80% |
| Fat | 25g | 38% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 409mg | 136% |
| Sodium | 2677mg | 112% |
| Potassium | 531mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 2949IU | 59% |
| Vitamin C | 11mg | 12% |
| Calcium | 236mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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