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Kwitiaow Phad Thai (Thai-Fried Noodles & Sauce)

Kwitiaow Phad Thai (Thai-Fried Noodles & Sa recipe image
This authentic Thai street food favorite delivers a perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles are tossed in a wok with plump shrimp, crispy firm tofu, and crunchy bean sprouts. Aromatics like shallots and scallions add depth, while dried shrimp provide a unique umami punch. Finished with a squeeze of lime and a sprinkle of crushed peanuts, this dish offers a delightful contrast of textures and bold, home-style flavor.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 446.8
Description
This authentic Thai street food favorite delivers a perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles are tossed in a wok with plump shrimp, crispy firm tofu, and crunchy bean sprouts. Aromatics like shallots and scallions add depth, while dried shrimp provide a unique umami punch. Finished with a squeeze of lime and a sprinkle of crushed peanuts, this dish offers a delightful contrast of textures and bold, home-style flavor.
Ingredients
  • 1/2 cup Peanut or corn oil
  • 7 ounce Large raw shrimp, shelled
  • 4 ounce Firm bean curd (tofu) , diced
  • 3 tablespoon Prsrvd sweet white radish
  • 3 tablespoon Sliced shallots
  • 4 whole Eggs
  • 11 ounce Rice or cellophane noodles
  • 1/4 cup Chicken stock
  • 3 tablespoon Dried shrimp, chopped
  • 1/3 cup Unsalted peanuts, chopped
  • 4 whole Scallions, sliced
  • 15 ounce Bean sprouts
Directions
  1. 1
    Soak rice noodles in warm water until softened, then drain and set aside.
  2. 2
    Heat peanut oil in a large wok or skillet over medium-high heat.
  3. 3
    Add diced tofu and cook until golden brown on all sides; remove and set aside.
  4. 4
    In the same wok, add sliced shallots and dried shrimp, stirring for 30 seconds until fragrant.
  5. 5
    Push aromatics to the side, crack eggs into the center, and scramble until just set.
  6. 6
    Add shelled shrimp to the wok and cook until pink and opaque, about 2-3 minutes.
  7. 7
    Add drained noodles, chicken stock, and preserved radish to the wok; toss to combine.
  8. 8
    Stir in bean sprouts and cook for 1-2 minutes until slightly wilted but still crisp.
  9. 9
    Return cooked tofu to the wok and toss gently to mix all ingredients evenly.
  10. 10
    Serve immediately, topped with chopped peanuts and sliced scallions.

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.

Keywords: thai, pad thai, noodles, shrimp, tofu, stir fry, asian, dinner, spicy, vegetarian option, rice noodles, peanut, lime, bean sprouts, wok, quick meal, savory, street food
Read it online: https://www.chefs-mate.com/recipe/kwitiaow-phad-thai-thai-fried-noodles-sa/