15-Minute Pad Thai Recipe
Three cheers for 15 minute meals. As a busy working-mom, weeknight dinners need to be fast in my house. I love cooking, but I don’t always have the time for anything that involves more than 10 ingredients or 2 pans on a weeknight. I need simple, healthy fare that will feed my family without a pile of dishes to deal with afterwards.
This 15-minute Pad Thai is for serious flavor lovers! It’s easy, approachable and made with weeknights in mind. Just as fast as take-out, but better-for-you and less expensive. You’ll find all of the classics here: rice noodles, garlic, eggs, bean sprouts, scallions, peanuts and a luscious Thai peanut sauce from Sky Valley.
Sky Valley Organic’s Thai peanut sauce is all you need for great flavor, without any specialty trips to an Asian grocery store. Made using the finest organic peanuts with fresh ginger for a sweet, tangy, creamy sauce. As an added bonus, this sauce is non-GMO, vegan, and gluten-free. Simply open the bottle, toss with the stir-fried noodles and ta-da! Pad Thai is served.
This Pad Thai is easily adaptable for any additional protein you want to throw in. Eggs are a staple, but shrimp, tofu, chicken or beef would all easily work. For heartier proteins like tofu, chicken or beef, you’ll want to either cube or thinly slice them so they cook faster. Add them in with the peppers until they are golden brown (for the tofu) or cooked through (for the chicken or beef.) To make vegan, simply leave out the egg and add in tofu.
Fellow Thai lovers, I know you are going to love this simple weeknight dinner. Enjoy!
Ingredients for Pad Thai Recipe
12 ounces rice noodles
2 tablespoons sesame oil, divided
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 eggs, beaten
1 cup bean sprouts
3/4 cup Sky Valley Organic Thai Peanut Sauce
1/2 cup peanuts, roughly chopped
4 scallions, thinly sliced
1/2 lime, cut into wedges
Cook noodles according to package directions until just tender. Rinse under cold water and set aside.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the bell pepper and minced garlic and cook for 1-2 minutes until pepper is just softened, stirring the entire time, taking care not to burn the garlic.
Push the bell pepper to the side of the pan, then add in the remaining oil and beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
Add in the noodles, bean sprouts, peanuts and sauce then toss to combine, cooking for another 2-3 minutes to warm the sauce and finish softening the noodles. Stir in the scallions, squeeze with fresh lime juice and serve.