Pad Thai

This authentic Pad Thai delivers a perfect balance of sweet, sour, and savory flavors in every bite. Rice vermicelli noodles are stir-fried with plump shrimp, scrambled eggs, and crunchy bean sprouts, then tossed in a rich sauce made from fish sauce, sugar, and ketchup. The dish is garnished with crushed peanuts, fresh cilantro, and a squeeze of lime for a bright, aromatic finish. It&# 226;ÂÂs an ideal weeknight dinner that comes together quickly but tastes like restaurant-quality cuisine. Perfect for families or anyone craving bold Asian flavors without the fuss. Serve hot for the best texture and flavor.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 1

Calories: 265.2

Description

This authentic Pad Thai delivers a perfect balance of sweet, sour, and savory flavors in every bite. Rice vermicelli noodles are stir-fried with plump shrimp, scrambled eggs, and crunchy bean sprouts, then tossed in a rich sauce made from fish sauce, sugar, and ketchup. The dish is garnished with crushed peanuts, fresh cilantro, and a squeeze of lime for a bright, aromatic finish. It&# 226;ÂÂs an ideal weeknight dinner that comes together quickly but tastes like restaurant-quality cuisine. Perfect for families or anyone craving bold Asian flavors without the fuss. Serve hot for the best texture and flavor.

Ingredients

1/2 cups Vegetable oil
1 1/2 tablespoons Ketchup
6 Garlic Cloves 2 Eggs; beaten

Directions

1
Soak rice vermicelli in hot water for 15 minutes until softened, then drain well.
2
Heat vegetable oil in a wok over high heat.
3
Add minced garlic and stir-fry until golden and fragrant.
4
Add shrimp and stir-fry until pink and cooked through.
5
Stir in sugar, fish sauce, and ketchup until the sugar dissolves and the sauce combines.
6
Push ingredients to one side, pour in beaten eggs, and scramble until just set.
7
Add the drained noodles to the wok and toss with the sauce and eggs for about 2 minutes.
8
Add most of the bean sprouts, reserving some for garnish, and stir-fry briefly until just tender.
9
Transfer the Pad Thai to a serving platter.
10
Top with reserved bean sprouts, dried shrimp powder, crushed peanuts, chili flakes, green onions, and cilantro.
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, omit the shrimp and eggs, and use soy sauce or tamari instead of fish sauce.

Bean sprouts should be added at the last minute to retain their crunch.

Adjust the sugar and fish sauce to taste depending on your preference for sweetness or saltiness.

Leftover Pad Thai can be stored in the refrigerator for up to 2 days, but reheating may soften the noodles.

Keywords: pad thai, thai food, noodles, shrimp, stir fry, rice vermicelli, bean sprouts, eggs, fish sauce, peanuts, lime, cilantro, garlic, quick dinner, asian cuisine, wok, vegetables, seafood

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