This vibrant dish captures the essence of classic Thai street food, balancing sweet, sour, salty, and spicy flavors in every bite. The chewy rice noodles are tossed in a rich, homemade tamarind sauce and stir-fried with succulent shrimp and firm tofu for a perfect texture contrast. Crispy bean sprouts and crunchy peanuts add delightful crunch, while a splash of lime juice brightens the rich profile. It is an ideal weeknight dinner that feels special enough for guests, offering a quick yet deeply satisfying meal. The aromatic wok hei flavor and fresh herbs make this a memorable culinary experience.
Kwitiaow Phad Thai
Description
This vibrant dish captures the essence of classic Thai street food, balancing sweet, sour, salty, and spicy flavors in every bite. The chewy rice noodles are tossed in a rich, homemade tamarind sauce and stir-fried with succulent shrimp and firm tofu for a perfect texture contrast. Crispy bean sprouts and crunchy peanuts add delightful crunch, while a splash of lime juice brightens the rich profile. It is an ideal weeknight dinner that feels special enough for guests, offering a quick yet deeply satisfying meal.Ingredients
Directions
-
Soak dried rice noodles in cold water for 7 to 10 minutes until pliable, then drain well.
-
Combine water, tamarind juice, palm sugar, and white soya sauce in a small saucepan.
-
Simmer the sauce mixture over medium heat until reduced to about 2/3 cup, then set aside to cool.
-
Heat oil in a wok or large skillet over high heat until shimmering.
-
Add shrimp and diced tofu, stir-frying lightly for 1 minute until shrimp begin to turn pink.
-
Add preserved radish and sliced shallots, stirring for another minute.
-
Push ingredients to one side of the wok and crack eggs into the empty space, scrambling lightly before mixing with the other ingredients.
-
Add soaked noodles and chicken stock, tossing gently for 2 minutes until noodles are heated through and tender.
-
Stir in dried shrimp, chopped peanuts, sliced scallions, and bean sprouts.
-
Pour the prepared tamarind sauce over the noodles, tossing continuously for 1-2 minutes until evenly coated and glossy.
-
Serve immediately in bowls, accompanied by small saucers of chopped peanuts, chopped dry chilies, sugar, lime wedges, fresh scallions, and bean sprouts.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 446.8kcal
- % Daily Value *
- Total Fat 31.4g49%
- Saturated Fat 4.1g21%
- Cholesterol 266.0mg89%
- Sodium 558.1mg24%
- Total Carbohydrate 7.7g3%
- Dietary Fiber 2.9g12%
- Sugars 3.9g
- Protein 36.9g74%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If using cellophane (glass) noodles instead of rice noodles, soak them in warm water for 15-20 minutes until soft, as they require longer rehydration.
For a vegetarian version, omit the shrimp and dried shrimp, and substitute chicken stock with vegetable broth.
Tamarind paste can be substituted for tamarind juice by dissolving 2 tablespoons of paste in 1/2 cup of warm water.
Ensure the wok is very hot before adding oil to prevent sticking and to achieve the characteristic "wok hei" flavor.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to restore moisture.
