Description
A classic Thai dish featuring stir-fried rice noodles, shrimp, and a flavorful sauce, garnished with fresh vegetables and peanuts.
Ingredients
- 8 oz dried flat rice noodles
- 12 oz medium shrimp, peeled and deveined
- 2 large eggs
- 2 cups fresh bean sprouts
- 1 cup garlic chives or green onions, cut into 2-inch pieces
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- ½ cup firm tofu, cut into small cubes, optional
- ¼ cup roasted peanuts, roughly chopped
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, chopped, optional
- ¼ tsp crushed red pepper flakes, optional
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp palm sugar or brown sugar
- 1 tbsp oyster sauce, optional
- 2 tbsp water, as needed
Instructions
- Soak the rice noodles. Place the dried rice noodles in a large bowl and cover with warm water. Soak for 20–30 minutes, or according to the package directions, until pliable but still slightly firm. Drain well. Avoid boiling them, as they will finish cooking in the skillet.
- Prepare the sauce. In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, oyster sauce if using, and water. Stir until the sugar dissolves. Taste and adjust the balance of sweet, sour, and salty flavors.
- Cook the shrimp. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side, until pink and nearly cooked through. Transfer to a plate.
- Cook the aromatics and tofu. Add the remaining tablespoon of oil to the wok. Add the garlic and tofu, if using, and stir-fry for 1–2 minutes until fragrant and lightly golden.
- Scramble the eggs. Push the garlic and tofu to one side of the wok. Crack the eggs into the empty space and scramble gently until just set.
- Add the noodles and sauce. Add the drained rice noodles and pour the prepared sauce over them. Toss with tongs for 2–4 minutes, allowing the noodles to absorb the sauce. If the noodles are too firm, add water 1 tablespoon at a time.
- Return the shrimp to the wok. Add the cooked shrimp and garlic chives or green onions. Toss everything together until the shrimp are fully cooked and the noodles are tender but still slightly chewy.
- Add the vegetables. Stir in half of the bean sprouts and toss briefly, just until they begin to soften while retaining their crunch.
- Garnish and serve. Divide the Pad Thai among four plates. Top with chopped roasted peanuts, the remaining bean sprouts, cilantro if desired, and crushed red pepper flakes. Serve immediately with lime wedges for squeezing over the noodles.
Notes
- Adjust the sauce ingredients to taste for a balance of sweet, sour, and salty.
- For a vegetarian version, omit the shrimp and fish sauce, and use soy sauce instead.
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg