Pad Thai – Midsummer Thai Dinner

Experience the classic flavors of Thailand with this homemade Pad Thai. This dish masterfully balances sweet, sour, salty, and spicy notes, creating a complex and satisfying meal. The broad rice noodles are perfectly coated in a rich tamarind-inspired sauce, studded with plump shrimp and tender chicken breast. Crispy bean sprouts and crunchy peanuts add delightful textural contrast, while a squeeze of fresh lime brightens every bite. Ideal for a lively midsummer dinner or a quick weeknight treat, this recipe delivers authentic restaurant-quality flavor without the fuss. It is a crowd-pleaser that brings the warmth and aroma of a Thai street stall directly to your kitchen table.

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 4

Calories: 949.2

Description

Experience the classic flavors of Thailand with this homemade Pad Thai. This dish masterfully balances sweet, sour, salty, and spicy notes, creating a complex and satisfying meal. The broad rice noodles are perfectly coated in a rich tamarind-inspired sauce, studded with plump shrimp and tender chicken breast. Crispy bean sprouts and crunchy peanuts add delightful textural contrast, while a squeeze of fresh lime brightens every bite. Ideal for a lively midsummer dinner or a quick weeknight treat, this recipe delivers authentic restaurant-quality flavor without the fuss. It is a crowd-pleaser that brings the warmth and aroma of a Thai street stall directly to your kitchen table.

Ingredients

8 ounce Broad rice noodles
2 tablespoon Fish sauce
3 tablespoon Lime juice
2 tablespoon Sugar
1 tablespoon Tomato ketchup
1/2 teaspoon Red chili flakes
1/4 cup Vegetable oil
1 tablespoon Garlic; chopped
8 md Shrimp; peeled/deveined
8 ounce Boneless chicken breast
2 Eggs; beaten
2 cup Bean sprouts
3 Green onions; slivered
2 tablespoon Toasted peanuts

Directions

1
Soak the broad rice noodles in warm water according to package instructions until softened but still firm, then drain and set aside.
2
In a small bowl, whisk together the fish sauce, lime juice, sugar, tomato ketchup, and red chili flakes to create the Pad Thai sauce.
3
Cut the boneless chicken breast into thin, bite-sized strips.
4
Heat half of the vegetable oil in a large wok or skillet over medium-high heat.
5
Add the chicken strips and cook until no longer pink, about 3-4 minutes. Remove chicken from the pan and set aside.
6
Add the remaining oil to the hot pan. Add the shrimp and cook for 1-2 minutes until pink and opaque. Remove shrimp and set aside with the chicken.
7
Add the chopped garlic to the pan and stir-fry for 30 seconds until fragrant.
8
Pour in the beaten eggs and scramble them lightly, breaking them up into small curds as they cook.
9
Add the drained noodles and the prepared sauce to the pan. Toss vigorously to coat the noodles evenly, allowing them to absorb the sauce.
10
Return the cooked chicken and shrimp to the pan. Add the bean sprouts and half of the green onions.
11
Toss everything together for another minute until the bean sprouts are slightly wilted but still crisp and the noodles are heated through.
12
Remove from heat and transfer to serving plates.
13
Garnish with the remaining green onions and toasted peanuts before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 949.2kcal

% Daily Value *
Total Fat 36.2g56%
Saturated Fat 6.7g34%
Cholesterol 516.0mg172%
Sodium 2352.9mg99%
Total Carbohydrate 44.4g15%
Dietary Fiber 2.4g10%
Sugars 10.0g
Protein 113.6g228%

* 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 rice noodles; they should still be slightly firm as they will continue to cook in the hot pan.

If you prefer a spicier dish, increase the amount of red chili flakes or add a fresh chopped chili pepper to the garlic step.

You can substitute the chicken with tofu or additional shrimp for a seafood-only version.

Serve immediately while hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though the noodles may absorb more sauce and become softer upon reheating.

Traditional Pad Thai uses tamarind paste for sourness. If available, you can replace half of the lime juice with tamarind paste for a more authentic flavor profile.

Keywords: pad thai, thai, noodles, shrimp, chicken, stir fry, dinner, rice noodles, bean sprouts, lime, fish sauce, peanuts, spicy, asian, quick, weeknight, summer, garlic, chili, egg

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