Easy Pad Thai

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Who needs takeout when you have this easy pad thai recipe? We make this version with pork tenderloin, but you can easily adapt the recipe to make chicken, shrimp or vegetarian pad thai.

Ingredients

  • 4 ounces uncooked thick rice noodles
  • 1/2 pound pork tenderloin, cut into thin strips
  • 2 teaspoons canola oil
  • 2 shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 large egg, lightly beaten
  • 3 cups coleslaw mix
  • 4 green onions, thinly sliced
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons fish sauce or additional reduced-sodium soy sauce
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon lime juice
  • 2 tablespoons chopped salted peanuts
  • Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts

Directions

  1. Cook noodles according to package directions.
  2. In a large nonstick skillet or wok, stir-fry pork in oil over high heat until lightly browned; remove and set aside. Add shallot to pan and cook until tender, about 1 minute; add garlic and cook 30 seconds. Make a well in the center of the shallot mixture; add egg. Stir-fry for 1-2 minutes or until egg is completely set.
  3. Add the coleslaw mix, green onion, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts; heat through. Return pork to pan and heat through. Drain noodles; toss with pork mixture. Garnish with cilantro, additional peanuts, lime wedges and bean sprouts.

Nutrition Facts

1-1/4 cups: 361 calories, 8g fat (2g saturated fat), 78mg cholesterol, 1669mg sodium, 53g carbohydrate (23g sugars, 2g fiber), 19g protein.

Skip the takeout restaurant and give this pad thai recipe a try if you need an easy and quick meal. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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