Pad Thai that’s ready in just 15 minutes! Rice noodles sautéed with bell pepper, bean sprouts, garlic, peanuts, scallions and eggs then tossed with Thai Peanut Sauce. A must save for weeknight dinners. If you love flavoful ethic food, then you are going to love this simple Pad Thai recipe.
2 oz. rice noodles
2 tbsp. sesame oil, divided
3 cloves garlic, minced
1 red bell pepper, thinly sliced
2 eggs, beaten
1 c. bean sprouts
3/4 c. Thai Peanut Sauce
1/2 c. peanuts, roughly chopped
4 scallions, thinly sliced
1/2 lime, cut into wedge
- Cook noodles according to package directions until just tender. Rinse under cold water and set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the bell pepper and minced garlic and cook for 1-2 minutes until pepper is just softened, stirring the entire time, taking care not to burn the garlic.
- Push the bell pepper to the side of the pan, then add in the remaining oil & beaten eggs. Scramble the eggs, breaking them into small pieces as they cook.
- Add in the noodles, bean sprouts, peanuts and sauce then toss to combine, cooking for another 2-3 minutes to warm the sauce and finish softening the noodles. Stir in the scallions, squeeze with fresh lime juice and serve.