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Crispy Pad Thai Noodles with Two Ingredients

Delightful and simple Crispy Pad Thai Noodles made with just two primary ingredients, delivering a satisfying crunch and burst of flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Shrimp or Other Protein Fresh or frozen shrimp, or substitute with chicken, beef, tempeh, or seitan.
  • 3 Cups Bean Sprouts You can also add shredded carrots or bell peppers.
  • 3 Large Eggs Use large eggs for fluffiness.
  • 1.5 Teaspoons Fish Sauce For vegetarian option, use soy sauce or tamari.
  • 12 Stalks Garlic Chives Green onions work as a substitute.
  • 1 Cup Roasted Cashews Adds richness and texture.
  • 6 Wedges Lime Adds freshness to every bite.
  • 9 oz Pressed Tofu, Cut into Small Cubes Ensure tofu is well-pressed to remove excess moisture.
  • 1 Julienned Red Pepper (Optional) Adds color and crunch.
  • 1 Cup Chopped Cilantro (Optional) Omit if not a fan.
  • 1 Pack Mee Krob Crispy Noodles High-quality, thin rice vermicelli recommended.

Method
 

Make Egg Ribbons
  1. Beat the eggs and fish sauce in a bowl until no streaks of egg white remain.
  2. Heat a nonstick skillet or well-seasoned wok over medium heat. Add a splash of vegetable oil.
  3. Pour in half the egg mixture. Allow it to set until the edges start to lift, then flip and cook the other side until lightly golden. Remove and cut into ribbons.
Cook the Protein
  1. Wipe the skillet and heat over high. Add a dash of oil and cook your shrimp until they turn pink and opaque (about 3-4 minutes); remove and set aside.
  2. In the same skillet, add tofu cubes and sauté until heated through and slightly crispy (about 2-3 minutes).
Combine the Ingredients
  1. Add the crispy noodles to the wok, tossing for about one minute until heated.
  2. Next, add the bean sprouts, garlic chives, and omelette ribbons. Toss everything together until well combined and heated through (about 2-3 minutes).
Serve it Up
  1. Plate the noodles, generously topping them with the cooked shrimp, roasted cashews, and lime wedges.
  2. Garnish with chopped cilantro or julienned red pepper if desired. Serve immediately with a drizzle of lime juice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to retain crispiness. For best texture, don’t overcook the noodles.