Pad Thai

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Servings: 1 Difficulty: Advanced
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Classic stir-fried rice noodles with tangy tamarind sauce, crispy egg, and crunchy toppings
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Pad Thai

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 76.6

Description

This authentic Pad Thai delivers a perfect balance of sweet, sour, salty, and savory flavors in every bite. The dish features silky rice noodles stir-fried with tender shrimp, scrambled eggs, and crunchy bean sprouts, all coated in a rich tamarind-based sauce. The addition of toasted peanuts and fresh lime wedges adds texture and brightness, making it a vibrant and satisfying meal. Ideal for weeknight dinners or special occasions, this recipe captures the essence of Thai street food. It is quick to prepare yet impressive enough for guests, offering a comforting yet exotic dining experience that is both nourishing and delicious.

Ingredients

Directions

  1. Soak the dried rice noodles in warm water for 20-25 minutes until flexible but still firm.
  2. Drain the noodles thoroughly in a colander and set aside.
  3. Peel and devein the shrimp, leaving tails intact or removing them as preferred.
  4. If using chicken or pork, slice into 1/8 inch strips, 1-2 inches long.
  5. In a small bowl, mix fish sauce, sugar, white vinegar, and paprika until the sugar dissolves. Set aside.
  6. Slice green onions diagonally into 1-1/2 inch pieces and set aside.
  7. Heat a wok over high heat and add vegetable oil, swirling to coat the surface.
  8. Add chopped garlic and stir-fry for a few seconds until fragrant and light golden.
  9. Add shrimp (or chicken/pork) and stir-fry until shrimp turns pink or meat is cooked through.
  10. Add the drained noodles to the wok and toss lightly to coat with oil and distribute the meat and garlic.
  11. Pour the fish sauce mixture over the noodles and bring to a rapid boil, gently folding the noodles without breaking them.
  12. Reduce heat to medium and continue folding frequently until the noodles have absorbed most of the liquid.
  13. Push noodles to one side of the wok, pour a little oil into the empty space, and crack an egg into it.
  14. Break the yolk and immediately cover the egg with the noodles. Repeat on the opposite side with the second egg.
  15. Cook undisturbed until the eggs are set and almost dry, adding more oil if sticking occurs.
  16. Gently fold the eggs into the noodles using a lifting and folding motion to distribute without breaking the noodles.
  17. Add green onions and bean sprouts (if mixing in) and toss quickly and gently for about 2 minutes until onions are tender.
  18. Transfer the Pad Thai to a platter spread with bean sprouts.
  19. Sprinkle with ground roasted chiles and ground peanuts, and serve with lime wedges on the side.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 76.6kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.6g3%
Cholesterol 11.9mg4%
Sodium 320.1mg14%
Total Carbohydrate 9.3g4%
Dietary Fiber 0.6g3%
Sugars 0.3g
Protein 3.1g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pad thai, thai noodles, stir fry, rice noodles, tamarind sauce, shrimp, bean sprouts, peanuts, lime, garlic, fish sauce, quick dinner, asian cuisine, wok cooking, spicy, umami, vegetarian option, street food, comfort food
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