If you’re craving a dish that’s bold, balanced, and downright irresistible, this Peanut Pad Thai Stir Fry is your answer! Featuring tender rice noodles, tender vegetables, chunks of scrambled eggs, succulent shrimp, and your choice of marinated pork or beef, it’s all tossed in my signature Peanut Pad Thai Sauce. This sauce is where the magic happens—it perfectly balances salty, savory, sweet, sour, and spicy notes. The beauty of this dish is its balance; focus on one flavor, and it takes the spotlight. Shift your attention, and another shines through. It’s an easy, no-fuss recipe that uses simple ingredients, coming together in just 15 minutes once the prep is done. Which is the most time-consuming part, but in the end is worth every minute!
Servings: 4 portions
Equipment
- 1 Wok
- 4 Bowls for the Marinated Meat, Shrimp, Pad Thai Sauce, Scrambled Eggs
- 1 Tray to lay out all the ingredients
- 1 Casserole to soak the Noodles
- 1 Tong
Ingredients
- 8 C Hot Tap Water - or enough water to cover the noodles
- 1/2 lb Rice Noodle - or 227 g
- 1/2 lb Bean Sprouts - or 227 g or less
- 1/2 lb Pork Chop or Beef - or 227 g or more up to 1 lb, thinly sliced
- 1/2 lb Shrimp - or 227 g
- 2-3 Eggs - Scrambled
- 3 Cloves Garlic - Minced or Julienne
- 3 Stalks Green Onions - Sliced into strips 2 inches long
- 1 Med Onion - Sliced about 1/8 to 1/4 inch wide
- 1 Carrot - Shredded Long or Julienne
Cooking Oil
- 3 Tbl Peanut - or Sunflower Oil
- 1 Tbl Sesame Oil
Peanut Pad Thai Sauce
- 1/4 C Water, Dark Soy Sauce (Datu Puti), Sweet Thai Chili Sauce - each
- 2 Tbl HP Sauce & Peanut Butter - each
- 1 Tbl Ketchup
- 1 tsp White Vinegar(Datu Puti) & Sriracha Sauce - each
Meat Marinade - Used for Thinly Sliced Meats
- 2 Tbl Pad Thai Peanut Sauce above
- 1 Tbl Sesame Oil - can use Peanut or Sunflower Oil
- 1/2 tsp Garlic, Ginger, Onion, Coriander & Cumin - each, all ground
- 1/8 tsp White Pepper
Instructions
- PREPARATION: Place Frozen Shrimp into a bowl and fill with water. Place Rice Noodles into a casserole and cover with Hot Tap Water. Combine the Peanut Pad Thai Sauce ingredients together in a bowl and mix until uniformly smooth. Set aside.Slice meat across the grain into thin strips. Combine the meat marinade and toss with the thinly sliced meat. Set aside. Portion and wash the Beans Sprouts and set aside in its own bowl. Shred the Carrots lengthwise or julienne and set aside in its own bowl. Chop the Green Onions into 1–2 inch sections and add it with the Bean Sprouts. Mince or Julienne the Garlic & Slice the Onion and add to bowl with Carrots. Crack the Eggs into another bowl and scramble. Combine the 3 Tbl of a Neutral Oil with 1 Tbl of Sesame Oil into another bowl. Use this for your cooking oil.
- STIR FRY:Heat half the oil in a wok over medium-high heat. Cook shrimp for 3 minutes. 1 minute per side and tossing the last minute, then empty back into the bowl the shrimp was in. It will be cooked again towards the end.
- Add half of the remaining cooking Oil to the Wok. Add the meat and brown for about 5 minutes. Let it sit for a minute, toss, and repeat until browned through. Then stir-fry Onion, Garlic, and Carrots for 3 minutes.
- Add Peanut Pad Thai Sauce & Rice Noodles, mix really well. Cook for a total of 4–5 minutes. During the last 2 minutes, add the Shrimp, Green Onions & Bean Sprouts. Constantly keep the Pad Thai moving.
- Empty out the Wok into the casserole used to soak the noodles. Add the remaining Cooking Oil to the Wok with Scrambled Eggs. Tilt the Wok around to spread out the Eggs. Once it is fully set, add the Pad Thai back in and briefly toss before serving. Immediately plate and serve or empty back into the casserole to present at the table with tongs so that everyone can help themselves. Optionally garnish with Peanuts or toasted/caramelized Peanuts on top, Red Thai Chilies for heat and more Green Onions if desired. Lime wedges can be served to squeeze over and add more sourness.