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Easy Pad Thai

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Skip the takeout restaurant and give this easy pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Ingredients

  • 4 ounces uncooked thick rice noodles
  • 1/2 pound pork tenderloin, cut into thin strips
  • 2 teaspoons canola oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 3 cups coleslaw mix
  • 4 green onions, thinly sliced
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped salted peanuts
  • Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Directions

  1. Cook noodles according to package directions.
  2. In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the onion mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set.
  3. Add the coleslaw mix, green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Easy Pad Thai Tips

Is it better to use a wok for pad thai?

As pad thai is a quick stir-fry at high heat, a wok works best because of its high-sided design. However, if you don’t own a wok, any kind of large skillet—be it nonstick, stainless steel, or a nicely-seasoned cast iron skillet—should do the trick! This vegetarian pad thai recommends using a nonstick skillet.

What other ingredients can you add to this easy pad thai recipe?

Try using thinly sliced chicken breast strips instead of pork. Stir in some sliced mushrooms, or add some additional color and flavor with peas and carrots.

How do you make pad thai not dry?

The secret to really good, flavorful pad thai that isn’t too dry is to keep everything moving as you prepare the dish. Have all of your ingredients ready to go before you begin. Once you start putting everything together, don’t let anything sit too long in the pan over the hot heat. Find more Thai-inspired recipes, or if you like, Thai-inspired chicken recipes.

Research contributed by Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1-1/4 cups: 361 calories, 8g fat (2g saturated fat), 78mg cholesterol, 1669mg sodium, 53g carbohydrate (23g sugars, 2g fiber), 19g protein.