Pad Thai Stir-Fried Rice Ribbon Noodles
Description
This authentic Pad Thai recipe captures the perfect balance of sweet, sour, and savory flavors that define classic Thai cuisine. The dish features pliable rice ribbon noodles tossed in a rich sauce made from tamarind (or tomato paste substitute), fish sauce, and sugar. It is loaded with protein options like shrimp and chicken, scrambled eggs, and crunchy bean sprouts for texture. Finished with a sprinkle of roasted peanuts, fresh cilantro, and a squeeze of lime, this meal is vibrant and satisfying.Directions
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Place dried rice noodles in a bowl and cover with warm water; let soak for about 15 minutes, or until soft and pliable but still firm. Drain well and set aside.
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Set a wok or large skillet over medium-high heat. When hot, add 2 tablespoons of vegetable oil. Add the shrimp and thinly sliced chicken; stir-fry until the shrimp turns bright orange and the chicken turns white, about 30 seconds. Transfer to a plate and set aside.
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Reheat the wok over medium heat. Add the remaining 2 tablespoons of oil and the minced garlic; stir gently until fragrant and lightly browned, about 20 seconds.
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Increase heat to medium-high. Add the yellow bean sauce, tomato paste, fish sauce, vinegar, and sugar to the wok. Stir continuously until the sugar dissolves and the sauce is smooth.
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Increase heat to high. Crack one egg into the sauce and beat it quickly 3 or 4 times with chopsticks or a spatula. Let cook until the egg is slightly set but still moist, about 20 seconds. Repeat this process with the second and third eggs, creating tiny flecks of egg throughout the sauce.
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Add the soaked noodles, preserved radish, chile flakes, and one handful of bean sprouts to the hot wok. Toss and lift the noodles vigorously until they are tender and no longer stiff, about 3 to 4 minutes.
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If the noodles seem dry, add chicken broth or water 2 tablespoons at a time. Return the cooked shrimp and chicken mixture to the wok along with the green onions. Toss everything together for 30 seconds to reheat. The sauce should "dry-coat" the noodles, not be wet.
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Transfer the Pad Thai to a serving platter. Sprinkle with chopped peanuts, additional chile flakes to taste, and fresh coriander leaves. Arrange the remaining bean sprouts and lime wedges around the noodles. Serve warm, squeezing lime juice over the noodles before eating.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 202.5kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Cholesterol 31.5mg11%
- Sodium 846.0mg36%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.7g7%
- Sugars 0.8g
- Protein 8.2g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
pad thai, thai cuisine, rice noodles, stir fry, wok, shrimp, chicken, tofu, bean sprouts, peanuts, lime, fish sauce, garlic, chile flakes, asian food, dinner, quick meal, noodle dish, spicy, savory
