30 Minute Pad Thai Recipe | Made with Quốc Việt Foods Stir-Fry Base

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

Heat up some oil in a pan and start sauteing half a sliced onion and half a bulb of minced garlic for five minutes until golden and browned.

Add one whole shredded carrot and half a pound of sliced chicken breast to the pan, cooking on high heat for seven minutes.

Combine seven tablespoons of pad thai stir-fry noodle base with one cup of water to make the pad thai sauce.

Pour the sauce over the chicken and add half a pound of clean and deveined shrimp, cooking on high for an extra five minutes.

Add half a pound of fried tofu and cook for another five minutes.

Add one bag or one pound of fresh pad thai noodles to the pan and drizzle the remaining pad thai sauce over them.

Close the lid and cook for five to seven minutes until the noodles are al dente.

Add one egg straight to the pan and scramble it before mixing it in with the noodles.

Add a handful of chives and green onions to the pad thai and shut off the heat.

Add one pound of clean bean sprouts and combine well.

Garnish with roasted peanuts and limes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens