20 Minute Pad Thai

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I don’t know why, but the past week has been ALL Thai food for lunch and dinner. I would eat it for breakfast, but I don’t think Tom Kha would go well with a hot cup of coffee. For lunch, I had a mad craving for a hot, tart, and savory plate of Pad Thai, but I didn’t want to spend hours finding and prepping for this simple plate. Instead, I cheated! With just a few ingredients and a lot less time, I can say that I’m a pretty happy camper. Er, eater.

20 Minute Pad Thai 


1 bottle of store-bought Pad Thai Sauce (I used sauce from LA-based, Ayara Thai. It’s preservative free!)

1 eggs

3 handfuls of clear rice noodles (thick or thin works fine)

2 cups of bean sprouts

1 garlic clove, minced

1 cup tofu, cubed

1 tbsp. vegetable oil

Cilantro for garnish

Lime wedge for garnish

1. Set your noodles in a pot or heat-safe bowl. Rice noodles get soggy if you soak them in water for too long, so instead, bring the water to the noodles once it’s boiling. Cook noodles for 8-10 minutes or until chewy.

2. In a Wok or a large pan sauté the minced garlic and bean sprouts for 2-3 minutes on medium-low heat and set aside. Add another dash of oil along with the cubed tofu and cook until golden and set aside on a separate plate.

3. Add the egg and scramble for less than 2 minutes. Be careful to not overcook the egg, it’ll cook more when you add it to the noodles at the end.

4. Finally, add the Pad Thai sauce to your empty pan. On high heat, bring sauce to a quick boil, adding your noodles to the pan. Add in cubed tofu, sauté for 3 minutes, then add the eggs and bean sprouts in at the end.

5. Once your noodles have hit the plate, garnish with cilantro and a wedge of lime.

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