This authentic Pad Thai brings the vibrant street-food flavors of Thailand directly to your kitchen. The dish features rice noodles tossed in a rich sauce made from tamarind, fish sauce, and sugar, creating a perfect balance of sweet, sour, and salty notes. Topped with crunchy peanuts, fresh bean sprouts, and crispy fried basil, it offers a delightful contrast of textures. It is an excellent choice for a quick yet impressive weeknight dinner or a fun meal to share with friends. Despite its complex flavor profile, it comes together quickly using standard pantry staples and fresh ingredients.
My Pad Thai
Description
This authentic Pad Thai brings the vibrant street-food flavors of Thailand directly to your kitchen. The dish features rice noodles tossed in a rich sauce made from tamarind, fish sauce, and sugar, creating a perfect balance of sweet, sour, and salty notes. Topped with crunchy peanuts, fresh bean sprouts, and crispy fried basil, it offers a delightful contrast of textures. It is an excellent choice for a quick yet impressive weeknight dinner or a fun meal to share with friends. Despite its complex flavor profile, it comes together quickly using standard pantry staples and fresh ingredients.Ingredients
Directions
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Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve.
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Soak the rice noodles in a large pot of warm water until pliable but still firm, about 30-40 minutes. Drain and rinse with cold water; set aside.
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In a small skillet, heat 3/4 to 1 inch of vegetable oil to 350 degrees F (177°C).
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Deep-fry the basil leaves a few at a time, turning them once or twice until crisp, about 40 seconds to 1 minute. Drain on paper towels.
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Heat a wok or large skillet over high heat and add 2 1/2 tablespoons of vegetable oil.
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Stir-fry the Serrano peppers for 30 seconds, then add the garlic and stir-fry until soft, about 30 seconds more.
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Add the chicken or pork and stir-fry until the chicken is opaque or the pork is browned.
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Stir in the shrimp and the reserved sauce mixture; mix completely.
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Make a well in the center of the mixture and pour in the beaten eggs. When almost set, scramble them evenly into the mix.
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Add half the noodles, thoroughly incorporating them into the mixture. Stir in the remaining noodles and half the bean sprouts.
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Cook just until the bean sprouts are nearly wilted, tossing constantly to prevent sticking.
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Heap the meat and noodles onto a serving platter.
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Garnish with ground peanuts, remaining bean sprouts, lime wedges, cherry tomatoes, mint sprigs, and the fried basil leaves.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 52.7kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 2.9mg1%
- Sodium 559.4mg24%
- Total Carbohydrate 11.9g4%
- Dietary Fiber 0.5g2%
- Sugars 10.5g
- Protein 1.1g3%
* 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
Sauce Variations: Traditional Pad Thai sauce often uses tamarind paste instead of distilled white vinegar and tomato paste. If you have tamarind paste, substitute 3 tablespoons of tamarind paste for the vinegar and tomato paste for a more authentic flavor profile.
Noodle Preparation: Be careful not to over-soak the rice noodles, as they will continue to cook in the wok. They should be tender but still have a slight bite (al dente) before adding them to the pan.
Protein Substitutions: This recipe works well with chicken, pork, or shrimp. For a vegetarian version, omit the shrimp and dried shrimp, and use tofu or extra vegetables instead of meat.
Storage: Pad Thai is best served immediately. If storing leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or skillet with a splash of water to refresh the noodles.
