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Easy Pad Thai

Prep Time:

30 min

Cook Time:


4 Servings


About the Recipe


  • 4 ounces uncooked thick rice noodles

  • 2 teaspoons canola oil

  • 1/2 pound pork tenderloin, cut into thin strips

  • 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

  • 1 tablespoon chili garlic sauce

  • 1 tablespoon lime juice

  • 2 tablespoons chopped salted peanuts

  • Chopped fresh cilantro leaves, lime wedges and fresh bean sprouts


Step 1

Prepare the noodles according to the package directions. Try not to break them as you place them in a large bowl, and be sure to use fully boiling water to rehydrate them. When the noodles are tender but slightly al dente, drain and discard the hot water. Rinse the noodles in cold water to stop the cooking process.

Step 2

Now comes the fun part: stir-frying! Heat the oil over high heat in a large nonstick skillet or wok. Add the pork and stir-fry until it’s lightly browned. Remove the pork and set it aside. Without wiping out the pan, add the shallot and garlic and cook until they’re tender and fragrant, about one minute, stirring constantly to keep the garlic from burning. Then, make a well in the center of the onion mixture and add the egg. Stir-fry for 1 to 2 minutes, until the egg is completely set.

Step 3

From here, the dish is nearly complete. Add the coleslaw mix along with the green onions, vinegar, sugar, soy sauce, fish sauce, chili garlic sauce, lime juice and peanuts. Stir-fry for about a minute, until the sauce is lightly bubbling and the coleslaw is wilted. Return the pork to the pan and continue to cook until it’s heated through. Finally, add the noodles and cook briefly to allow the flavors to come together.

Portion the stir-fry into four bowls. Garnish each dish with cilantro, additional peanuts, lime wedges and bean sprouts.


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