Pad Thai Pt. 1
Description
This authentic Pad Thai brings the vibrant flavors of Bangkok to your kitchen. The dish balances sweet tamarind or palm sugar, sour lime, and salty fish sauce to create a complex taste profile that is both comforting and exciting. Silk-like rice noodles are stir-fried with crisp bean sprouts, scrambled eggs, and tender protein until perfectly coated in the glossy sauce. It is a quick weeknight dinner that feels special enough for guests. The crunch of roasted peanuts and fresh cilantro adds essential texture and freshness. Whether you choose chicken, shrimp, or keep it vegetarian, this recipe delivers a satisfying meal that is ready in under 30 minutes. It is a timeless classic that showcases the harmony of Asian cooking techniques.Ingredients
Directions
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Soak the dried rice noodles in warm water for 30 minutes, or until they are pliable but still firm, then drain well.
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In a small bowl, whisk together the fish sauce, granulated sugar, white vinegar, and paprika to create the Pad Thai sauce.
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Heat vegetable oil in a large wok or skillet over high heat until smoking.
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Add chopped garlic and cook for 30 seconds until fragrant, being careful not to burn.
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Add your chosen protein (chicken, shrimp, or pork) and cook until nearly done, about 2-3 minutes.
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Push the protein to the side of the wok and crack the eggs into the empty space, scrambling them until just set.
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Add the drained noodles to the wok and pour the sauce mixture over them. Toss everything together vigorously for 1-2 minutes until the noodles are coated and heated through.
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Add bean sprouts and green onions, tossing briefly for 30 seconds to keep them crisp.
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Remove from heat and transfer to serving plates.
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Garnish with ground roasted peanuts, ground chiles, and lime wedges before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 76.6kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.6g3%
- Cholesterol 11.9mg4%
- Sodium 320.1mg14%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 0.6g3%
- Sugars 0.3g
- Protein 3.1g7%
* 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
This recipe is the closest the author has found to their favorite Thai restaurant in Denver.
The author usually doubles the recipe because they love the leftovers and find one batch serves only 2-3 people.
Do not leave out the fish sauce or substitute ketchup; the results are not the same. Fish sauce provides the essential umami depth.
This dish is traditionally served over bean sprouts, though they can be mixed in depending on your preference.
To get the best crunch from bean sprouts, put them in a large bowl filled with cold water and ice cubes and let them soak for about 15 minutes. This revives them and makes them really crunchy.
In Thailand, this dish is usually made with dried shrimp, but for American preferences, fresh shrimp is often used.
The recipe is altered slightly from the source book to mimic the style of "J's noodles."
With practice, you can make a double batch in about 25 minutes. Do all the prep while the noodles soak.
See "Pad Thai Pt. 2" for additional directions if available in your collection.
