If you love Thai food, you’ll love this classic recipe for One Pot Spicy Pad Thai. This recipe is made specifically for vegetarians in mind, but you can easily substitute the tofu for chicken. Or don’t add any meat or tofu. The recipe is just as wonderful without. It’s your choice.
Mr. Chef and I LOVE Thai food and I usually get the vegetarian version as most Pad Thai is made with fish sauce.
Sadly, the last time Mr. Chef and I ate at our favorite Thai food restaurant, we both got food poisoning! I have no idea how. His sickness went out one way and mine the other. (TMI, I know.) The pain in my stomach did not go away and I figured I must’ve contracted a parasite. After a week of continued nauseousness, I went to my homeopathic doctor and sure enough, I had 2 parasites. Two-hundred dollars later, I’m cured. Ouch! I should send the restaurant my bill.
Don’t order out, order in and make this delicious one pot spicy Pad Thai. One bite of this Spicy Pad Thai main dish and you will discover noodle heaven!
The restaurant we frequent is very pristine and looks amazingly clean. However, there are many things that can go wrong with any restaurant. It could’ve been tainted ice in our drinks because an employee didn’t wash their hands, our tofu in our spring rolls could’ve been tainted, etc. However, once you get food poisoning from a restaurant, it’s hard to go back for another meal. You dig? I’m very leery.
Any who, because of my love for Pad Thai and my hestitantness (is that a word?) to frequent a Thai restaurant again, I made this one pot Spicy Pad Thai at home and oh how it hit the spot. This recipe for Pad Thai is easily made in one pot making it so easy you’ll want to make it every night!
The spiciness in this Pad Thai recipe isn’t too bold, yet spicy enough to give it a beautiful flavor. The added peanuts give this dish a delicious crunch. And anything tastes wonderful with green onions.
This one pot spicy Pad Thai recipe is:
Easy to make
High in manganese
High in thiamin
Very high in vitamin C
- 2 tablespoons brown sugar
- 1/3 cup soy sauce
- 1 tablespoon Sriracha hot sauce (or to taste)
- 2 inches fresh ginger, grated
- 1/4 pound rice noodles (soak 60 minutes in cold water and drain)
- 2 tablespoons olive oil, plus extra as needed
- 2 cloves garlic, minced
- 8 ounces tofu, drained, pressed, and chopped (or substitute 1 cup cooked and shredded chicken breast)
- 2 large eggs, lightly beaten
- 1/2 teaspoon crushed red pepper flakes
- 1 handful fresh cilantro, chopped
- 4 green onions, sliced
- 1/4 cup roasted peanuts, ground
- 2 cups bean sprouts
- In a medium bowl, whisk together brown sugar, soy sauce, sriracha, and ginger. Set aside.
- Warm oil in a large stock pot over medium heat. Add garlic and saute, stirring occasionlly, until fragrant (about 1 minute). Add tofu (or chicken) and keep stirring until golden brown (or chicken is warmed through). Remove tofu (or chicken) to prevent overcooking; set aside.
- Add noodles to pot. They will stick together, so stir fast and separate them as you go. Add a little water, as needed, stirring occasionally. Stir in Pad Thai sauce until thoroughly combined. The noodles should appear soft and moist. Turn heat to low. Return tofu (or chicken) to the pot. Push contents to the side to make room to fry eggs. (If pan is too dry, add 1 more tablespoon of oil before cooking eggs.)
- Add eggs and red pepper flakes to center of pot and scramble. When eggs are cooked through, stir contents in pot all together until well combined. Remove from heat.
- Add chives, green onion, peanuts, and bean sprouts. Stir to combine.
- Serve immediately.
Recipe inspired by Domestic Super Hero