top of page

Pad Thai


Pad Thai

Thanks to Thai Kitchen we can now make authentic tasting Pad Thai!

1 pkg (8 oz) Thai Kitchen Stir-Fry Brown Rice Noodles

1 Tbs lime juice

2 1/2 Tbs Thai Kitchen Premium Fish Sauce

1 Tbs rice vinegar

1 Tsp paprika (optional)

1 egg well beaten

3 Tbs olive oil

1 Tbs garlic powder

6 oz Your Choice of Sliced Protein: chicken, prawns, vegetables or tofu

1 cup bean sprouts

1/2 cup unsalted peanuts, crushed

(or nuts of your preference)

Optional garnishes include: springs of fresh cilantro, fresh chilies and/or lime wedges.

Cook Thai Kitchen Rice Noodles as directed on the box:

Bring a large pot of water to a boil, remove from heat. Add rice noodles, stir to separate noodles. Let stand 5 minutes or until noodles are tender but firm.

Drain well. Set aside.

Meanwhile: In a bowl, combine lime juice, fish sauce, rice vinegar and paprika. Set aside. Heat 1 tbs oil in a wok or frying pan; cook 1 well beaten egg until scrambled. Remove and set egg aside. In the same wok or fry pan, heat 2 tbs olive oil. Add garlic powder and sliced Protein. Stir-fry for 1 minute. Add pre-cooked strained rice noodles and sauce mixture. Stir-fry for 3 - 5 minutes or until all ingredients are well cooked. Add the bean sprouts, crushed nuts and scrambled egg. Mix well to combine. Serve immediately with garnishes of your choice.

Serves 4

bottom of page