Quick & Easy Pad Thai
Homemade Pad Thai Made Simple with Store-Bought Sauce
Craving a satisfying meal in a hurry? This ‘Pad Thai’ recipe, made with a convenient store-bought sauce, is your answer! It’s a hearty one-dish meal that’s both quick and incredibly delicious. We’ll show you how to whip up this fantastic Thai classic at home with minimal effort, perfect for even beginner cooks!
Main Ingredients- 5 Shrimp (peeled and deveined)
- 150g Fresh Bean Sprouts
- 160g Dried Rice Noodles (prepare plenty of cooking water)
- 1 Egg
- 1/4 Onion (thinly sliced)
- 1/4 Zucchini (julienned)
- Small portion of Napa Cabbage (shredded)
- 1-2 Imitation Crab Sticks (cut into bite-sized pieces)
Sauce & Seasoning- 1/2 bottle Store-bought Pad Thai Sauce (approx. 200g)
- 3 Tbsp Cooking Oil
- 1/2 bottle Store-bought Pad Thai Sauce (approx. 200g)
- 3 Tbsp Cooking Oil
Cooking Instructions
Step 1
First, soak the dried rice noodles in cold water for at least 30 minutes. If you’re short on time, soaking them in hot water for about 10 minutes also works, but cold water yields a better texture. Heat 3 tablespoons of cooking oil in a pan over medium heat. Add the soaked rice noodles to the pan and pour in about 200g of the store-bought Pad Thai sauce. Stir-fry for about 2 minutes, ensuring the sauce coats the noodles evenly. If the noodles were under-soaked, they might make a ‘crunchy’ sound; if so, add a little water and continue stir-frying until cooked.
Step 2
Once the noodles are partially cooked, add the sliced onion, shredded cabbage, and julienned zucchini to the pan. Stir-fry together until the vegetables are slightly tender. Avoid overcooking them to maintain a pleasant crispness.
Step 3
While the vegetables are cooking, push them to one side of the pan to create space. Crack the egg into the empty space. As the egg begins to set, gently scramble it with chopsticks or a spatula until softly cooked. Then, mix the scrambled egg with the other ingredients in the pan.
Step 4
Finally, add the imitation crab sticks, shrimp, and fresh bean sprouts to the pan. Stir-fry briefly, just until the bean sprouts wilt slightly and the shrimp turn pink. This quick stir-fry is key to achieving a delicious Pad Thai! Ensure the shrimp are cooked through and the bean sprouts remain crisp for the best flavor and texture.
