Pad Thai

From Recipe Box



  • 1/2 cup peanut butter (unsweetened)
  • 2 TBSP low sodium soy sauce
  • 1 TBSP rice vinegar
  • 2 TBSP brown sugar
  • 2 TSP sriracha
  • 1 TBSP lime juice
  • 2 garlic cloves (pressed or grated)
  • 1 TBSP ginger root (grated)
  • 2-4 TBSP warm water (as needed)


  • 8 ounces flat rice noodles
  • 3 Tablespoons oil
  • 3 cloves garlic , minced
  • 8 ounces chicken, cut into small pieces
  • uncooked shrimp (to taste)
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 3 green onions , chopped
  • 1/2 cup dry roasted peanuts


  1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
  2. Mix the sauce ingredients together (except water, stir in until desired consistency reached). Set aside.
  3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
  4. Add the shrimp, chicken, and garlic. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
  5. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  6. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
  7. Top with green onions & extra peanuts

Makes 4 servings