This 20 Minute Pad Thai recipe is easy, saucy, and super duper delicious!! The perfect weeknight vegetarian dinner option!
In case you don’t know what pad Thai is, it is one of the most well known Thai dishes. The dish is a stir fry of noodles, a protein, a few veggies, and a little squeeze of lime on top. The end product is a super easy and delicious bowl of noodles that your whole family is gonna be obsessed with!
Any noodle/pasta dish is my go to when I’m busy. I always know that I can whip something up in 30 minutes or less that’s still super comforting and yummy!
Ok, let’s get into the nitty gritty of the ingredients and how you’re gonna prepare them.
The Base: Noodles
You can go two ways with the noodles. Traditionally rice noodles are used. Those aren’t really my jam so I opt to go the route of traditional fettuccine noodles.
When cooking the noodles, be sure to cook them until they are just al dente. If they’re over cooked, they’re too squishy and not as enjoyable.
Protein:
What types of proteins you may be wondering? In most Pad Thai dishes the proteins can include, but aren’t limited to, chicken, beef, shrimp, or even tofu if they’re getting wild!
But, instead of adding that protein, in my recipe I just doubled the veggies!! I ended up liking the finished product a bit more.:) The dish turns out to be a bit lighter and it’s also vegetarian if that’s what you’re looking for!
Veggies:
Now comes the fun part! When it comes to the veggies you can mix it up however you would like to! My favorite combo is just some sauteed bell pepper and carrot ribbons. If you want you can add in some mushrooms, peas, or garlic even. Whatever floats your boat! 😉
20 Minute Pad Thai Recipe
AuthorbasilanddillBring a large pot of salted water to boil. Put in your noodles and cook for the recommended amount of time on the package. Then strain the pasta.
While the water is boiling/noodles are cooking, thinly slice the bell pepper and peel the carrots into ribbons with a potato peeler. Then put the bell pepper and carrots into a large pan with a drizzle of sesame oil.
Cook the bell pepper and carrots on high heat stirring occasionally until the bell pepper is soft.
In a medium bowl, whisk together the brown sugar, rice vinegar, soy sauce, lime juice, and chili paste until combined.
When the sauce, noodles, and veggies are ready, mix them together in the noodle pot then plate. Top with crushed peanuts, cilantro, and lime juice nad enjoy! <3
Ingredients
Directions
Bring a large pot of salted water to boil. Put in your noodles and cook for the recommended amount of time on the package. Then strain the pasta.
While the water is boiling/noodles are cooking, thinly slice the bell pepper and peel the carrots into ribbons with a potato peeler. Then put the bell pepper and carrots into a large pan with a drizzle of sesame oil.
Cook the bell pepper and carrots on high heat stirring occasionally until the bell pepper is soft.
In a medium bowl, whisk together the brown sugar, rice vinegar, soy sauce, lime juice, and chili paste until combined.
When the sauce, noodles, and veggies are ready, mix them together in the noodle pot then plate. Top with crushed peanuts, cilantro, and lime juice nad enjoy! <3