Dinner/ Lunch/ Recipes

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.

Easy Pad Thai

Print Recipe
Serves: 6

Ingredients

  • 8 oz medium rice noodles

  • ⅓ 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 eggs, lightly beaten

  • 1½ cups chicken, cooked and diced

  • 1 carrot, coarsely grated

  • 3 green onions, chopped

  • Garnishes (optional)
  • chopped peanuts
  • 
fresh coriander sprigs

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.

4

Garnishes: Serve immediately with garnishes (if using) and additional Sriracha if desired.

Notes

  • Any leftover cooked meat, tofu or vegetables can be used in this recipe.
  • Egg noodles can replace rice noodles, but cook before adding to recipe.


Courtesy of Egg Farmers of Ontario

To provide consumers with a guaranteed supply of safe, high-quality eggs at the most reasonable prices possible. This is accomplished through the efficient management of the production of eggs, research, product promotion and ongoing marketing activities.

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