Pad Thai

This classic Pad Thai brings the bustling energy of a street stall to your kitchen. Silky rice noodles are tossed in a wok with a tangy sauce made from fish sauce, sugar, and vinegar, creating a perfect balance of sweet and sour notes. Crunchy bean sprouts, savory shrimp, and scrambled eggs add texture and depth, while roasted peanuts provide a rich finish. It&# 226;ÂÂs an ideal weeknight dinner that comes together in under 30 minutes. Serve it hot with a wedge of lime and a sprinkle of cilantro for a refreshing, authentic Thai experience that satisfies the whole family.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 28.7

Description

This classic Pad Thai brings the bustling energy of a street stall to your kitchen. Silky rice noodles are tossed in a wok with a tangy sauce made from fish sauce, sugar, and vinegar, creating a perfect balance of sweet and sour notes. Crunchy bean sprouts, savory shrimp, and scrambled eggs add texture and depth, while roasted peanuts provide a rich finish. It&# 226;ÂÂs an ideal weeknight dinner that comes together in under 30 minutes. Serve it hot with a wedge of lime and a sprinkle of cilantro for a refreshing, authentic Thai experience that satisfies the whole family.

Ingredients

8 oz Dried rice stick noodles
1/4 cups Chopped roasted peanuts
2 tablespoons Vegetable oil
3 cloves Garlic, minced
8 oz Shrimp, peeled and deveined (or chicken/tofu)
1 red chile Sliced thin (optional)
3 large Eggs
1 cups Bean sprouts
1/4 cups Fish sauce
2 tablespoons White sugar or palm sugar
1/4 cups White vinegar or rice vinegar
1 teaspoons Red pepper flakes
1 cups Sliced cabbage or bean sprouts for garnish
1/4 cups Cilantro leaves

Directions

1
Soak the dried rice noodles in cold water for 20-30 minutes until pliable but still firm, then drain and set aside.
2
In a small bowl, whisk together fish sauce, sugar, vinegar, and red pepper flakes to create the sauce.
3
Heat oil in a large wok or skillet over high heat until shimmering.
4
Add minced garlic and sliced red chile, stir-frying for 30 seconds until fragrant.
5
Add shrimp (or chosen protein) and cook for 2-3 minutes until pink and opaque.
6
Push the shrimp to the side of the wok and crack eggs into the center. Scramble lightly until just set.
7
Add the drained noodles to the wok along with the prepared sauce.
8
Toss everything together vigorously, cooking for 2-3 minutes until the noodles are tender and have absorbed most of the sauce.
9
Add half of the bean sprouts and toss briefly to wilt slightly.
10
Remove from heat and transfer to serving plates.
11
Garnish with remaining bean sprouts, chopped peanuts, cilantro, and cabbage.
12
Serve immediately with lime wedges on the side.

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 a vegan version, substitute fish sauce with tamari or soy sauce mixed with a little mushroom powder, and use tofu or extra vegetables instead of shrimp.

If the noodles become too dry, add a splash of water or extra sauce while tossing.

Feel free to add sliced chicken, pork, or tofu for additional protein.

Serve with extra hot sauce, sweet and sour sauce, or peanut sauce on the side for customization.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water to restore moisture.

Keywords: pad thai, thai, noodles, stir fry, shrimp, rice noodles, bean sprouts, peanuts, fish sauce, lime, egg, wok, asian, dinner, quick meal, spicy, garlic, cilantro, vinegar, savory

Read it online: https://www.chefs-mate.com/recipe/pad-thai-7/