This classic Thai street food favorite brings together the perfect balance of sweet, sour, and savory flavors. Tender rice noodles are stir-fried with firm tofu, plump shrimp, and crunchy bean sprouts in a rich sauce made from tamarind, fish sauce, and brown sugar. The dish is elevated with the aromatic punch of garlic, chili, and fresh herbs. It offers a delightful textural contrast between the soft noodles and crisp vegetables. Ideal for a quick weeknight dinner or a satisfying meal that can be customized to your taste, this Pad Thai is a crowd-pleaser that delivers restaurant-quality results at home. Garnished with crushed peanuts and fresh cilantro, it’s a complete meal that is both comforting and exciting.
Pad Thai (Sauteed Rice Noodles)
Description
This classic Thai street food favorite brings together the perfect balance of sweet, sour, and savory flavors. Tender rice noodles are stir-fried with firm tofu, plump shrimp, and crunchy bean sprouts in a rich sauce made from tamarind, fish sauce, and brown sugar. The dish is elevated with the aromatic punch of garlic, chili, and fresh herbs. It offers a delightful textural contrast between the soft noodles and crisp vegetables. Ideal for a quick weeknight dinner or a satisfying meal that can be customized to your taste, this Pad Thai is a crowd-pleaser that delivers restaurant-quality results at home. Garnished with crushed peanuts and fresh cilantro, it's a complete meal that is both comforting and exciting.Ingredients
Directions
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Soak rice noodles in warm water for 30 minutes until pliable, then drain and toss with a little oil to prevent sticking.
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In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and chili flakes to create the sauce.
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Heat vegetable oil in a large wok or skillet over high heat.
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Add minced garlic and stir-fry for 30 seconds until fragrant.
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Add shrimp and tofu cubes; cook for 3-4 minutes until shrimp are pink and tofu is lightly browned.
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Push ingredients to the side of the wok and pour beaten eggs into the center; scramble until just set.
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Add the drained noodles and sauce to the wok, tossing everything together until evenly coated.
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Stir in bean sprouts, pickled turnips, and half of the crushed peanuts.
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Continue to toss for 1-2 minutes until the noodles are hot and tender.
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Transfer to serving plates and garnish with remaining peanuts, cilantro, and lime wedges.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 3g15%
- Cholesterol 120mg40%
- Sodium 800mg34%
- Total Carbohydrate 55g19%
- Dietary Fiber 4g16%
- Sugars 12g
- Protein 25g50%
* 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 ensure the sugar used is vegan-friendly. You can also omit the eggs or use a tofu scramble alternative.
Tamarind paste is key for the authentic sour flavor. If unavailable, you can use a combination of lime juice and brown sugar, though the flavor profile will differ slightly.
Do not over-soak the rice noodles as they will continue to cook in the wok. They should be slightly firm when drained.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water to restore moisture.
Feel free to add other vegetables like bell peppers, carrots, or green onions for extra nutrition and crunch.
