Thai Pad Thai
Authentic Thai stir-fried noodles with tamarind sauce, tofu, shrimp, and peanuts.
20 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 200g rice noodles
- 100g shrimp, peeled and deveined
- 100g firm tofu, cubed
- 2 eggs
- 2 cloves garlic, minced
- 2 tbsp tamarind paste
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 1 tbsp vegetable oil
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 2 tbsp crushed peanuts
- 1 lime, cut into wedges
- 1/4 tsp chili flakes (optional)
Nutrition Facts
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Instructions
Soak the rice noodles in warm water for about 15 minutes until softened but still firm. Drain and set aside.
Prepare the sauce: In a small bowl, mix tamarind paste, fish sauce, and palm sugar until well combined. Adjust to taste if needed.
Heat oil in a wok or large pan over medium-high heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and tofu, stir-fry for 2-3 minutes until shrimp turns pink and tofu is lightly browned. Push to one side of the pan.
Crack eggs into the pan and scramble until just set. Mix with the shrimp and tofu.
Add the drained noodles and sauce. Toss everything together and stir-fry for 2-3 minutes until noodles are well coated and cooked through.
Add bean sprouts and green onions, stir-fry for another 30 seconds. Remove from heat.
Serve hot, garnished with crushed peanuts, lime wedges, and chili flakes if desired.
Chef's Tips
- Noodle Tip: Do not overcook the noodles when soaking. They should be firm as they will cook further in the wok.
- Protein Variations: Substitute shrimp with chicken, pork, or make it vegetarian with extra tofu.
- Tamarind Substitute: If tamarind paste is unavailable, use lime juice mixed with a bit of brown sugar.
- Texture: For extra crunch, add more bean sprouts just before serving.
- Leftovers: Pad Thai is best eaten fresh but can be stored in the fridge for up to 2 days. Reheat gently in a pan.
