Pad Thai Recipe By Marion Grasby | Open Dishes Recipe Online Blog

If you’re in the mood for something delicious and quick to whip up, you’ve got to try this 22-Minute Pad Thai recipe! It’s the perfect meal for those busy weeknights when you just don’t have the time or energy to spend hours in the kitchen. The best part is, you can customize it to your liking and make it as spicy or as mild as you want.

22-Minute Pad Thai Recipe

Ingredients

4 oz. rice noodles
2 tablespoons vegetable oil
1 clove garlic, minced
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 egg
1/2 cup tofu, diced
1/4 cup peanuts, chopped
2 green onions, thinly sliced
2 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon chili sauce (optional)

Instructions

Soak rice noodles in hot water for 15 minutes. Drain and set aside.
Heat oil in a wok or large pan over medium-high heat. Add garlic, onion, red bell pepper, and tofu. Cook for 2-3 minutes until vegetables are tender.
Push the vegetables to one side of the pan and add the egg. Scramble the egg until fully cooked.
Add the drained noodles to the pan along with fish sauce, soy sauce, brown sugar, and chili sauce (if using). Toss everything together until heated through.
Top with chopped peanuts and green onions. Serve immediately.

If you prefer chicken in your Pad Thai, try this recipe by Marion’s Kitchen for a delicious twist on this classic dish.

Marion’s Kitchen Chicken Pad Thai Recipe

Ingredients

14 oz. rice stick noodles
2 tablespoons vegetable oil
1 lb. boneless skinless chicken thighs, sliced
2 cloves garlic, minced
1 small onion, chopped
1 red bell pepper, sliced
1 cup beansprouts
2 green onions, sliced
1/4 cup peanuts, chopped
2 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon palm sugar
2 tablespoons tamarind concentrate
2 eggs, lightly beaten
Lime wedges and cilantro for serving

Instructions

Soak noodles in hot water for 15 minutes. Drain and set aside.
Heat oil in a wok or large pan over medium-high heat. Add chicken and cook for 2-3 minutes until browned.
Add garlic, onion, and red bell pepper to the pan. Cook for another 2-3 minutes.
Add beansprouts and green onions to the pan and toss everything together until heated through.
In a small bowl, whisk together fish sauce, oyster sauce, soy sauce, palm sugar, and tamarind concentrate.
Push the chicken and vegetables to one side of the pan and add the beaten eggs. Scramble the eggs until fully cooked.
Add the cooked noodles to the pan along with the sauce. Toss everything together until heated through.
Top with chopped peanuts and cilantro. Serve with lime wedges on the side.

Whether you prefer the classic Pad Thai or the chicken version, you can’t go wrong with these delicious recipes. They’re quick, easy, and perfect for those busy weeknights when you just don’t have the time to spend hours in the kitchen. Give them a try and you won’t be disappointed!

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