Pad Thai Noodle Pie

Pad Thai Noodle Pie

It’s easy to make and it’s fun to say! Everyone will love this new little twist on the Thai classic.

Delicious served warm or cold.

Prep Time: 20 minutes

Cook Time: 20 minutes

Makes: 12 servings


• 1 lb (500 g) ground beef

• 1 package (198 g) Thai Kitchen Stir-Fry Rice Noodles

• 6 eggs

• 1 jar (235 mL) Thai Kitchen Original Pad Thai Sauce

• 1 tbsp (15 mL) Thai Kitchen Roasted Red Chili Paste

• 1 tbsp (15 mL) Thai Kitchen Fish Sauce

• 1 lime, juiced

• 1 cup (250 mL) bean sprouts, chopped

• ½ cup (125 mL) unsalted peanuts, shelled and chopped


1. Preheat the oven to 350°F (180°C).

2. Cook ground beef in a frying pan over medium heat 8-10 minutes, until no pink remains, stirring occasionally; drain fat and set aside.

3. Spray the inside of a muffin tin with non-stick cooking spray.

4. Bring a large pot of water to a boil; remove the pot from heat and place rice noodles in water. Let noodles soak for 3 minutes; drain and toss with a little canola oil to prevent sticking. Arrange noodles into 12 nests inside a greased muffin tin.

5. In a large bowl, whisk eggs, pad Thai sauce, chili paste, fish sauce, and juice of one lime. Stir in bean sprouts, chopped peanuts, and cooked ground beef; spoon mixture evenly over rice noodle nests.

6. Bake 18-20 minutes or until egg is set. Serve warm or cold topped with a twist of lime zest.

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