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Easy Pad Thai

Prep Time:

15 Minutes

Cook Time:

4 Minutes




Pad thai rice noodles cooked per instuctions on package

1 egg large

1 cup mung bean sprouts

2 ½ TBSP tamarind paste

2 ½ TBSP filtered water

1 ½ TBSP fish sauce

1 TBSP honey (we like hot honey for this)

3 scallions chopped

2 TBSP peanuts crushed

3 TBSP ghee


Heat ghee in large skillet over medium-high heat.

Add egg; stir until barely set, about 30 seconds.

Add noodles and cook for 1 minute.

Stir in sprouts.

Add tamarind water, fish sauce, and honey and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute.

Stir in scallions and 1 TBSP peanuts and toss well.

Serve, garnished with remaining peanuts, lime wedges, and chili flakes.

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