Easy Homemade Pad Thai
About this recipe
This Easy Homemade Pad Thai is a quick and tasty alternative to takeout, ready in just 15 minutes. While it may not be traditional, this version packs in all the flavor you crave without the wait.
Using simple ingredients and a straightforward method, you can whip up this dish any night of the week. Perfect for satisfying those cravings for something fresh and exotic!
Ingredient notes
- You can substitute tamarind concentrate with ketchup if you don't have it on hand.
Tips from McCormick Spice's video
- Make sure to have all your ingredients prepped and ready to go since stir-frying happens quickly.
- Be aggressive when stirring the egg into the noodles to create those signature egg strands.
- Add bean sprouts right before serving to maintain their crispy texture.
No life story here — the video and the recipe are the whole point. All credit to McCormick Spice: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the Thai Kitchen Stir Fry Rice Noodles according to package directions.
- 2
In a bowl, mix together brown sugar, lower-sodium soy sauce, lime juice, Thai Kitchen Fish Sauce, McCormick Crushed Red Pepper, and ground ginger to create the sauce.
- 3
Heat oil in a large skillet over medium-high heat until shimmering.
- 4
Add the cooked noodles to the skillet and stir-fry for a minute.
- 5
Pour the sauce over the noodles and stir to combine.
- 6
Add one egg to the noodles and stir aggressively to scramble the egg and mix it in.
- 7
Once the egg is scrambled, add the bean sprouts and stir quickly to combine.
- 8
Plate the Pad Thai and garnish with crushed peanuts, cilantro, green onions, and lime wedges.
Heads up — we had to guess a little:
- The quantity of carrots is inferred as 1 cup based on typical Pad Thai recipes.
Credit where it's due: this recipe was transcribed from McCormick Spice's original video on YouTube. Follow them there — it's their dish.
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