Pad Thai

This classic Pad Thai brings the bustling energy of a street-side stall to your kitchen with minimal effort. The dish relies on the perfect balance of tamarind-like sweetness from sugar and rice vinegar, the salty punch of fish sauce, and the gentle heat of chile paste. Rice noodles provide a silky, chewy base that absorbs the aromatic sauce beautifully. Freshly cooked shrimp add a briny sweetness, while scrambled egg ribbons offer richness. Topped with crunchy bean sprouts and roasted peanuts, the texture contrast is delightful. Its an ideal weeknight dinner that comes together in under thirty minutes, offering a satisfying, restaurant-quality meal without the fuss. Serve it hot and fresh for the best experience.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 3

Calories: 268.6

Description

This classic Pad Thai brings the bustling energy of a street-side stall to your kitchen with minimal effort. The dish relies on the perfect balance of tamarind-like sweetness from sugar and rice vinegar, the salty punch of fish sauce, and the gentle heat of chile paste. Rice noodles provide a silky, chewy base that absorbs the aromatic sauce beautifully. Freshly cooked shrimp add a briny sweetness, while scrambled egg ribbons offer richness. Topped with crunchy bean sprouts and roasted peanuts, the texture contrast is delightful. Its an ideal weeknight dinner that comes together in under thirty minutes, offering a satisfying, restaurant-quality meal without the fuss. Serve it hot and fresh for the best experience.

Ingredients

1/4 pound Dried rice noodles
2 teaspoons Peanut oil
3 cloves Garlic -- minced
1 large Egg -- lightly beaten
1/2 pound Small shrimp -- peeled and deveined
2 cups Mung bean sprouts
1/2 cup sliced scallion greens
3 tablespoons Rice vinegar
2 1/2 tablespoons Fish sauce
2 tablespoons Sugar
1 teaspoon Chinese chile paste with garlic
2 tablespoons chopped dry-roasted peanuts

Directions

1
Place dried rice noodles in a large bowl and cover with warm water. Let soak for about 20 minutes, or until they are limp and white.
2
In a wok or large deep skillet, heat peanut oil over high heat until very hot.
3
Add minced garlic to the hot oil and stir-fry until golden and fragrant, about 10 seconds.
4
Pour in the beaten egg and cook, stirring constantly, until scrambled, about 30 seconds.
5
Add the shrimp to the pan and stir-fry until they curl and turn pink, about 2 minutes.
6
Drain the soaked noodles thoroughly and add them to the wok. Toss with tongs until they soften and curl, about 1 minute.
7
Add bean sprouts, sliced scallion greens, rice vinegar, fish sauce, sugar, and chile paste to the wok.
8
Toss everything together until the shrimp are fully cooked and the noodles are heated through and coated in sauce, about 1 to 2 minutes.
9
Transfer to serving plates and sprinkle with chopped dry-roasted peanuts. Serve immediately.

Nutrition Facts

Servings 3

Amount Per Serving
Calories 268.6kcal

% Daily Value *
Total Fat 10.2g16%
Saturated Fat 1.8g9%
Cholesterol 138.8mg47%
Sodium 890.0mg38%
Total Carbohydrate 27.0g9%
Dietary Fiber 6.5g26%
Sugars 11.0g
Protein 21.9g44%

* 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

Storage: Pad Thai is best served fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water to refresh the noodles.

Substitutions: For a vegetarian version, omit the shrimp and fish sauce. Use soy sauce or a vegetarian fish sauce alternative for saltiness. You can also add tofu or chicken instead of shrimp.

Tips: Do not over-soak the rice noodles; they will continue to cook in the hot wok. If they become too soft, they may break apart. Keep the heat high when stir-frying to ensure a quick cook time and prevent the noodles from sticking together.

Keywords: pad thai, thai food, stir fry, shrimp, rice noodles, quick dinner, asian cuisine, vegetarian option, bean sprouts, peanuts, fish sauce, weeknight meal, easy recipe, spicy, umami, gluten free option, comfort food, family dinner, fresh ingredients, wok cooking

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