Pad Thai

Ingredients · for 4 (scales to your household)

• 8 ounces Flat rice noodles $2.50
• 3 Tablespoons Oil $0.23
• 3 cloves Garlic $0.09
• 8 ounces Uncooked shrimp, chicken, or extra-firm tofu $5.90
• 2 Eggs $0.81
• 1 cup Bean sprouts $0.56
• 1 Red bell pepper $0.88
• 3 Green onions $0.85
• 1/2 cup Dry roasted peanuts $0.79
• 2 Limes $1.68
• 1/2 cup Cilantro $0.20
• 3 Tablespoons Fish sauce $0.28
• 1 Tablespoon Low-sodium soy sauce $0.05
• 5 Tablespoons Light brown sugar $0.27
• 2 Tablespoons Rice vinegar $0.21
• 1 Tablespoon Sriracha hot sauce $0.21
• 2 Tablespoons Creamy peanut butter $0.19

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Mix the sauce ingredients together. Set aside.
3. Heat 1½ tablespoons of oil in a large saucepan or wok over medium-high heat.
4. Add the shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes on each side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
5. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
6. Add noodles, sauce, bean sprouts and peanuts to the pan (reserving some peanuts for topping at the end). Toss everything to combine.
7. Top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!

Per serving