Pad Thai
Prep Time:
20 Minutes
Cook Time:
15 Minutes
Serves:
2 Servings
Level:
Intermediate
About the Recipe
Pad Thai is one of Thailand’s most iconic and beloved dishes, known for its perfect balance of sweet, sour, salty, and umami flavors. This stir-fried noodle dish is quick to make and bursting with fresh ingredients like rice noodles, bean sprouts, peanuts, and lime. Whether you prefer it with shrimp, chicken, tofu, or just vegetables, this recipe brings the authentic taste of Thailand right to your kitchen. With simple ingredients and easy steps, you’ll be enjoying a restaurant-quality Pad Thai in no time!
Ingredients
For the Sauce:
• 3 tbsp tamarind paste (or 2 tbsp lime juice as a substitute)
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 tbsp palm sugar (or brown sugar)
• 1 tbsp oyster sauce
• ½ tsp chili flakes (optional, for spice)
For the Noodles:
• 6 oz (170g) rice noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 shallot, finely chopped
• 1 chicken breast or 6 shrimp (optional, can use tofu)
• 1 egg
• 1 cup bean sprouts
• 2 green onions, chopped
• ¼ cup crushed peanuts
• 1 lime, cut into wedges
• Fresh cilantro (optional)
Preparation
1. Prepare the noodles: Soak the rice noodles in warm water for 20-30 minutes until soft but still slightly firm. Drain and set aside.
2. Make the sauce: In a small bowl, mix tamarind paste, fish sauce, sugar, oyster sauce, and chili flakes. Stir until the sugar dissolves.
3. Cook the protein: Heat 1 tbsp oil in a large pan over medium heat. Add chicken or shrimp (or tofu) and cook until done. Remove from the pan.
4. Sauté aromatics: Add another tbsp of oil, then cook garlic and shallots until fragrant (about 30 seconds).
5. Scramble the egg: Push the garlic to the side and crack an egg into the pan. Scramble lightly.
6. Stir-fry the noodles: Add the drained noodles and sauce. Toss well to coat evenly.
7. Combine everything: Add cooked protein, bean sprouts, and green onions. Stir-fry for another minute.
8. Serve: Plate the Pad Thai, garnish with peanuts, lime wedges, and cilantro.