Pad Thai

This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The chewy Chantaboon rice noodles are stir-fried with aromatics like garlic and chilies, then tossed in a rich tamarind and fish sauce glaze. Topped with crunchy peanuts, fresh bean sprouts, and a squeeze of lime, this dish offers a delightful textural contrast that is both comforting and exciting. It is an excellent choice for a quick weeknight dinner or a flavorful meal prep option that tastes fresh and homemade. Whether you prefer it with shrimp, chicken, or tofu, this recipe captures the authentic essence of Thai cuisine.

Cooking Method: Frying, Roasting, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 208.0

Description

This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The chewy Chantaboon rice noodles are stir-fried with aromatics like garlic and chilies, then tossed in a rich tamarind and fish sauce glaze. Topped with crunchy peanuts, fresh bean sprouts, and a squeeze of lime, this dish offers a delightful textural contrast that is both comforting and exciting. It is an excellent choice for a quick weeknight dinner or a flavorful meal prep option that tastes fresh and homemade. Whether you prefer it with shrimp, chicken, or tofu, this recipe captures the authentic essence of Thai cuisine.

Ingredients

16 ounce Chantaboon rice sticks
1 tbsp Vegetable oil (for eggs)
6 Eggs, beaten
1/4 cup Vegetable oil (for frying)
8 Garlic cloves, minced
1 lb Pork, beef, chicken, shrimp, or firm tofu (sliced thin)
1/4 cup White vinegar
1/4 cup Sugar
1 cup Sliced salted radish (chai Po)
1/4 cup Fish sauce (nam pla)
1 cup Ground roasted peanuts (coarsely ground)
2 tbsp Chile powder or paprika
2 cups Bean sprouts
1 cup Sliced green onion
1 cup Sliced cilantro
1 Lime, cut into wedges

Directions

1
Soak the Chantaboon rice sticks in lukewarm water for 1 hour, then drain and set aside.
2
Heat 1 tablespoon of vegetable oil in a wok over medium-high heat until hot.
3
Add the beaten eggs to the wok and fry until they set. Turn over and fry until light brown on both sides, then remove from wok and slice into thin, bite-sized strips. Set aside.
4
In the same wok, heat 1/4 cup of vegetable oil over high heat until sizzling.
5
Add the minced garlic and cook briefly until fragrant.
6
Add your chosen protein (meat, shrimp, or pressed tofu) to the wok. Stir-fry until cooked through, about 1 to 2 minutes.
7
Drain the soaked rice sticks and add them to the wok along with the white vinegar. Toss and cook until the noodles soften and absorb the vinegar.
8
Add the sliced eggs, sugar, salted radish, fish sauce, ground peanuts, and chile powder (or paprika) to the wok.
9
Stir vigorously to blend all ingredients and coat the noodles evenly with the sauce mixture.
10
Remove the Pad Thai from the heat and transfer to a serving plate.
11
Garnish with fresh bean sprouts, sliced green onions, and cilantro.
12
Serve immediately with lime wedges on the side for squeezing over the dish.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 208.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 44.8g15%
Dietary Fiber 0.6g3%
Sugars 0.0g
Protein 4.3g9%

* 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

Chantaboon rice sticks are traditional flat rice noodles often used in Pad Thai. They may also be spelled "Jantaboon." If unavailable, standard flat rice noodles work as a substitute.

This recipe is versatile. While it lists pork, beef, chicken, or shrimp, you can easily use firm tofu for a vegetarian option. If using tofu, press it between paper towels with a weight on top for 20 minutes to remove excess moisture before frying.

The "Chai Po" or salted radish adds a unique savory crunch. It is typically sold in flat, transparent plastic containers and has a slightly orange hue.

Bean sprouts are best served cold on the side or as a fresh topping to maintain their crunch. Squeeze fresh lime juice over the dish just before eating to brighten the flavors.

Pad Thai is best enjoyed fresh as the noodles continue to absorb sauce and can become mushy if stored. If leftovers occur, store in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of water.

Keywords: pad thai, thai food, rice noodles, stir fry, tamarind, bean sprouts, peanuts, lime, garlic, chili, fish sauce, asian cuisine, quick dinner, street food, wok, savory, sweet and sour, tofu, shrimp, chicken

Read it online: https://www.chefs-mate.com/recipe/pad-thai-3-2/