Pad Thai

This classic Pad Thai delivers a perfect balance of sweet, sour, salty, and spicy flavors in every bite. Featuring chewy rice noodles stir-fried with firm tofu, crunchy bean sprouts, and savory dried shrimp, this dish is a Thai staple that feels both comforting and exciting. The addition of scrambled eggs adds richness, while a finishing touch of ground chilies, fresh green onions, and lime juice brightens the profile. It's an ideal weeknight dinner that comes together quickly but tastes like it took hours of careful preparation.

Cooking Method: Roasting, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 211.8

Dietary: Vegan

Description

This classic Pad Thai delivers a perfect balance of sweet, sour, salty, and spicy flavors in every bite. Featuring chewy rice noodles stir-fried with firm tofu, crunchy bean sprouts, and savory dried shrimp, this dish is a Thai staple that feels both comforting and exciting. The addition of scrambled eggs adds richness, while a finishing touch of ground chilies, fresh green onions, and lime juice brightens the profile. It's an ideal weeknight dinner that comes together quickly but tastes like it took hours of careful preparation.

Ingredients

Oil
Chopped garlic
Pad Thai noodles (Sen Jun)
Water
Diced yellow tofu
Finely chopped salted radish
Ground roasted peanuts
Small dried shrimps
Fish sauce (Nam Pla)
Sugar
Eggs
Bean sprouts
Ground dried roasted chile
Vinegar
Lime juice
Green onions, cut into 1" pieces

Directions

1
Soak the Pad Thai noodles in warm water according to package directions until pliable but still firm, then drain well.
2
Heat oil in a large wok or skillet over medium heat. Add chopped garlic and diced yellow tofu, sautéing until the garlic is fragrant and tofu is lightly golden.
3
Add the drained noodles and water to the wok. Reduce heat to low and sauté gently until the noodles become soft and absorb the liquid, adding a little more water if necessary to prevent drying.
4
Stir in the salted radish, ground roasted peanuts, small dried shrimps, fish sauce, sugar, and vinegar. Increase heat to medium and mix quickly to combine all flavors.
5
Create an empty circle in the center of the wok. Crack the eggs into this space and add 1 tablespoon of oil. Scramble the eggs and let them sit for 1 minute to cook.
6
Turn the eggs over and let them sit for another minute, then break them into small pieces with a spatula. Fold the cooked eggs into the noodle mixture, combining everything well.
7
Increase heat to high and add the bean sprouts. Sauté for 2-3 minutes longer until the sprouts are just tender-crisp.
8
Remove from heat. Sprinkle with ground dried roasted chile, additional sugar to taste, green onions, and lime juice. Toss gently and serve hot.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 211.8kcal

% Daily Value *
Total Fat 16.4g26%
Saturated Fat 2.6g13%
Cholesterol 14.7mg5%
Sodium 1209.6mg51%
Total Carbohydrate 13.9g5%
Dietary Fiber 0.9g4%
Sugars 0.4g
Protein 4.3g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/pad-thai-bwht68-a/