Recipe of Pad Thai


  • 8 ounces flat rice noodles
  • 3 tbsps oil
  • 3 cloves garlic , minced
  • 2 eggs
  • 1 cup fresh bean sprouts
  • 1 red bell pepper , thinly sliced
  • 3 green onions , chopped
  • ½ cup dry roasted peanuts
  • 2 limes
  • ½ cup fresh cilantro , chopped
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu

For the Sauce:

  • 3 tbsps fish sauce
  • 1 tbsp low-sodium soy sauce
  • 5 tbsps light brown sugar
  • 2 tbsps rice vinegar
  • 1 tbsp Sriracha hot sauce
  • 2 tbsps creamy peanut butter


  • Cook the noodles in SENSARTE Nonstick Sauce Pot according to package directions until tender. Rinse with cold water.
  • Make Pad Thai sauce by mixing all ingredients in the sauce recipe list together in a bowl. Set aside for future use. 
  • Heat 1 ½ tbsps oil in SENSARTE Nonstick Deep Frying Pan over medium-high heat. Add shrimp, chicken or tofu, garlic and bell pepper. The shrimp will cook quickly, about 1-2 minutes per side, or until pink. If using chicken, cook until just cooked through, about 3-4 minutes, flipping only once.
  • Place everything to the side of SENSARTE Nonstick Pan. Add a little more oil and the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula during the cook.
  • Add noodles, Pad Thai sauce, bean sprouts and peanuts to the pot (reserve some for topping at the end). Toss everything to stir fry completely.
  • Put onions, extra peanuts, cilantro and lime slices on the top. Serve and enjoy!