Pad Thai (Brennan)

This vibrant Pad Thai brings the authentic flavors of Thailand straight to your kitchen. The dish balances sweet, sour, salty, and savory notes perfectly, creating a complex flavor profile that is both comforting and exciting. Key ingredients like tamarind paste, fish sauce, and palm sugar create the signature sauce, while rice vermicelli provides the perfect chewy texture. Stir-fried with fresh bean sprouts, scallions, and crunchy peanuts, it offers a delightful contrast in every bite. This dish is ideal for busy weeknight dinners or as a impressive yet easy meal for entertaining. It&# 226;ÂÂs a versatile favorite that can be customized to suit your taste preferences.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 265.2

Description

This vibrant Pad Thai brings the authentic flavors of Thailand straight to your kitchen. The dish balances sweet, sour, salty, and savory notes perfectly, creating a complex flavor profile that is both comforting and exciting. Key ingredients like tamarind paste, fish sauce, and palm sugar create the signature sauce, while rice vermicelli provides the perfect chewy texture. Stir-fried with fresh bean sprouts, scallions, and crunchy peanuts, it offers a delightful contrast in every bite. This dish is ideal for busy weeknight dinners or as a impressive yet easy meal for entertaining. It&# 226;ÂÂs a versatile favorite that can be customized to suit your taste preferences.

Ingredients

1/2 cup Vegetable oil
6 Cloves Garlic

Directions

1
Soak rice vermicelli in hot water for 15 minutes until softened, then drain and set aside.
2
Heat vegetable oil in a large wok or skillet over medium-high heat.
3
Add minced garlic and stir-fry for 30 seconds until fragrant.
4
Add protein (such as tofu or shrimp) and cook until done.
5
Push ingredients to the side, scramble eggs in the empty space, then mix everything together.
6
Add drained noodles and pad thai sauce, tossing constantly to coat evenly.
7
Stir in bean sprouts and scallions, cooking for 1-2 minutes until sprouts are slightly wilted but still crisp.
8
Remove from heat and transfer to serving plates.
9
Top with crushed peanuts, lime wedges, and extra bean sprouts.

Nutrition Facts

Servings 4

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 use tofu or tempeh instead of shrimp.

Pad thai is best served immediately while the noodles are hot and the bean sprouts are crunchy.

If making ahead, store noodles and sauce separately to prevent sogginess. Reheat noodles gently with a splash of water.

Adjust the sweetness by adding more palm sugar or brown sugar to taste.

Soak noodles in warm water, not boiling, to prevent them from becoming mushy.

Keywords: pad thai, thai food, stir fry, rice noodles, vermicelli, tamarind, fish sauce, peanuts, bean sprouts, weeknight dinner, asian cuisine, noodle dish, quick meal, spicy, umami

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