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Pad Thai

This amazing recipe is easy, fresh, and can be made in under 30 minutes!
Prep Time15 mins
Active Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Keyword: Dinner, Easy Recipe, Healthy
Yield: 4 servings
Author: Lauren Allen


  • Sauce pan
  • Large pot
  • Measuring Cups



  • 8 oz rice noodles If you don't have rice noodles, regular rice works.
  • 3 tbsp oil
  • 3 cloves garlic minced
  • 8 oz uncooked chicken, shrimp, or tofu cut into pieces
  • 2 eggs
  • ½ cup dry roasted peanuts* See notes
  • 4-6 cups frozen Normandy vegetable blend
  • 1 cup bean sprouts optional
  • 2 limes optional
  • ½ cup cilantro optional

For Pad Thai sauce:

  • 3 tbsp fish oil Sub water if unavailable
  • 1 tbsp soy sauce Coconut aminos work great as well.
  • 2 tbsp rice vinegar* See notes
  • 1 tbsp Sriracha sauce less, or more, to taste
  • 2 tbsp natural crunchy peanut butter* See notes


  • Mix the sauce ingredients together. Set aside.
  • Fill large pot about half full with water. Drop in frozen vegetable blend and set on high until boiling. Once boiling, reduce heat and simmer until cooked through. If using a steamer pot, add water until just beneath holes of insert. Add vegetables, cover, and place on medium-high heat until cooked through.
  • In the meantime, heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
  • Add the shrimp, chicken or tofu, and garlic. The shrimp will cook in about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once. Cook tofu according to package instructions.
  • Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
  • Add noodles, sauce, bean sprouts and peanuts (if used) to the pan. Toss everything to combine.
  • Top with green onions, extra peanuts, cilantro and lime wedges (all optional). Serve!


If using roasted peanuts, use creamy peanut butter for the sauce.  Otherwise, I recommend using crunchy peanut butter and killing 2 birds with 1 stone.
If rice vinegar is unavailable, using regular white vinegar works fine.