Pad Thai

This vibrant Pad Thai combines chewy rice vermicelli with a tangy tamarind-based sauce, scrambled eggs, and crisp bean sprouts. The dish is elevated by the nutty crunch of ground peanuts and the aromatic heat of dried chili flakes. It offers a perfect balance of textures and flavors, making it an ideal choice for a quick yet impressive weeknight dinner. While traditionally made with shrimp, this version can be adapted to suit various dietary preferences. The key to success lies in high heat and quick stirring to ensure the noodles remain tender but not mushy. Serve immediately for the best experience.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 265.2

Description

This vibrant Pad Thai combines chewy rice vermicelli with a tangy tamarind-based sauce, scrambled eggs, and crisp bean sprouts. The dish is elevated by the nutty crunch of ground peanuts and the aromatic heat of dried chili flakes. It offers a perfect balance of textures and flavors, making it an ideal choice for a quick yet impressive weeknight dinner. While traditionally made with shrimp, this version can be adapted to suit various dietary preferences. The key to success lies in high heat and quick stirring to ensure the noodles remain tender but not mushy. Serve immediately for the best experience.

Ingredients

1/2 cup Vegetable oil 6 cloves garlic, finely chopped 1 C small
1 T sugar
3 T fish sauce
1 1/2 T ketchup
2 eggs, beaten
3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained
1 C bean sprouts
1 T dried shrimp powder
2 T peanuts, coarsely ground
1/2 t dried red chili flakes
2 green onions, finely chopped
2 T coriander leaves, chopped
2 limes, sliced into rings

Directions

1
Heat vegetable oil in a wok over high heat.
2
Add finely chopped garlic and fry until golden brown.
3
Quickly add cooked shrimp and stir-fry until heated through.
4
Add sugar, fish sauce, and ketchup, stirring until the sugar dissolves.
5
Pour in beaten eggs, letting them set slightly before stirring to scramble.
6
Add the soaked and drained rice vermicelli, tossing and stirring for about 2 minutes.
7
Reserve about 4 tablespoons of bean sprouts, then add the remainder to the wok.
8
Stir over heat until the bean sprouts are barely cooked but still crisp.
9
Transfer the Pad Thai to a platter, placing the reserved raw bean sprouts on one side.
10
Sprinkle the noodles with dried shrimp powder, ground peanuts, chili flakes, green onions, and coriander leaves.
11
Arrange lime slices around the platter and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 265.2kcal

% Daily Value *
Total Fat 30.0g47%
Saturated Fat 4.5g23%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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 a vegan version, substitute fish sauce with soy sauce or tamari and omit the shrimp. Use tofu instead of eggs if desired.

Ensure rice vermicelli is soaked in hot water for 15 minutes until pliable, but do not overcook as it will continue to cook in the wok.

Keep the heat high throughout the cooking process to achieve the characteristic "wok hei" flavor and prevent the noodles from becoming mushy.

Dried shrimp powder adds a deep umami flavor; if unavailable, you can use a small amount of dried shrimp minced finely or additional fish sauce.

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to restore texture.

Keywords: pad thai, thai food, stir fry, rice noodles, shrimp, bean sprouts, peanuts, tamarind, fish sauce, garlic, eggs, lime, chili flakes, wok, dinner, asian cuisine, noodle dish, quick meal, spicy, umami

Read it online: https://www.chefs-mate.com/recipe/pad-thai-6-2/