Paht Thai

This authentic Pad Thai delivers the perfect harmony of sweet, sour, salty, and savory flavors in every bite. Slender rice noodles are stir-fried until tender, tossed with succulent shrimp, scrambled egg, and crunchy peanuts. The dish is finished with fresh bean sprouts, green onions, and a squeeze of lime for a bright, refreshing contrast. Its a quick, satisfying weeknight dinner that captures the essence of Thai street food without the complexity. Simple to prepare with common pantry staples, this recipe brings restaurant-quality taste to your home kitchen.

Cooking Method: Sautéing, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 1

Calories: 654.8

Description

This authentic Pad Thai delivers the perfect harmony of sweet, sour, salty, and savory flavors in every bite. Slender rice noodles are stir-fried until tender, tossed with succulent shrimp, scrambled egg, and crunchy peanuts. The dish is finished with fresh bean sprouts, green onions, and a squeeze of lime for a bright, refreshing contrast. Its a quick, satisfying weeknight dinner that captures the essence of Thai street food without the complexity. Simple to prepare with common pantry staples, this recipe brings restaurant-quality taste to your home kitchen.

Ingredients

1/4 pound Dried rice stick noodles
2 tablespoon Vegetable oil
1 tablespoon Coarsely chopped garlic
8 Shrimps, peeled and deveined
1 Egg; lightly beaten
1 tablespoon Fish sauce
2 teaspoon Sugar
2 tablespoon Coarsely chopped peanuts
1 cup Bean sprouts
4 Green onions, sliced in 1-inch lengths
1 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.
3
Heat a wok or large deep skillet over medium-high heat.
4
Add 1 tablespoon of vegetable oil and swirl to coat the surface.
5
When oil is very hot, add garlic and toss until golden, about 30 seconds.
6
Add shrimp and toss until pink and opaque, about 1 minute.
7
Remove shrimp from pan and set aside.
8
Add beaten egg to the pan and tilt to spread into a thin sheet.
9
As soon as egg begins to set, scramble it into small lumps.
10
Remove egg from pan and set aside with shrimp.
11
Add remaining 1 tablespoon oil to pan and heat for 30 seconds.
12
Add softened noodles and spread into a thin layer covering the pan surface.
13
Scrape noodles into a clump and gently turn over; repeat pulling and spreading until noodles soften and curl.
14
Add fish sauce and turn noodles to season evenly.
15
Add sugar and peanuts, turning noodles a few more times to combine.
16
Add bean sprouts, green onions, and the reserved shrimp-egg mixture.
17
Cook for 1 minute, turning often to heat through.
18
Transfer noodles to a serving platter.
19
Squeeze juice of 2 lime wedges over the top.
20
Garnish with remaining bean sprouts and lime wedges; serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 654.8kcal

% Daily Value *
Total Fat 51.9g80%
Saturated Fat 7.6g38%
Cholesterol 23.8mg8%
Sodium 1417.4mg60%
Total Carbohydrate 38.8g13%
Dietary Fiber 4.1g17%
Sugars 12.1g
Protein 15.4g31%

* 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

Traditional Pad Thai often includes tamarind paste, palm sugar, dried shrimp, and chili flakes for a complex sweet-sour-spicy profile. This simplified version uses fish sauce and sugar for ease.

For best results, ensure your wok is very hot before adding noodles to prevent sticking and achieve a slight char.

You can substitute chicken or tofu for shrimp for a different protein variation.

Serve immediately while hot for the best texture; noodles will continue to soften if left sitting.

Keywords: pad thai, thai noodles, shrimp, rice noodles, stir fry, asian cuisine, quick dinner, fish sauce, bean sprouts, peanuts, lime, garlic, egg, spicy, savory, weeknight meal, vegetable oil, thai food, noodle dish, seafood

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