This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles soak up the rich tamarind-based sauce, while crunchy bean sprouts and roasted peanuts add delightful texture. Whether you choose to add shrimp, chicken, or keep it vegan with tofu, this dish is incredibly versatile. It’s an ideal weeknight meal that comes together quickly, bringing the bustling energy of a Thai street stall straight to your kitchen table. Garnished with fresh lime and cilantro, itâÂÂs a refreshing yet satisfying dinner that the whole family will love.
Pad Thai
Description
This vibrant Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. The chewy rice noodles soak up the rich tamarind-based sauce, while crunchy bean sprouts and roasted peanuts add delightful texture. Whether you choose to add shrimp, chicken, or keep it vegan with tofu, this dish is incredibly versatile. It&# 226;ÂÂs an ideal weeknight meal that comes together quickly, bringing the bustling energy of a Thai street stall straight to your kitchen table. Garnished with fresh lime and cilantro, itâÂÂs a refreshing yet satisfying dinner that the whole family will love.Ingredients
Directions
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Soak rice stick noodles in warm water for 30 minutes until pliable, then drain and set aside.
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Heat oil in a large wok or skillet over high heat until shimmering.
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Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn.
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Add shrimp (or chicken/tofu) and cook until opaque and cooked through, about 2-3 minutes. Remove from wok and set aside.
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Pour beaten eggs into the hot wok and scramble quickly until just set, then push to the side.
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Add drained noodles and cabbage to the wok, tossing gently to combine with eggs.
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Pour Pad Thai sauce over the noodles, tossing continuously for 2-3 minutes until noodles are heated through and coated.
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Return cooked protein to the wok, add bean sprouts, and toss briefly to heat through without wilting the sprouts.
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Transfer to serving plates and garnish with chopped peanuts, cilantro, chili flakes, and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 28.7kcal
- % Daily Value *
- Total Fat 1.3g2%
- Saturated Fat 0.2g1%
- Cholesterol 4.5mg2%
- Sodium 119.8mg5%
- Total Carbohydrate 3.5g2%
- Dietary Fiber 0.2g1%
- Sugars 0.1g
- Protein 1.2g3%
* 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 best texture, do not over-soak the noodles; they should still have a slight bite as they will continue cooking in the wok.
To make this dish vegan, substitute fish sauce with tamari or soy sauce and use tofu or extra vegetables instead of shrimp or chicken.
Bean sprouts are best added at the very end to retain their crunch. If you prefer them softer, add them earlier in the cooking process.
Store leftover Pad Thai in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet with a splash of water to restore moisture.
