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Homemade Pad Thai in a black skillet.
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5 from 3 votes

Easy Pad Thai

In this easy Pad Thai recipe, rice noodles are mixed with scrambled eggs, roasted peanuts, and colorful veggies, all smothered in a salty, sweet, and sour sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Thai
Keyword: how to make pad thai, pad thai sauce, thai rice noodles
Servings: 4
Calories: 436kcal

Ingredients

For the Pad Thai

For the Pad Thai Sauce

Instructions

  • In a pot, bring water to a boil and cook the rice noodles for 6 minutes, or according to the package directions.
    Then, rinse them under cold water, add a drizzle of olive oil to prevent sticking, and set aside.
  • In a small bowl, mix all the sauce ingredients together until smooth. Set the sauce aside.
  • In a large frying pan or wok, drizzle 1 tablespoon of olive oil and heat on medium-high heat. Add the garlic, sliced red peppers, and carrots. Saute for 5 minutes, or until the veggies are slightly tender.
    Remove from the pan to a bowl or plate.
  • Using the same pan, add another drizzle of olive oil, and place beaten eggs in the center. With a spatula, scramble the eggs and break them up into smaller pieces as they cook. Turn the heat to low.
  • Add the cooked noodles and sauteed veggies back to the pan. Top with peanuts, sprouts, cilantro, and green onion. Pour the prepared sauce over the top, and toss gently to combine. Allow the noodles and other ingredients to warm up slightly.
  • Remove the pad thai from the heat and garnish with additional peanuts, cilantro, and green onions. Serve with lime wedges.

Nutrition

Calories: 436kcal | Carbohydrates: 35g | Protein: 13g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1641mg | Potassium: 621mg | Fiber: 6g | Sugar: 23g | Vitamin A: 7552IU | Vitamin C: 96mg | Calcium: 85mg | Iron: 2mg