Pad Thai

It's Friday - you're tired from a long week, who wants to think about making dinner? If you think you can't eat healthy fast food I'm here to change your mind! This Pad Thai recipe can be ready in under 20 minutes! (Seriously, in 20 minutes!)

Pad Thai

Pad Thai

Serves 4

Pad Thai

  • 1/2 package Pad Thai Noodles
  • 1/4 cup water
  • 2 cups frozen broccoli
  • 1 red bell pepper, thinly sliced
  • 1 cup carrots, shredded
  • 1 cup bean sprouts
  • 1 cup snow peas
  • 3 green onions, chopped
  • 1 cup cilantro, roughly chopped
  • 1/2 cup tamarind sauce
  • 2 tbsp soy sauce
  • 1 tbsp peanut butter
  • 1 lime, juiced
  • 1 cup peanuts
  • chili garlic sauce - optional


The key to getting your water to boil fast is to make sure the pot is covered. Bring a saucepan full of water to a boil. When boiling, uncover and add the noodles. (I used one bunch of the noodles from Annie Chung's package. Two bunches came in the box.) Boil about 4 minutes until done (or according to your package directions). Drain and rinse under cool water.


This recipe is best made in a wok - if you don't have a wok, use a large pot on your stove. Sauté the frozen broccoli and red bell pepper in 1/4 cup of water on medium high heat.

Once you've boiled and drained your noodles toss in the carrots, bean sprouts, and snow peas and sauté about one minute in the wok. Add in the green onions, cilantro, tamarind sauce, soy sauce, and peanut butter and continue to stir until the peanut butter melts.


Add in the rice noodles and stir until everything is combined. Squeeze a lime over everything and toss in one cup of peanuts. Top with any chili garlic sauce for a spicy kick!