Pad Thai Redux Recipe

Name: Pad Thai Redux
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces rice noodles; 2 tablespoons neutral oil (like grapeseed or canola); 1 large garlic clove, peeled and thinly sliced; 2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced; 2 baby bok choy, thinly sliced; 1 handful snow peas, ends trimmed, thinly sliced lengthwise; Coarse salt; 2 handfuls watercress, roughly chopped; 1 tablespoon toasted sesame oil; 1 lime, halved; 1 handful mint leaves, roughly chopped; 1 bunch scallions, thinly sliced (white and light green parts only); 1 handful peanuts, roughly chopped; 1/2 green jalapeno, thinly sliced (optional); Fish sauce for serving (optional)

Servings: persons

4 ounces rice noodles
2 tablespoons neutral oil (like grapeseed or canola)
1 large garlic clove, peeled and thinly sliced
2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced
2 baby bok choy, thinly sliced
1 handful snow peas, ends trimmed, thinly sliced lengthwise
Coarse salt
2 handfuls watercress, roughly chopped
1 tablespoon toasted sesame oil
1 lime, halved
1 handful mint leaves, roughly chopped
1 bunch scallions, thinly sliced (white and light green parts only)
1 handful peanuts, roughly chopped
1/2 green jalapeno, thinly sliced (optional)
Fish sauce for serving (optional)

1
Place the rice noodles in a large bowl and cover with nearly-boiling water. Let them sit until just softened, about 10 minutes. Drain them, cut them up a bit with scissors if they're very long and set them aside.
2
Meanwhile, heat the oil in a large skillet set over high heat. Add the garlic and cook until it's just fragrant, only about 30 seconds. Add the peppers and cook, stirring a bit, until beginning to soften, about 5 minutes. Add the bok choy and the snow peas and cook until they begin to soften a bit too, just another minute or 2. Season the vegetables with a large pinch of salt and then stir in the reserved noodles and then fold in the watercress.
3
Turn off the heat and stir in the toasted sesame oil and another pinch of salt while you're at it. Squeeze all the juice from the lime over the pad thai and stir to combine. Serve immediately with the herbs, scallions, peanuts and jalapeno. If you're not totally vegan, serve with a splash of fish sauce too.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces rice noodles, 2 tablespoons neutral oil (like grapeseed or canola), 1 large garlic clove, peeled and thinly sliced, 2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced, and more.

Yes, Pad Thai Redux falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pad Thai Redux

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions