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Pad Thai

Pad Thai

If you're looking for a quick and easy way to incorporate vegetables into your meal, this is a winner!

By Heather Lang


Stir-fry rice noodles

3 Tbs. dark brown sugar

2 Tbs. soy sauce

Couple dashes of Worchestershire sauce

1/4 cup lime juice

1 1/2 Tbsp. fish sauce (If I don't have fish sauce on hand, I just increase the soy sauce a bit more to get the salty flavor)

Vegetables (I use what I have on hand. Usually onions, peppers, carrots, spinach, mushrooms and corn)

1/2 to 1 cup peanuts (to taste)

1-2 lbs. meat (shrimp, chicken, fish or beef)

1 tsp. Siracha or red pepper flakes (optional)

4 eggs

1 Tbs. garlic


Prepare stir-fry rice noodles as labled on the package

In a small bowl, whisk the brown sugar, lime juice, soy sauce, fish sauce and Worchestershire sauce until the brown sugar dissolves. Set aside.

Slice up all vegetables you choose to use

Cook the meat in a large skillet.

Add the vegetables to the cooked meat in the skillet. Cook until the vegetables are tender.

Once vegetables are tender, move all ingredients to one side of the pan. Crack 4 eggs into the clear side of the pan.  Cook eggs thoroughly and scramble lightly.

Mix all ingredients in the pan. Add cooked noodles to the pan and toss together in the skillet with the sauce you prepare. Serve hot.