This classic Thai stir-fry brings the perfect balance of sweet, sour, and savory flavors to your table. Fresh rice noodles are tossed with succulent shrimp, scrambled eggs, and crisp bean sprouts in a rich sauce made from fish sauce, tamarind-like vinegar, and ketchup. The dish is finished with crunchy peanuts, fresh herbs, and a squeeze of lime for brightness. It’s a quick, satisfying weeknight dinner that tastes authentic and restaurant-quality. Ideal for feeding a small family or sharing with friends, this recipe captures the essence of Thai street food with minimal effort and maximum flavor.
Thai Fried Noodles
Description
This classic Thai stir-fry brings the perfect balance of sweet, sour, and savory flavors to your table. Fresh rice noodles are tossed with succulent shrimp, scrambled eggs, and crisp bean sprouts in a rich sauce made from fish sauce, tamarind-like vinegar, and ketchup. The dish is finished with crunchy peanuts, fresh herbs, and a squeeze of lime for brightness. It&# 226;ÂÂs a quick, satisfying weeknight dinner that tastes authentic and restaurant-quality. Ideal for feeding a small family or sharing with friends, this recipe captures the essence of Thai street food with minimal effort and maximum flavor.Directions
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If using dried rice noodles, soak them in hot water for 20 minutes, then drain. If using fresh rice noodles, skip to the next step.
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Bring a large pot of water to a boil. Cook fresh rice noodles for 2 to 3 minutes, or until just tender and al dente.
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Drain the noodles and rinse them under cold water to stop the cooking process.
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Spread the rinsed noodles on a tray or plate to drain completely for about 30 minutes, ensuring they are dry before stir-frying.
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In the same boiling water, blanch the bean sprouts for 30 seconds.
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Remove the bean sprouts and refresh them under cold water. Drain well and set aside.
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Heat oil in a wok or large skillet over medium-high heat.
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Add minced garlic and shallots to the hot oil. Fry until golden and fragrant.
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Stir in the shrimp paste and dried shrimp (if using), mixing well to combine.
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Add the shrimp to the wok and stir-fry until they turn pink and are cooked through.
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Add the fish sauce, rice vinegar, brown sugar, ketchup, and chili powder. Stir continuously until the sugar has dissolved and the sauce is smooth.
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Pour the beaten eggs into the wok, letting them set slightly before stirring to scramble them gently.
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Add the prepared rice noodles to the wok. Toss everything together for about 2 minutes, ensuring the noodles are evenly coated with the sauce.
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Transfer the Pad Thai to a serving platter.
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Sprinkle the noodles with ground peanuts, dried red chili flakes, green onions, and coriander leaves.
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Arrange lime wedges around the edge of the platter for serving.
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Serve immediately with a side dish of fresh bean sprouts and sliced cucumber.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 4g20%
- Cholesterol 120mg40%
- Sodium 850mg36%
- Total Carbohydrate 45g15%
- Dietary Fiber 3g12%
- Sugars 8g
- Protein 20g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
