Pad Thai

This vibrant Pad Thai dish captures the essence of Thai street food with its perfect balance of sweet, sour, salty, and umami flavors. Thin rice vermicelli noodles are stir-fried until tender yet chewy, coated in a rich tamarind-based sauce. The dish features crispy fried tofu cubes, tender chicken breast, and succulent shrimp, all tossed together with scrambled eggs and fresh bean sprouts. It is garnished with crunchy garlic chives and a squeeze of fresh lime for brightness. Ideal for a quick weeknight dinner or an impressive meal for guests, this recipe brings authentic Thai flavors to your kitchen without the complexity. Serve hot for the best texture and flavor experience.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 450

Description

This vibrant Pad Thai dish captures the essence of Thai street food with its perfect balance of sweet, sour, salty, and umami flavors. Thin rice vermicelli noodles are stir-fried until tender yet chewy, coated in a rich tamarind-based sauce. The dish features crispy fried tofu cubes, tender chicken breast, and succulent shrimp, all tossed together with scrambled eggs and fresh bean sprouts. It is garnished with crunchy garlic chives and a squeeze of fresh lime for brightness. Ideal for a quick weeknight dinner or an impressive meal for guests, this recipe brings authentic Thai flavors to your kitchen without the complexity. Serve hot for the best texture and flavor experience.

Ingredients

8 oz Rice vermicelli noodles
1 block Firm tofu, cut into small cubes
1/2 cup Vegetable oil
1 lb Chicken breast, skinless, cubed
1/2 cup Baby prawns, cooked and peeled
2 stalks Spring onions, chopped
2 cloves Garlic, minced
2 large Eggs, lightly beaten
1/4 cup White sugar
3 tbsp Lime juice
2 tbsp White vinegar
2 tbsp Water
2.5 tbsp Fish sauce
1 tsp Chili powder, mild
1/2 cup Bean sprouts, fresh and rinsed
6 stalks Garlic chives, cut into 5cm lengths

Directions

1
Soak rice vermicelli in warm water until pliable but still firm, then drain well.
2
Heat 2 tablespoons of oil in a wok over high heat.
3
Fry tofu cubes until golden and crispy on the outside, then remove and set aside on paper towels.
4
In the same wok, add a little more oil if needed and stir-fry chicken cubes until cooked through and lightly browned. Remove and set aside.
5
Add remaining oil to the wok and briefly stir-fry the drained noodles until they expand and become slightly crisp and white. Remove and set aside.
6
Pour off all but 2 tablespoons of oil from the wok.
7
Stir-fry prawns, spring onions, and garlic for 1 to 2 minutes until fragrant. Remove and set aside.
8
Pour beaten eggs into the hot wok and scramble quickly until just set. Remove and set aside.
9
Wipe the wok clean if necessary, then add sugar, lime juice, vinegar, water, fish sauce, and chili powder.
10
Bring the sauce mixture to a boil, stirring constantly to dissolve the sugar.
11
Add the fried noodles to the wok and toss gently to coat evenly with the sauce.
12
Return the tofu, chicken, prawns, spring onions, garlic, and scrambled eggs to the wok.
13
Toss everything together gently over low heat for about 3 minutes to heat through without breaking the noodles.
14
Transfer noodles to a serving platter and garnish with fresh bean sprouts and garlic chives.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 450kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 4g20%
Cholesterol 120mg40%
Sodium 800mg34%
Total Carbohydrate 50g17%
Dietary Fiber 3g12%
Sugars 12g
Protein 25g50%

* 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 a vegan version, substitute fish sauce with soy sauce or tamari and use vegetable broth instead of chicken stock if desired. Replace shrimp with extra tofu or mushrooms.

Traditional Pad Thai uses tamarind paste for the sour element. If using tamarind paste instead of lime juice and vinegar, adjust quantities to taste for the desired balance of sweet and sour.

Do not overcook the rice vermicelli noodles before stir-frying, as they will continue to cook in the hot wok. They should be pliable but still have a slight bite.

Keep the heat high during stir-frying to achieve the characteristic "wok hei" (breath of the wok) flavor. Work quickly to prevent the noodles from becoming mushy.

Serve immediately with extra lime wedges, crushed peanuts, and additional chili flakes on the side for customization.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the wok with a splash of water to restore moisture.

Keywords: pad thai, thai noodles, rice vermicelli, stir fry, tamarind sauce, chicken pad thai, shrimp pad thai, tofu, bean sprouts, lime juice, fish sauce, garlic chives, asian cuisine, wok cooking, sweet and sour, dinner recipe, quick meals, umami, spicy option, street food

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