Pad Thai Recipe

Jim and I initially found this in How to Cook Everything Vegetarian.

The original recipe involves lots of cooking-then-removing-from-the-pan-then-adding-back-into-the-pan-and-cooking-then-removing-from-the-pan-then … well, you get the idea.  On busy weeknights, we don’t have time for that – So we decided to change around a few things and essentially turned this into a one-pan, easy-to-prepare meal.

Without further ado … homemade pad Thai!

Ingredients (serves 4):

  • 1 package rice noodles (we use King Soba Organic Pad Thai Noodles)
  • 3 tbsp. vegetable oil
  • 3 eggs, lightly beaten
  • 5 cloves garlic
  • 1 lb. chicken thighs (or 8 oz. pressed tofu), cut into cubes
  • 2 scallions, sliced
  • 1 tbsp. fish sauce (or soy sauce)
  • 1 tbsp. soy sauce
  • 2 tsp. ketchup
  • 2 tsp. sugar
  • 1/4 cup peanuts, chopped
  • 1/4 cup cilantro, chopped
  • 2 chiles, sliced (Fresno and Serrano chiles work well)
  • 1 lime, cut into wedges


  1. Cook noodles according to package directions.
  2. Meanwhile, heat the oil in a skillet (or wok), add chicken and garlic and sauté until nearly cooked through.
  3. Add eggs and green onions to the pan with the chicken and sauté until completely cooked.
  4. Add fish sauce, soy sauce, ketchup and sugar to the pan and stir until combined.
  5. Add cooked noodles to the pan and use tongs to combine all ingredients.
  6. Plate the chicken and noodles and top with cilantro, chiles, peanuts and a squeeze of lime.
  7. Enjoy!!

As always, if you have any questions or suggestions, leave them in the comments!




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