Serves 2-3 people | Prepared in 30 mins | Difficulty: Moderate
Savor the authentic flavors of Thailand with this Pad Thai recipe. Tender rice noodles are tossed in a tangy tamarind sauce with shrimp, chicken, or tofu, crunchy peanuts, fresh bean sprouts, and a squeeze of lime. Ready in just 30 minutes, it’s a perfect balance of sweet, sour, and savory!
Ingredients
For the pad thai sauce
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar (or brown sugar)
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder (adjust to taste)
For the pad thai
- 200 g rice noodles (7 ounces)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 200 g shrimp, chicken, or tofu (about 7 ounces)
- 2 eggs, lightly beaten
- 100 g (3.5 ounces) bean sprouts
- 2 tablespoons chopped peanuts
- 2 green onions, chopped
- 15 g (1/2 cup) fresh coriander, chopped
- Lime wedges, for serving
Instructions
1. Prepare the sauce
In a small bowl, mix together tamarind paste, fish sauce, palm sugar, soy sauce, lime juice, and chili powder until the sugar is dissolved. Set aside.
2. Cook the noodles
Cook the rice noodles according to the package instructions until they are al dente. Drain and set aside.
3. Stir-Fry
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
Add the garlic and shallot, stir-frying until fragrant.
Add the shrimp, chicken, or tofu, cooking until it is fully cooked.
Push the contents of the pan to one side, add the remaining oil, and pour in the beaten eggs. Scramble the eggs until they are cooked through, then mix them with the other ingredients in the pan.
4. Combine
Add the cooked noodles to the pan, followed by the prepared Pad Thai sauce. Toss everything together to coat the noodles evenly with the sauce.
Add the bean sprouts and green onions, tossing them lightly to warm through.
5. Serve
Transfer the Pad Thai to serving plates.
Garnish with chopped peanuts, fresh coriander, and a lime wedge on the side for squeezing over the top.
