Avocado Basil Pad Thai  

If you’re looking for a simple pad thai recipe you can easily make at home again and again, look no further. This recipe is versatile, flavorful, and not at all hard to prepare.


– 1 package of 1/4' wide rice noodles. – 4 cloves garlic, chopped – 1 chili pepper, thai or red chili, de-seeded and finely chopped – 1 C of shallot or yellow onion, sliced – 1 bunch of green onions, chopped – 1 C of mung bean sprouts (or cabbage, thinly sliced) – 1/2 C of fresh basil, chopped – 1/2 C of fresh cilantro, chopped – 1/2 C of peanuts, roasted and unsalted, chopped – 4 tbsp of soy sauce or tamari – 2 tbsp of brown sugar (or agave) – 2 tbsp of ketchup or tamarind paste – 2 tbsp of fresh lime juice (about 1 lime) – 1/2 tsp of salt – 1 tbsp of sesame, peanut, or grapeseed oil – 1 ripe avocado, diced

Set a medium pot of water to boil for rice noodles. Cook them until just al dente, drain, rinse, and set aside. Drizzle with a tsp of oil if desired and toss to prevent noodles from sticking together. You can proceed with the following steps while the noodles are cooking.

In a small bowl, whisk together the soy sauce, sugar, lime juice, and ketchup. Set aside.

In a skillet, heat 1 Tbsp of oil on medium heat (or omit if you prefer) and saute shallot or onion, garlic, and chili pepper for 3-4 minutes until lightly browning. Add mung bean sprouts, green onions, and half of sauce mixture. Toss well and let cook one minute more. Transfer veggies to a large bowl and set aside.

Add cooked rice noodles to same skillet and toss with remaining sauce, salt, cilantro, and basil and mix together well. Add rice noodles to veggie bowl and toss together like making a salad.

Add peanuts to skillet to gently toast and warm. Cook them on medium heat until turning golden, about 2-3 minutes. Sprinkle atop noodle bowl along with diced avocado, and additional chopped basil and cilantro if desired. Drizzle with extra lime juice, or serve with a wedge of lime. Season to taste with salt and pepper and enjoy!