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.
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.Ingredients
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 3
- Amount Per Serving
- Calories 76.6kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.6g3%
- Cholesterol 11.9mg4%
- Sodium 320.1mg14%
- Total Carbohydrate 9.3g4%
- Dietary Fiber 0.6g3%
- Sugars 0.3g
- Protein 3.1g7%
* 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
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water to restore moisture.
Substitutions: You can substitute shrimp with chicken, tofu, or pork. If you cannot find fresh rice noodles, dried rice noodles work well but require soaking. For a vegan version, omit the shrimp and shrimp paste, and use a vegan egg substitute or omit the eggs entirely.
Tips: Ensure your noodles are well-drained and dry before adding them to the wok to prevent the dish from becoming soggy. Adjust the chili powder and fish sauce to taste for desired heat and saltiness.
Variations: Add extra vegetables like bell peppers or carrots for more nutrition. For a richer flavor, add a spoonful of tamarind paste to the sauce.
