Pad Thai
Description
This vibrant Pad Thai brings the authentic street-food flavors of Thailand to your home kitchen. Flat rice noodles are stir-fried to perfection with succulent shrimp and tender pork, coated in a balanced sauce of tamarind, fish sauce, and sugar. The dish offers a delightful contrast of textures, combining chewy noodles, crispy bean sprouts, and crunchy roasted peanuts. Aromatic garlic, fresh cilantro, and a squeeze of lime elevate the savory profile, making it a satisfying and quick meal. Ideal for weeknight dinners or casual gatherings, this recipe captures the essence of traditional Thai cuisine with minimal fuss. Serve it hot, garnished with fresh herbs and lime wedges for the best experience.Ingredients
Directions
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Soak flat rice stick noodles in warm water for 60 minutes until softened but still firm.
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Drain the noodles thoroughly and set aside.
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Prepare all ingredients: cut pork into matchstick strips, peel and devein shrimps, crush garlic, chop peanuts, wash and drain bean sprouts, and cut scallions.
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Arrange all prepared ingredients near the wok for quick access.
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Heat peanut oil in a wok over medium heat.
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Add pork strips and fry until half cooked.
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Add shrimps and crushed garlic to the wok, stirring continuously.
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Cook until shrimp turn pink and pork is fully done.
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Beat the egg and pour it into the wok, stirring constantly for about 30 seconds until scrambled.
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Increase heat to high.
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Add the drained noodles to the wok.
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Add water, rice vinegar, fish sauce, sugar, ground dry shrimp, white pepper, and chili powder.
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Toss everything together to coat the noodles evenly with the sauce.
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Let the noodles cook on one side without stirring for a minute to develop slight crispiness, checking the underside periodically.
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Flip the noodles and repeat cooking on the other side for another 5 to 10 minutes until nearly cooked through.
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Add most of the bean sprouts and scallions to the wok.
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Stir and cook for one more minute until sprouts are slightly wilted but still crunchy.
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Transfer the Pad Thai to a serving plate.
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Top with remaining bean sprouts, scallions, and chopped toasted peanuts.
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Garnish with fresh coriander and serve immediately with lime wedges on the side.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 51.1kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.4g2%
- Cholesterol 7.9mg3%
- Sodium 213.4mg9%
- Total Carbohydrate 6.2g3%
- Dietary Fiber 0.4g2%
- Sugars 0.2g
- Protein 2.1g5%
* 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
For optimal results, ensure your wok is very hot before adding the noodles to achieve the characteristic smoky flavor.
Work quickly during the stir-frying process, as Pad Thai cooks fast and can become mushy if overcooked.
Adjust the amount of chili powder and fish sauce to suit your taste preferences for spice and saltiness.
If vegan is required, substitute fish sauce with soy sauce or tamari and omit pork and shrimp, replacing with tofu or extra vegetables. Note that the original recipe includes animal products, so the "Vegan" tag in the source may be inaccurate for this specific ingredient list.
Fresh lime juice is essential for balancing the savory and sweet elements; do not skip the garnish.
Bean sprouts should be added at the end to retain their crunch.
Ground dry shrimp adds a unique umami depth; if unavailable, you can use a small amount of shrimp paste or omit it, though the flavor profile will change.
