Phat Thai (Pad Thai)

This authentic Pad Thai delivers a vibrant symphony of flavors with its signature blend of tamarind, fish sauce, and palm sugar. The dish features tender rice noodles tossed with plump shrimp, scrambled egg, and crunchy bean sprouts, creating a delightful contrast in textures. Aromatics like garlic and roasted peanuts add depth and crunch, while a squeeze of fresh lime brightens the entire profile. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a satisfying meal that feels restaurant-quality. Simple to prepare with pantry staples, this recipe is sure to become a family favorite.

Cooking Method: Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Advanced

Servings: 2

Calories: 512.8

Description

This authentic Pad Thai delivers a vibrant symphony of flavors with its signature blend of tamarind, fish sauce, and palm sugar. The dish features tender rice noodles tossed with plump shrimp, scrambled egg, and crunchy bean sprouts, creating a delightful contrast in textures. Aromatics like garlic and roasted peanuts add depth and crunch, while a squeeze of fresh lime brightens the entire profile. It&# 226;ÂÂs an excellent choice for a quick weeknight dinner or a satisfying meal that feels restaurant-quality. Simple to prepare with pantry staples, this recipe is sure to become a family favorite.

Ingredients

1/4 pound Dried rice stick noodles
2 tablespoon Vegetable oil
1 tablespoon Coarsley chopped garlic
8 Shrimp, peeled and deveined
1 Egg, lightly beaten
1 tablespoon Fish sauce
2 teaspoon Sugar
2 tablespoon Coarse chopped, dry-roasted Peanuts
1 cup Bean sprouts
4 Slender green onions, sliced in 1 inch length
1 Lime, quartered lengthwise

Directions

1
Soak rice noodles in warm water to cover for 15 to 20 minutes until limp and white, then drain.
2
Measure out 2-1/2 cups of the drained noodles and set aside.
3
Heat a wok or large skillet over medium-high heat and add 1 tablespoon of oil, swirling to coat the surface.
4
Add garlic and toss until golden, about 30 seconds.
5
Add shrimp and toss until they turn pink, about 1 minute, then remove from pan and set aside.
6
Add the beaten egg to the pan and tilt to spread into a thin sheet; as it sets, scramble into small lumps, then remove and set aside with shrimp.
7
Add remaining 1 tablespoon of oil to the wok and heat for 30 seconds.
8
Add softened noodles, spreading them to cover the pan surface, then clump together and gently turn over; repeat until noodles soften and curl into ivory ringlets.
9
Add fish sauce and turn noodles to evenly season.
10
Add sugar and peanuts, continuing to turn the noodles to distribute the seasoning.
11
Reserve some bean sprouts and green onions for garnish, then add the rest along with the shrimp and egg mixture to the pan.
12
Cook for 1 minute, turning often to combine all ingredients.
13
Transfer noodles to a serving platter, squeeze juice from 2 lime wedges over the top, and garnish with remaining bean sprouts, green onions, and lime wedges.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 512.8kcal

% Daily Value *
Total Fat 45.9g71%
Saturated Fat 11.0g56%
Cholesterol 46.4mg16%
Sodium 652.8mg28%
Total Carbohydrate 24.8g9%
Dietary Fiber 1.6g7%
Sugars 2.1g
Protein 7.9g16%

* 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

You can substitute the shrimp with 1/4 lb of pork or beef if preferred. If using meat, cook until light brown before removing from the pan.

Prepare all ingredients and place them next to the stove along with a small serving platter before starting to cook, as the stir-frying process moves quickly.

The goal is to keep everything warm and ready to add to the wok in sequence.

Serve immediately while hot for the best texture and flavor.

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

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