Pad Thai is a classic Thai stir-fried noodle dish known for its delightful balance of sweet, sour, salty, and spicy notes, often featuring tender shrimp, chicken, or tofu, and crushed peanuts.
Taste of Thailand: Pad Thai
Pad Thai is a classic Thai stir-fried noodle dish known for its delightful balance of sweet, sour, salty, and spicy notes, often featuring tender shrimp, chicken, or tofu, and crushed peanuts.
Ingredients
- 8 oz flat rice noodles rehydrated
- 2 tbsp vegetable oil
- 2 cloves garlic minced
- 4 oz shrimp peeled and deveined (or chicken/tofu)
- 1 cup bean sprouts
- 1/2 cup firm tofu cubed
- 2 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar or brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp chili flakes optional
- 1 large egg lightly beaten
- 1/4 cup roasted peanuts crushed
- 2 tbsp fresh chives chopped
- 1 lime wedges for serving
Instructions
- Rehydrate rice noodles according to package directions, typically by soaking in hot water for 10-15 minutes until pliable but still firm. Drain and set aside.
- Heat vegetable oil in a large wok or skillet over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds.
- Add shrimp, chicken, or tofu to the wok and stir-fry until cooked through. Push cooked ingredients to one side of the wok.
- Pour the beaten egg into the cleared space and scramble until just set. Then, break it up and mix with the other ingredients.
- Add the rehydrated noodles to the wok. Pour in the sauce mixture (fish sauce, tamarind paste, palm sugar, rice vinegar, chili flakes) over the noodles.
- Toss everything together continuously until the noodles are well coated and slightly softened, about 3-5 minutes. If noodles are too dry, add a splash of water.
- Add bean sprouts and chopped chives (reserving some for garnish) and toss for another minute until just wilted.
- Remove from heat and transfer to serving plates. Garnish with crushed peanuts, remaining chives, and fresh lime wedges. Serve immediately.
Notes
For a vegetarian version, use firm tofu and skip the fish sauce, replacing it with soy sauce or a vegetarian alternative. Adjust chili flakes to your spice preference for more or less heat. Garnish with fresh lime, cilantro, and extra crushed peanuts for added flavor and texture.
