Sweet Thai Chili Mackerel Pad Thai
Servings
4-6
Prep Time
25 minutes
Difficulty
Intermediate
Ingredients
- 2 cans King Oscar Mackerel Fillets in Sweet Thai Chili Sauce
- 12 oz rice noodles or dried pad Thai rice sticks, cooked to package instructions
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 2 large eggs
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp vinegar
- 3 stalks green onion, cut into 1” pieces
- 1 cup fresh bean sprouts
- 1/2 cup chopped fresh cilantro
- Optional for serving: 1/4 cup chopped peanuts, lime wedges
Sweet Thai chili mackerel tossed with rice noodles, scrambled egg, sweet bell pepper, crisp bean sprouts, and fresh cilantro for an easy wok-style bowl!
Instructions
- Heat pan on medium-high heat. Add oil, garlic, onion, bell peppers. Cook until soft.
- Add cooked rice noodles and stir until noodles are warm.
- Add soy sauce, water, green onion, and mackerel with sweet Thai chili sauce from can.
- Add egg to pan and cook until eggs are scrambled.
- Add about 1/2 cup bean sprouts and heat until wilted.
- Before serving, top with about 1/2 cup of uncooked bean sprouts, cilantro, and garnish with chopped peanuts and lime wedges.
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