Easy homemade Pad Thai 🥢☺️ It’s important to have all your chopping done ahead of time for this recipe, but once you’re prepped the whole thing comes together in 15 minutes! I would recommend getting the Pad Thai noodles, Pad Thai sauce and salted preserved radish at your local Asian store; try to find the fresh Pad Thai noodles in the refrigerated section✨ . ▪️ 1 lb. Chicken, cut bite sized (optional, can sub shrimp)▪️1 lb. Firm Tofu, sliced in thin bite sized strips▪️4 Eggs▪️6 Cloves Garlic, minced▪️2 Shallots, minced▪️1 Cup Pantai or Maesri Pad Thai Sauce▪️1/2 tsp Cayenne Pepper▪️16 oz. Pad Thai Rice Noodles▪️4 Cups Bean Sprouts▪️1/3 Cup Salted Radish, minced▪️1 Carrot, cut julienne▪️3 Stalks Scallion, sliced in thin strips▪️3/4 Cup Roasted Unsalted Peanuts, diced small ▪️1+1/2 Limes, juice▪️1 Cup Fresh Basil Leaves▪️ . 🌱Vegetarian Modification: Leave out the chicken and add extra tofu . 1️⃣ Sauté chicken with salt and pepper until cooked through and then remove from the pan and set aside; pan fry the tofu until golden and remove from the pan and set aside; scramble the egg with salt and pepper and remove from the pan and set aside; cook noodles according to package right before you are ready to make the Pad Thai and set aside 2️⃣ Sauté the garlic and shallots in olive oil until fragrant (~3 min); add in the pad Thai sauce and cayenne and bring to a low boil 3️⃣ Add the noodles, salted radish, carrots, bean sprouts, egg and chicken; stir fry for ~3 minutes 4️⃣ Add the scallions, basil, lime, tofu and peanuts; stir fry until all ingredients are combined and enjoy! Option to serve with additional peanuts and bean sprouts on top . ⏲45 minute prep time + 15 minute cook time
