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Pad Thai

Pad Thai
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Pad Thai is a classic Thai street food dish that perfectly balances tangy, sweet, savory, and umami flavors with a delightful mix of textures. This authentic and simple recipe uses fresh ingredients and easy-to-follow steps, making it a quick and customizable meal ideal for weeknights or anytime you crave a flavorful homemade Thai dish.

Ingredients

Scale

Noodles and Base

  • 200g flat, medium-width rice noodles
  • 2 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or soy sauce/tamari for vegetarian)
  • 2 tablespoons palm sugar
  • 2 cloves garlic, freshly minced
  • 2 large eggs
  • 2 tablespoons vegetable oil

Protein Options

  • 150g shrimp, peeled and deveined or
  • 150g chicken breast, thinly sliced or
  • 150g firm tofu, cubed

Vegetables and Garnishes

  • 3 green onions, chopped
  • 1 cup fresh bean sprouts
  • ¼ cup crushed roasted peanuts
  • Lime wedges, for serving

Instructions

  1. Prepare the noodles: Soak the rice noodles in warm water for about 20 minutes until they are pliable but still slightly firm, then drain well. This step ensures even cooking and prevents mushy noodles.
  2. Make the sauce: Whisk together tamarind paste, fish sauce, palm sugar, and a splash of water in a small bowl until fully combined. This balanced sauce forms the authentic flavor base of the dish.
  3. Cook the protein and aromatics: Heat vegetable oil in a hot pan or wok, then stir-fry the minced garlic until fragrant. Add your choice of shrimp, chicken, or tofu and cook until just done. Push the protein to one side of the pan.
  4. Scramble the eggs: Crack the eggs into the pan and gently scramble them, mixing with the cooked protein once the eggs begin to set.
  5. Stir-fry the noodles: Add the drained noodles to the pan with the protein and eggs, pour over the prepared sauce, and toss everything quickly over high heat. This helps the noodles absorb the sauce and heats everything through without sticking.
  6. Add fresh veggies and final touches: Mix in chopped green onions and bean sprouts just at the end, cooking briefly to soften slightly while maintaining their crunch. Remove from heat and plate immediately.

Notes

  • Use a hot pan or wok to ensure quick cooking and caramelization without sogginess.
  • Do not over-soak noodles; they should be flexible but still firm to avoid mushy texture.
  • Taste the sauce before adding and adjust tamarind paste, sugar, and fish sauce to balance sweet, sour, and salty flavors.
  • Cook quickly over high heat to preserve texture and flavor.
  • Garnish generously with crushed peanuts, lime wedges, and fresh herbs to elevate flavors.

Nutrition

Keywords: Pad Thai, Thai Street Food, Rice Noodles, Stir Fry, Gluten Free, Quick Dinner, Authentic Thai

Find it online: https://marygourmet.com/pad-thai/