Super Simple Pad Thai

Gabrielle Lazaric
by Gabrielle Lazaric
2 Servings
25 min

This is a super easy recipe for the classic pad Thai! It takes less than 15-minutes to cook, so it is perfect for those nights you want something tasty but don't feel like spending hours in the kitchen.

Great protein options for this dish are tofu, chicken or shrimp!

For this recipe I just used shredded carrot and some sugar snap peas, but you can add any veggies you like! I also like adding red pepper & edamame.

This meal also saves super well. I always make extra so I can take it to work for lunch the next day!

Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 150-200g of rice noodles
  • 1 small shallot
  • 2 medium sized carrots
  • 200g of sugar snap peas
  • 1 tsp of sesame oil
  • 2 tsp of minced garlic
Pad Thai Sauce
  • 1 tbsp of ketchup
  • 1 tbsp of warm water
  • 1 tbsp of peanut butter
  • 2 tbsp of soy sauce
  • 3 tbsp of hoisin sauce
Toppings (optional)
  • Fresh lime juice
  • Cilantro
  • Crushed peanuts

Bring a medium sized pot of water with salt to a boil.
While you're waiting for the water to boil - wash the snap peas, peel and shred the carrots, mince the garlic and finely chop the shallot.
Once the water has boiled, place in the rice noodles and cook according to the package (3-5 minutes).
After the noodles are cooked, drain and rinse with cold water to prevent them from sticking.
In the same pot on medium heat, add the sesame oil, shallot and minced garlic. Cook until fragrant.
To the pot add your carrots and snap peas, cook for 5 minutes.
While your veggies cook, combine all of the ingredients for the sauce in a small bowl.
Once the veggies are cooked, add the rice noodles & sauce, stir to combine.
Lower the heat to low and simmer for 3-5 minutes.
Plate the pad Thai and top with fresh lime juice & cilantro.