halfbakedharvest4.7
20 Minute Pad Thai
Twenty minutes and one pan! Delicious and quick
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●stove
📝 Preparation Steps
1
Place noodles in a large bowl and cover with boiling water. Let sit ⏱️ 10 minutes and then drain.
2
In a small bowl, stir together the fish sauce, lime juice, soy sauce, brown sugar, 2 tablespoons peanut oil, ancho chile powder, and sambal oelek.
fish sauce3 tablespoonsfresh lime juice3 tablespoonslime (cut into wedges (optional))1soy sauce1 tablespoonspeanut oil3 tablespoonsground ancho chile powder2 teaspoonssambal oelek1 tablespoon
3
Heat the remaining oil in a wok or a large, deep skillet over medium heat. Add eggs and cook, stirring, until set, about ⏱️ 30 seconds. Remove eggs to a plate.
large eggs (lightly beaten)3
4
Return pan to stove and increase heat to high. If needed add a tablespoon more of oil. When the pan is hot add the red bell pepper and stir fry for ⏱️ 3-4 minutes, add the sugar snap peas and garlic stir-fry a few seconds. Add noodles and toss well with ingredients in the pan. Stir-fry ⏱️ 1 minute.
large red bell pepper (sliced thin)1garlic (finely chopped)4 cloves
5
Add fish-sauce mixture to the pan, tossing to combine with noodles. Add half of the peanuts, and eggs. Stir to combine, and transfer to a serving dish. Sprinkle with remaining peanuts, cilantro, and scallions. Toss immediately and serve with lime wedges.
large eggs (lightly beaten)3fresh lime juice3 tablespoonslime (cut into wedges (optional))1
Nutrition Facts
calories
472 kcal
serving Size
6 g
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