The Tangy, Spicy, and Incredibly Easy Pad Thai You Didn't Know You Needed
Updated: Jan 29, 2021
Pad Thai has comforted me through the many different phases of my life. Whether it was the yummy noodle dish my dad would order for the family on nights of eating out, or the gem that hid in the hole in the wall Thai restaurant down the street from my overpriced Brooklyn apartment, This dish was the highlight of my day.
Pad Thai is the epitome of comfort food. The way the tangy squeeze of lime intercepts the hot and chewy noodles and the crunchy roasted peanuts makes it a dish that is flavorful to all walks of life. It is a staple to the foodies, college kids, families, and couch potatoes.
Though Pad Thai is known as the ultimate "takeout food", there is something so satisfying about standing over your frying pan and inhaling all of the amazing variety of smells of sautéed onion, garlic, and mushrooms bubbling in a tangy sauce.
This particular Pad Thai recipe is so simple, yet so delicious. It is an easy option of cooking something fresh and "gourmet" while also maintaining your sanity. I might go as far as saying this is the Pad Thai recipe you never knew you needed.
3tbsp. sesame sauce
1 small yellow onion, small dice
1 red bell pepper, small dice
3 cloves garlic minced, 2 tsp. (may use store bought pre minced garlic)
8oz. sliced shiitake mushrooms (I bought mine pre sliced to save time)
1pc ginger, minced (*pro tip: to peel garlic, use a spoon to scrape off the skin!)
1pkg sugar snap peas
2 tbsp. of butter, melted (for the scrambled eggs)
1/2c peanuts, roughly chopped
10oz. thin rice noodles (I used ramen noodles)
3 green onions, sliced on a bias
1/4c bean sprouts (optional)
For the Sauce:
1/4c soy sauce
1 tbsp. peanut butter
Juice of 1 fresh lime
1/4c tamarind concentrate (or 3 tbsp. ketchup and 1 tbsp. lime juice)
Heat a large pot with salted water (water should taste as salty as the ocean). Heat 3 tbsp. sesame oil into a large skillet. Sauté onions until translucent. Add ginger, peppers, mushrooms, and snap peas. Add minced garlic at the end. Sauté until soft and tender. When the pot of water begins to boil, add noodles. Take out noodles when al dente (the noodles have a slight bite to them). Drain noodles and add to vegetable mixture. In a separate small pan, melt butter. Scramble the eggs. Add eggs to the noodle and vegetable mix. Turn heat off. For the sauce, mix the Siracha, soy sauce, peanut butter, lime juice, and tamarind concentrate. add to the pad thai mix. Serve hot with crushed peanuts, sliced scallions, and bean sprouts.