Easy, Accessible Pad Thai. This Pad Thai recipe is hands-down one of the easiest, tastiest recipes on the blog. It's a quick and easy alternative to takeout that any beginner cook can accomplish, but it's important to note that we skipped some traditional ingredients like dried shrimp, tamarind, pressed tofu, and bean sprouts. Pad Thai is believed to have originated in Thailand during World War II.

Pad Thai Sauce is actually a very easy mix of fish sauce, vinegar, sugar and chili peppers. The sugar helps to temper the strong fish sauce flavor. Join Amy as she makes an Easy Pad Thai. You can have Easy, Accessible Pad Thai using 16 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Easy, Accessible Pad Thai

You need 8 oz of pad thai noodles, (sometimes labeled as pho noodles, but get the wide ones - they're about 1/3" wide uncooked).
It's 2 of eggs, whisked and lightly seasoned with salt.
Prepare 2 cups of mung bean sprouts.
It's 1/2 lb. of protein of choice (I prefer shrimp or chicken), cut in bite-sized pieces and lightly seasoned w/ salt & a pinch of sugar.
It's of oil for frying.
Prepare 2 of green onions, cut into 1.5"long segments.
You need 4 of lime wedges to serve on the side.
You need of cilantro, chopped, for garnish.
It's of For the sauce:.
You need 3 Tablespoons of ketchup.
Prepare 2.5-3 Tablespoons of fish sauce.
You need 1 Tablespoon of lime juice.
Prepare 1 Tablespoon of Worcestershire sauce.
Prepare 1-2 Tablespoons of brown sugar (or white sugar if you don't have brown).
You need 2 cloves of garlic, minced.
Prepare 1 Tablespoon of crushed chili flakes, or to taste (I'd say this makes the dish about a 7 on the heat scale).

This dish is great for home cooks who want to get something on the table that is easy and delicious! An easy and authentic Pad Thai recipe that you can follow. The recipe comes with a video demonstration and the detailed cook's note. Pad Thai is a stir-fried rice noodle dish served and eaten as street food throughout Thailand.

Easy, Accessible Pad Thai instructions

There are 2 options for prepping the noodles: 1) If you have time, soak the noodles in enough cold water to cover for 1 hour and then drain well. This results in a better texture. OR 2) Soak the noodles in enough hot water to cover for about 12 to 15 minutes or so, until all the noodles go completely limp when you pull them up by the handful out of the water, and drain well..
Mix all sauce ingredients in a bowl and stir thoroughly to incorporate all the seasonings evenly..
In a large wok or non-stick pan, bring a Tablespoon of oil up to medium high heat and saute/stir-fry your protein until cooked through. Set aside..
Scramble your eggs and set aside with the other protein..
Turn the heat to high, add 1 or 2 Tablespoons of oil to the pan, wait about 15 seconds to heat it up, and add in the noodles. Let the noodles sit for about 30 seconds so as not to disperse the heat then give a toss to redistribute them. Do this 3 or 4 times before adding in the rest of your ingredients. If your noodles start to stick together a little at this point, don't worry. When you add the liquid from the sauce, they'll separate again as you stir..
Add in the rest of your ingredients - meat, eggs, sprouts, green onions, and sauce - and toss thoroughly to season each noodle strand..
If you like some crispy/charred bits to your noodles, now is the time to add another Tablespoon of oil to the pan, and just let your noodles sit for a minute and a half to two minutes. This will crisp up some of the edges..
Garnish to taste with chopped cilantro and serve with lime wedges. The added fresh lime juice gives the dish extra zip..
Enjoy! :).

It has all the flavor of the signature Thai cuisine- the sourness of. If you love chicken pad Thai but are not sure how to make it at home, then this quick recipe is for you. Combine pad Thai sauce ingredients together in a cup, stirring well to dissolve sugar. Note that this sauce needs to taste sweet first, followed by sour and then salty to create good pad Thai. As pad thai is one of the most popular street foods in Thailand, she encouraged us to approach it at home the way the street vendors do: the prep is already done, so you can finish it in a flash.