Copycat Authentic Pad Thai! Loaded with veggies, fresh herbs, thai rice noodles and an easy tangy sweet sauce. This Pad Thai recipe is restaurant quality and can be made in less than 30 minutes!
- 8 ounces flat thai rice noodles
- 1 tbsp olive oil
- 1 medium bell pepper, thinly sliced
- 1 cup carrots, julienned
- 4 green onions, white and green parts
- 1 cup bean sprouts
- 4 cloves garlic, minced
- 2 large eggs, whisked
- 1/2 cup cilantro, chopped
- 1 medium lime
- lime wedges for serving, if desired
Pad Thai Sauce
- 3 tbsp low sodium soy sauce
- 1 tbsp fish sauce
- 1 tbsp rice vinegar
- 3 tbsp light brown sugar
- 1 tsp sriracha, or more to taste
- 1 tbsp oyster sauce
Cook noodles according to package instructions. Rinse in cold water then toss in a bit of olive oil so they don't stick together.
Stir together the sauce ingredients: soy sauce, fish sauce, rice vinegar, brown sugar, Sriracha and oyster sauce in a small bowl and set aside.
Heat olive oil in a large skillet or wok over medium high heat. Add in bell peppers, carrots, the white ends of the green onions and bean sprouts. Saute for 4-5 minutes or until tender and golden brown on the outside.
Add in garlic and cook for an additional minute. Make a well in the center of the veggies and add 1 tbsp of oil. Add in the whisked eggs and stir until the eggs are cooked.
Add in the sauce as well as the noodles to the pan and toss to combine.
Stir in the green parts of the green onions, cilantro, and the juice of one lime. Serve immediately with lime wedges for serving, if desired.