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Easy Pad Thai
Enjoy a fusion of tastes with this simple yet tasty pad Thai. For an extra spicy treat, simply kick up the amount of Sriracha added.
Calories 460kcal
Ingredients
- 8 oz Medium Rice Noodles
- 1/3 cup Ketchup
- 3 tbsp Soy Sauce
- 3 tbsp Fresh Lime Juice
- 2 tbsp Brown Sugar
- 1 tsp Sriracha Sauce (Or to taste)
- 2 tbsp Vegetable Oil
- 3 cloves Garlic finely chopped
- 3 Large Eggs lightly beaten
- 1.5 cups Diced Cooked Chicken
- 1 Carrot coarsely grated
- 3 Green Onions chopped
- Chopped Peanuts and Fresh Coriander Sprigs optional for garnish
Instructions
1) In large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package directions). Drain and rinse with cold water; drain well. Set aside.
2) In small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha. Set aside.
3) In wok or large deep non-stick skillet, heat oil on medium-high. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together. Add noodles and toss briefly to coat. Add chicken and carrot; stir-fry until heated through. Add green onions and toss to combine.
Notes
Garnishes: Serve immediately with garnishes (if using) and additional Sriracha if desired.
Tip: Any leftover cooked meat, tofu or vegetables can be used in this recipe.
Tip: Egg noodles can replace rice noodles, but cook before adding to recipe.
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