| Level: | Easy |
| Total: | 50 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 12 ounces pad thai noodles (thin rice noodles)
- 1/2 cup low-sodium soy sauce
- 1/2 cup brown sugar
- 1/4 cup smooth peanut butter
- 2 tablespoons fish sauce
- 2 tablespoons chile garlic sauce
- 3 limes, zested and juiced
- 4 scallions, sliced thin, whites and greens separated
- 4 cloves garlic
- 3 tablespoons minced fresh ginger
- 1/4 cup peanut oil
- 1 cup sliced cremini mushrooms
- 1 cup sliced shiitake mushrooms
- 1 small bunch asparagus, cut into 1-inch segments
- 1 large red bell pepper, sliced thin
- 1 large egg, beaten
- 1 cup bean sprouts, rinsed
- 1/2 cup chopped unsalted peanuts
- 1/4 cup fresh cilantro
- Sriracha for serving, optional
Instructions
- Place the noodles in a large bowl and completely cover with boiling water. Allow them to soak and soften while you prepare the sauce and vegetables, checking and tossing the noodles occasionally to separate them and see when they are ready (they will still have a bit of a bite), 6 to 7 minutes. Drain and rinse under cold water.
- For the sauce: Combine the soy sauce, brown sugar, peanut butter, fish sauce, chile garlic sauce, lime zest and juice in a blender, along with the whites of the scallions, garlic and ginger. Blend to combine, 15 to 20 seconds. Set aside.
- Heat the peanut oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring, until they begin to brown, about 2 minutes. Next, throw in the asparagus and red bell pepper, cooking for another minute or two. Push the veggies to the outer edge of the skillet and add the egg, stirring in the center of the skillet until the eggs scramble, then mix in with the vegetables. To ensure the vegetables keep their color and crunch, remove the vegetable-egg mixture from the skillet with a slotted spoon and set aside.
- Add the noodles and the sauce to the hot skillet and stir to combine. Allow to come to a boil and cook, tossing to coat completely and allowing the sauce to thicken slightly, 1 to 2 minutes. Add the vegetables back to the skillet and carefully toss to combine. If the sauce is too thick, add 1/4 to 1/2 cup hot water. Remove the skillet from the heat and toss in the bean sprouts. Taste and adjust the seasoning. Transfer to a serving bowl and garnish with the chopped peanuts, cilantro, reserved scallion greens and as much sriracha as your heart desires.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 825 |
| Total Fat | 36 g |
| Saturated Fat | 7 g |
| Carbohydrates | 104 g |
| Dietary Fiber | 10 g |
| Sugar | 28 g |
| Protein | 29 g |
| Cholesterol | 118 mg |
| Sodium | 1951 mg |
Reviews
Used veggies including fresh garlic from our CSA and pre chopped which saved time. The sauce was DELICIOUS! I added a teaspoon of Sriracha and sweet chili sauce instead of garlic. I will definitely make this again!
This was delicious. I used up all my left over fresh veggies and made it a great meal!
So yummy! Much better than the take out at our nearest Chinese restaurant, just a little more effort than picking up take out, and SO much cheaper. Will be doing this one often! Thanks Ree!!!
This was 5 star delicious but too much chopping, too many dirty dishes, and overall a lot of effort. I made almost exactly as written with the exception of using avocado oil (no peanut oil on hand), used 1 tbsp of fish sauce because it can be overwhelming, and I used 1 1/2 limes since numerous people mentioned 3 limes was too much. I’m glad it made a lot because I’m already looking forward to the leftovers even tho I’m completely stuffed. It’s a lot easier to order takeout, but this was tastier.
Super flavor!
Way too much lime. One lime and it would be great. Also use more veggies or less noodles would be better.
This was a hit with everyone in my house – including my 2 and 4 year olds. We’re vegetarian so I didn’t use fish sauce (added an extra splash of soy sauce) and I only had two limes. Will definitely make it again.
I wasn’t super impressed with this and I love Ree’s recipes. I followed the recipe exactly (except for using less lime like suggested by others) but it was just okay. My husband said it tasted like peanut butter.
Full of flavor and deliciousness! A family hit and a definite make again.
Only gave it 4 stars based on the amount of (3) lime zest/juice called for. We felt the lime taste overpowered the other flavors in the sauce . I would cut the lime to only using the juice of one lime next time. I would also use another tablespoon of the sweet chili sauce, 1 more bunch of asparagus and 1 more red/orange/yellow pepper. That way the ratio of the veggies with the noodles is more equal.