Pad Thai (Stigleman)

This classic Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. Chantaboon rice noodles are stir-fried until tender yet firm, coated in a rich sauce made from fish sauce, sugar, and vinegar. The dish is elevated with crispy scrambled eggs, garlic, and your choice of protein like shrimp, chicken, or tofu. Finished with fresh bean sprouts, cilantro, green onions, and a squeeze of lime, it offers a delightful mix of textures. Ideal for a vibrant weeknight dinner or a satisfying meal that brings the taste of Thailand to your table.

Cooking Method: Frying, Roasting, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 208.0

Description

This classic Pad Thai delivers the perfect balance of sweet, sour, and savory flavors in every bite. Chantaboon rice noodles are stir-fried until tender yet firm, coated in a rich sauce made from fish sauce, sugar, and vinegar. The dish is elevated with crispy scrambled eggs, garlic, and your choice of protein like shrimp, chicken, or tofu. Finished with fresh bean sprouts, cilantro, green onions, and a squeeze of lime, it offers a delightful mix of textures. Ideal for a vibrant weeknight dinner or a satisfying meal that brings the taste of Thailand to your table.

Ingredients

16 ounce Chantaboon rice sticks

Directions

1
Soak the Chantaboon rice sticks in lukewarm water for 1 hour until softened, then drain and set aside.
2
Heat a wok over high heat for 1 minute until very hot.
3
Add 1 tablespoon of vegetable oil to the hot wok, swirling to coat the sides evenly.
4
Pour in the beaten eggs and fry until they just begin to set. Turn and fry until light brown on both sides.
5
Remove the eggs from the wok, slice them into thin, bite-sized strips, and set aside.
6
Heat 1/4 cup of vegetable oil in the wok until sizzling hot.
7
Add the garlic cloves and stir-fry until fragrant.
8
Add your chosen protein (pork, beef, chicken, shrimp, or pressed tofu) and stir-fry for 1 to 2 minutes until cooked through.
9
Add the drained rice sticks and white vinegar to the wok, stirring continuously until the noodles soften and absorb the liquid.
10
Return the sliced eggs to the wok and add the sugar, fish sauce, salted radish, ground peanuts, chile powder, bean sprouts, green onions, and cilantro. Stir vigorously to blend all ingredients and coat the noodles evenly.
11
Remove the Pad Thai from the heat and transfer to a serving plate.
12
Garnish with fresh lime slices. Serve immediately with additional cold bean sprouts on the side if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 208.0kcal

% Daily Value *
Total Fat 0.5g1%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 44.8g15%
Dietary Fiber 0.6g3%
Sugars 0.0g
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.

Keywords: pad thai, thai noodles, rice sticks, stir fry, asian cuisine, shrimp pad thai, chicken pad thai, tofu pad thai, bean sprouts, lime, peanuts, fish sauce, tamarind, wok cooking, vegetarian option, quick dinner, spicy noodles, garlic, cilantro

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