Pad Thai

Pad Thai

Nov 16 2017


20-25 mn

Serves 5

I love asian flavors and is usually my go to route when I am not sure what to make for dinner. This is a simplified version of traditional Pad Thai and it is really easy to prepare! It may sounds and look scary with the long list of spices but I can assure you it is not! You can use any of the spices listed to bring extra flavors to many dishes and they keep well in the fridge


  • 1 pack of rice noodles ( Pad Thai noodles)
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tbsp of avocado oil
  • 2 tbsp of sesame oil
  • 2 tbsp of soy sauce
  • juice from 1 lime
  • 1 tsp of fish sauce if you do not have any, it is ok to skip this one)
  • 2 eggs
  • 1/2 cup of frozen peas, thawed
  • 1/2 cups of frozen broccoli, thawed
  • 1/4 cup of roasted and slated peanuts
  • 2 carrots chopped
  • 1 cup of frozen shrimps, thawed


Cook the noodles according to package instructions.

Meanwhile heat up the avocado oil and sauté the onion, garlic, and carrots for a few minutes, until they soften a bit.

Add the peas, broccoli and shrimps and cook for 5 minutes. Push them on the side of the pan and cook the eggs until scrambled. Combine everything including the spices and toss in the noodles. Sprinkle with toasted peanuts and some cilantro!

I went for a shrimp version this time, but it would be easy to add instead small cubes of tofu, chicken or even make this vegetarian!

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