This one pan Pad Thai is so easy, you'll question ever ordering out for Thai again. It's far tastier than any Pad Thai dish I've had outside of Asia.
Prep Time:5 minutesmins
Cook Time:25 minutesmins
Total Time:30 minutesmins
4
Ingredients
1tbspcanola oil
1tbspsesame or peanut oil
2onionssliced thinly
100g3 ounces extra-firm tofu, pressed and diced
6clovesgarlic
¼tspchili flakes
225g½ lb shrimp or very thinly sliced chicken or pork
1egg
2tspsugar
1tbspfish sauce
2tbspoyster sauce
250g1/2 lb flat rice noodles (shaped more like fettuccine)
1carrotshredded
200g7 oz bean sprouts
limes
chopped peanuts
chili flakes
sugar
green onions
Instructions
In a wok or large skillet, heat the oils over medium. When hot, add the onions, tofu, garlic, and chili flakes. Cook until the onions are soft.
Add the shrimp (or chicken or pork). Stir fry until fully cooked.
Add the egg and stir fry until the egg is cooked.
Add the sugar, fish sauce, oyster sauce, noodles, and 1 ½ cups of water. Cover. Open and stir every minute or so. Try to press the noodles into the water in order for them to soften and cook.
Once the noodles are soft add in the carrot and bean sprouts. Stir to combine.
Serve with fresh cut limes for squeezing, chopped peanuts, extra chili flakes for those who want more spice, and sugar for those who like it sweeter.
Notes
If you're a vegetarian that's okay with fish and oyster sauce (aka pescatarian), feel free to increase the tofu to 350g and skip the shrimp/chicken/pork!
Nutrition information doesn't include the toppings :)