Monday, October 11, 2010

Pad Thai

I love, love, love Pad Thai!  But lately it seems like whenever I order it out it is so greasy.  So I made it at home and it was super easy and so tasty.  This literally took me less than 1/2 hour.  

8 oz rice noodles
1 medium onion, quartered and sliced thin
1/2 bell pepper, sliced thin in 1 inch pieces
1 lb. tofu
2 cloves garlic, minced
4-6 scallions, sliced
2 Eggs
1 c. bean sprouts (optional)
1/2 lime, sliced (optional)
1/2 c. crushed peanuts, toasted (optional)

4 tsp. fish sauce
2 Tbs. sugar
2 Tbs. white vinegar
1/2 tsp. salt

Boil 5 C. water and soak rice noodles until desired consistency, 5-8 minutes, then drain and set aside.

Mix all sauce ingredients in a small bowl and set aside.

Heat a wok or saute pan until fairly hot, add 2 Tbs olive oil and onion, bell pepper, tofu and saute 5-7 minutes or until tofu is slightly browned.  Add garlic and scallions and cook 2 more minutes.  Add noodles and sauce and mix well.  Push ingredients to side and crack both eggs into pan and scramble.  When done stir eggs into dish and turn off heat.  

If you like bean sprouts add them now.  Plate the noodles and sprinkle with peanuts and top with lime slice.  

I topped mine with roasted butternut squash...


I wish you enough.


  1. awesome. I love the butternut squash on top - I'm definitely going to make this!!

  2. That looks SOOOO good! Singha Thai here in Moab makes Pad Thai, and I am not a big fan of theirs. Yours looks much better! I like the idea of butternut squash too.