Description
Discover the bold and authentic flavors of Thailand with this classic Pad Thai Noodles recipe. Made with rice noodles, tender shrimp or chicken, fresh vegetables, and a savory-sweet tamarind sauce, this dish is quick and easy to prepare. Perfect for weeknight dinners or as a standout meal for guests, it captures the essence of Thai cuisine. Serve it with crushed peanuts and lime wedges for the ultimate experience
Ingredients
Scale
- For the Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or brown sugar)
- 1 tablespoon rice vinegar
- 1 teaspoon chili flakes (optional)
- For the Pad Thai:
- 8 ounces rice noodles, soaked according to package instructions
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 1 cup shrimp (peeled and deveined) or sliced chicken breast
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1/4 cup roasted peanuts, crushed
- Lime wedges for serving
- Fresh cilantro for garnish
Instructions
- Prepare the Sauce:
- In a small bowl, mix tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes (if using). Stir until sugar dissolves. Set aside.
- Cook the Noodles:
- Soak the rice noodles as directed on the package. Drain and set aside.
- Cook the Protein:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add shrimp or chicken and cook until fully cooked. Remove and set aside.
- Cook the Eggs:
- In the same skillet, heat the remaining oil. Pour in the beaten eggs and scramble them gently. Push the eggs to one side of the pan.
- Combine the Ingredients:
- Add the garlic to the pan and sauté for 30 seconds.
- Add the cooked noodles, tamarind sauce, shrimp or chicken, bean sprouts, shredded carrots, and green onions. Toss everything together until heated through and well-coated with the sauce.
- Serve:
- Plate the Pad Thai and garnish with crushed peanuts, fresh cilantro, and lime wedges. Serve hot.
Notes
- For a vegetarian version, substitute tofu for the shrimp or chicken and use soy sauce instead of fish sauce.
- Adjust the sweetness and tanginess of the sauce to your preference.
- If tamarind paste isn’t available, lime juice can be used as an alternative, though it will alter the flavor slightly.
- Prep Time: 15
- Cook Time: 15
- Category: Main Course