Pad Thai Stir-Fried Rice Ribbon Noodles
Description
This authentic Pad Thai delivers a perfect balance of sweet, sour, salty, and savory flavors in every bite. The dish centers on silky rice ribbon noodles stir-fried with shrimp, chicken, and scrambled eggs in a rich sauce made from yellow bean paste, tamarind (or vinegar), and fish sauce. Aromatics like garlic and preserved radish add depth, while crunchy bean sprouts, roasted peanuts, and fresh lime wedges provide essential texture and brightness. It is a satisfying main course that feels restaurant-quality yet manageable for a weeknight dinner. Whether you are a fan of traditional Thai cuisine or looking for a flavorful way to use up pantry staples, this recipe offers a comforting yet exciting meal experience.Ingredients
Directions
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Place dried flat rice noodles in a large bowl and cover with warm water. Soak for about 15 minutes, or until the noodles are soft and pliable but still have a slight bite. Drain thoroughly and set aside.
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Set a wok or large skillet over medium-high heat. Add 2 tablespoons of vegetable oil. Once hot, add the shrimp and thinly sliced chicken breast. Stir-fry for about 30 seconds, until the shrimp turns bright orange and the chicken is white. Remove from the wok and set aside.
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Reduce heat to medium. Add the remaining 2 tablespoons of oil and the minced garlic to the wok. Brown gently for about 20 seconds until fragrant, being careful not to burn the garlic.
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Increase heat to medium-high. Add the yellow bean sauce, tomato paste, fish sauce, vinegar, and sugar. Stir continuously until the sugar dissolves and the sauce is well combined.
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Break the first egg directly into the sauce. Beat it quickly with a spatula for 3 or 4 seconds, then let it cook for about 20 seconds until slightly set but still moist. Repeat this process with the remaining two eggs, ensuring you have tiny flecks of egg throughout the sauce.
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Add the soaked noodles, optional preserved radish, dried shrimp, tofu, and chile flakes to the wok. Toss and lift the noodles vigorously with tongs or a spatula for 3 to 4 minutes, allowing them to absorb the sauce and become tender.
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If the noodles appear dry, add chicken broth or water 2 tablespoons at a time. Return the cooked shrimp and chicken mixture to the wok. Add the green onions and half of the bean sprouts. Toss everything together for 30 seconds to reheat.
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Transfer the Pad Thai to a serving platter. The sauce should coat the noodles nicely without being watery. Serve immediately, garnished with coarsely chopped roasted peanuts, fresh coriander leaves, remaining bean sprouts, and lime wedges on the side.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 202.5kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.7g9%
- Cholesterol 31.5mg11%
- Sodium 846.0mg36%
- Total Carbohydrate 24.5g9%
- Dietary Fiber 1.7g7%
- Sugars 0.8g
- Protein 8.2g17%
* 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
Traditionally, Pad Thai uses dried, flat 1/4-inch-wide fettuccine-like rice-flour noodles, often labeled "Chantaboon rice sticks." These are widely available in Asian markets or the international aisle of large grocery stores.
For a vegan version, omit the shrimp, chicken, eggs, and fish sauce. Replace fish sauce with soy sauce or tamari for saltiness, and use a vegan egg substitute or simply skip the eggs.
The sauce should "dry-coat" the noodles rather than pooling at the bottom of the plate. If it is too wet, stir-fry for another minute to reduce the liquid. If too dry, add a splash more broth or water.
Serve warm or at room temperature. Squeeze fresh lime juice over the noodles just before eating to brighten the flavors.
Preserved radish adds a unique salty crunch. If unavailable, you can skip it or substitute with finely chopped pickled daikon.
