Pad Thai (Stigleman 2)

This classic Thai street food favorite delivers a perfect balance of sweet, sour, salty, and savory flavors. Flat rice noodles are stir-fried with tender pork strips, juicy shrimp, and scrambled egg until slightly caramelized. The dish is tossed in a tangy sauce made from rice vinegar, fish sauce, and sugar, then finished with crunchy roasted peanuts, fresh bean sprouts, and scallions. It&# 226;ÂÂs a vibrant, texturally rich meal that comes together quickly in a hot wok. Perfect for weeknight dinners or when you crave bold, aromatic Asian flavors without the complexity of making a curry from scratch. Serve with lime wedges and fresh cilantro for the authentic experience.

Cooking Method: Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 51.1

Description

This classic Thai street food favorite delivers a perfect balance of sweet, sour, salty, and savory flavors. Flat rice noodles are stir-fried with tender pork strips, juicy shrimp, and scrambled egg until slightly caramelized. The dish is tossed in a tangy sauce made from rice vinegar, fish sauce, and sugar, then finished with crunchy roasted peanuts, fresh bean sprouts, and scallions. It&# 226;ÂÂs a vibrant, texturally rich meal that comes together quickly in a hot wok. Perfect for weeknight dinners or when you crave bold, aromatic Asian flavors without the complexity of making a curry from scratch. Serve with lime wedges and fresh cilantro for the authentic experience.

Ingredients

1/3 pound Flat rice stick noodles

Directions

1
Soak flat rice stick noodles in warm water for 60 minutes until softened, then drain and set aside.
2
Cut pork into matchstick strips and peel and devein shrimp.
3
Mince garlic and beat the egg in a small bowl.
4
Cut scallions into 3/4-inch pieces and wash and drain bean sprouts.
5
Arrange all prepared ingredients near the stove for quick assembly.
6
Heat peanut oil in a wok over medium heat.
7
Fry the pork strips until half cooked.
8
Add shrimp and crushed garlic to the wok and stir-fry.
9
Cook until shrimp are pink and pork is fully cooked.
10
Pour the beaten egg into the wok and stir continuously for about 30 seconds until scrambled.
11
Turn the heat to high.
12
Add the drained noodles to the wok with the meat and egg mixture.
13
Add water, rice vinegar, fish sauce, sugar, ground dry shrimp, and most of the chopped toasted peanuts.
14
Sprinkle in ground white pepper and Asian chili powder to taste.
15
Toss everything together to combine evenly.
16
Let the noodles cook on one side without stirring for a moment to allow slight caramelization, checking the underside.
17
Flip the noodles over in the wok and cook for another 5 to 10 minutes, flipping occasionally until nearly done.
18
Add most of the bean sprouts and scallions to the wok.
19
Stir and cook for one more minute until vegetables are just wilted but still crunchy.
20
Transfer the Pad Thai to a serving plate.
21
Top with the remaining bean sprouts, scallions, and peanuts.
22
Garnish with fresh coriander and serve immediately with lime wedges on the side.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 51.1kcal

% Daily Value *
Total Fat 2.4g4%
Saturated Fat 0.4g2%
Cholesterol 7.9mg3%
Sodium 213.4mg9%
Total Carbohydrate 6.2g3%
Dietary Fiber 0.4g2%
Sugars 0.2g
Protein 2.1g5%

* 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

The original recipe lists this as "Vegan" in tags, but the ingredient list includes pork, shrimp, egg, and fish sauce. This is a standard non-vegan Pad Thai. To make it vegan, substitute pork with tofu, shrimp with king oyster mushrooms or extra tofu, egg with tofu scramble or omit, and fish sauce with soy sauce or vegan fish sauce.

Work quickly when stir-frying to keep the noodles chewy and the vegetables crisp. Have all ingredients prepped and within reach before heating the wok, as the cooking process is fast.

If you cannot find ground dry shrimp, you can omit it or use a pinch of shrimp paste dissolved in water for depth of flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to refresh the noodles.

Keywords: pad thai, thai noodles, stir fry, rice noodles, pork, shrimp, bean sprouts, peanuts, fish sauce, garlic, wok, asian cuisine, dinner, quick meal, street food, tamarind, lime, cilantro

Read it online: https://www.chefs-mate.com/recipe/pad-thai-stigleman-2/