Paht Thai

Pad Thai is a beloved Thai street food dish that balances sweet, sour, salty, and umami flavors in every bite. This recipe features chewy rice stick noodles stir-fried with plump shrimp, scrambled egg, and crisp bean sprouts. The addition of dry-roasted peanuts provides a satisfying crunch, while a squeeze of fresh lime adds a bright, citrusy finish. Its a quick, flavorful meal perfect for weeknight dinners or when you crave something exotic yet comforting. With simple ingredients and straightforward techniques, you can recreate this restaurant-quality dish at home in under 30 minutes.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 1003.3

Description

Pad Thai is a beloved Thai street food dish that balances sweet, sour, salty, and umami flavors in every bite. This recipe features chewy rice stick noodles stir-fried with plump shrimp, scrambled egg, and crisp bean sprouts. The addition of dry-roasted peanuts provides a satisfying crunch, while a squeeze of fresh lime adds a bright, citrusy finish. Its a quick, flavorful meal perfect for weeknight dinners or when you crave something exotic yet comforting. With simple ingredients and straightforward techniques, you can recreate this restaurant-quality dish at home in under 30 minutes.

Ingredients

1/4 pound Dried rice stick noodles
2 tblsp vegetable oil
1 tblsp coarsely chopped garlic
8 count shrimps, peeled and deveined
1 count egg, lightly beaten
1 tblsp fish sauce
2 tsp sugar
2 tblsp coarsely chopped, dry-roasted peanuts
1 cup bean sprouts
4 count slender green onions, sliced in 1 inch lengths
1 count lime, quartered lengthwise

Directions

1
Soak rice noodles in warm water to cover for 15 to 20 minutes until very limp and white.
2
Drain noodles and measure out 2 1/2 cups. Set aside by the stove.
3
Prepare all remaining ingredients and place them next to the stove along with a small serving platter.
4
Heat a wok or large, deep skillet over medium-high heat.
5
Add 1 tablespoon of the oil and swirl to coat the surface.
6
When the oil is very hot, test by dropping a piece of garlic into the pan; if it sizzles immediately, the oil is ready.
7
Add the garlic and toss until golden, about 30 seconds.
8
Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute.
9
Remove shrimp from the pan and set aside.
10
Add the beaten egg to the pan and tilt to spread it into a thin sheet.
11
As soon as the egg begins to set and is opaque, scramble it to break it into small lumps.
12
Remove egg from the pan and set aside with the shrimp.
13
Add the remaining 1 tablespoon oil and heat for 30 seconds.
14
Add the softened noodles to the pan.
15
Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan, then scrape them into a clump and gently turn them over.
16
Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again.
17
Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets.
18
Add the fish sauce and turn the noodles so they are evenly seasoned.
19
Add the sugar and peanuts, turning the noodles a few more times.
20
Reserve a small handful of bean sprouts for garnish, then add the remaining bean sprouts, green onions, and the shrimp-egg mixture to the pan.
21
Cook for 1 minute, turning often.
22
Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top.
23
Garnish with reserved bean sprouts and lime wedges and serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1003.3kcal

% Daily Value *
Total Fat 113.5g175%
Saturated Fat 17.0g85%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* 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 best texture, ensure the noodles are drained well before adding to the wok to prevent steaming.

If you prefer a spicier dish, add red pepper flakes or chili paste during the garlic step.

To make this dish vegan, omit the shrimp and egg, and substitute fish sauce with soy sauce or tamari.

Leftovers should be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water.

Keywords: pad thai, thai noodles, shrimp pad thai, rice noodles, stir fry, asian cuisine, seafood, quick dinner, fish sauce, bean sprouts, peanuts, lime, garlic, egg, wok

Read it online: https://www.chefs-mate.com/recipe/paht-thai-15/