Pad Thai With Peanut Butter Sauce Recipe

Name: Pad Thai With Peanut Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pad Thai; 1 (8 ounce) package rice noodles; 3 tablespoons olive oil; 3 garlic cloves, minced; 1/4 cup Thai fish sauce; 1/4 cup sugar; 2 tablespoons vinegar; 1 tablespoon paprika; 1 egg, beaten; 1 teaspoon sweet soy sauce; 2 green onions, stems only, diced; 1/4 cup roasted peanuts, ground; 1 cup bean sprouts; Garnish; 1/2 cup bean sprouts; 1/2 cup green onion, stems only, diced; 1/2 lemon, cut into wedges; Peanut Butter Sauce; 1 tablespoon red chili paste; 1 cup coconut milk; 1 tablespoon fish sauce; 1/2 cup crunchy peanut butter; 1 tablespoon sugar

Servings: persons

Pad Thai
1 (8 ounce) package rice noodles
3 tablespoons olive oil
3 garlic cloves, minced
1/4 cup Thai fish sauce
1/4 cup sugar
2 tablespoons vinegar
1 tablespoon paprika
1 egg, beaten
1 teaspoon sweet soy sauce
2 green onions, stems only, diced
1/4 cup roasted peanuts, ground
1 cup bean sprouts
Garnish
1/2 cup bean sprouts
1/2 cup green onion, stems only, diced
1/2 lemon, cut into wedges
Peanut Butter Sauce
1 tablespoon red chili paste
1 cup coconut milk
1 tablespoon fish sauce
1/2 cup crunchy peanut butter
1 tablespoon sugar

1
Pad Thai:.
2
Soak rice noodles in cold water for 30 minutes or until soft. Drain and set aside.
3
Heat oil in skillet or wok over medium heat. Stir-fry garlic for 3-4 minutes. Add the noodles and stir-fry until the noodles are translucent. Reduce heat if the noodles begin to stick together.
4
Add fish sauce, sugar, vinegar and paprika. Continue to stir-fry until combined.
5
Stir in egg. Increase heat to high and cook, until egg sets. Reduce heat to medium-high and continue to stir-fry for 2 minutes until most of the liquid is reduced.
6
Stir in soy sauce, green onions, peanuts and bean sprouts. Mix well and plate.
7
Peanut Butter Sauce:.
8
Combine chili paste, coconut milk, fish sauce and peanut butter in sauce pan and bring to a boil.
9
Add sugar and boil for approximately 2 minutes. Remove from heat.
10
Pour approximately 2 tablespoons of sauce over individual servings of Pad Thai.
11
Serve with:.
12
Side dishes filled with bean sprouts, chopped green onion tops, lemon wedges.

716

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 23 ingredients. The key ingredients include: Pad Thai, 1 (8 ounce) package rice noodles, 3 tablespoons olive oil, 3 garlic cloves, minced, and more.

Yes, Pad Thai With Peanut Butter Sauce falls under the Seafood 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 With Peanut Butter Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions