Go Back

Pad Thai

A flavorful stir-fried noodle dish combining rice noodles, fresh veggies, and a tangy sauce, topped with crushed peanuts and lime.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles Soaked in hot water before cooking.
  • 2 tablespoons vegetable oil For stir-frying.
  • 3 cloves garlic, minced
  • 1 cup firm tofu, cubed Can substitute chicken or shrimp.
  • 2 eggs lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup green onions, chopped
  • 1/4 cup chopped peanuts For garnishing.
  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce Can substitute soy sauce for a vegetarian option.
  • 1 tablespoon palm sugar Can use brown sugar if preferred.

Method
 

Preparation
  1. Soak the rice noodles in hot water for 15-20 minutes until softened. Drain and set aside.
  2. In a large wok or skillet, heat vegetable oil over medium-high heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Cooking
  1. Add the cubed tofu (or chicken/shrimp) and cook until golden brown, about 5-7 minutes. Push everything to one side of the wok.
  2. Pour the beaten eggs into the wok. Stir gently until scrambled and mixed with the other ingredients.
  3. Add the softened rice noodles to the wok, along with tamarind paste, fish sauce, and palm sugar. Toss everything together until well combined.
  4. Toss in the bean sprouts and green onions, cooking for an additional 2-3 minutes until heated through.
  5. Plate the Pad Thai, garnishing with chopped peanuts and lime wedges. Enjoy your flavorful creation!

Notes

For best results, do not over-soak the rice noodles; they should be al dente. Experiment with seasonal vegetables and adjust flavors to your preference. Store leftovers in an airtight container for up to 3 days.