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Pad Thai Recipe

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3.8 from 5 reviews

A flavorful and vibrant Pad Thai recipe featuring flat rice noodles stir-fried with your choice of shrimp, chicken, or tofu, combined with fresh vegetables and a tangy, sweet-savory sauce. Ready in just 30 minutes, this classic Thai street food favorite is perfect for a quick and delicious dinner for four.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Noodles and Protein

  • 8 ounces flat rice noodles
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
  • 3 cloves garlic, minced
  • 2 eggs

Vegetables and Garnishes

  • 1 cup fresh bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1/2 cup dry roasted peanuts
  • 2 limes
  • 1/2 cup fresh cilantro, chopped

Sauce Ingredients

  • 3 tablespoons fish sauce
  • 1 tablespoon low-sodium soy sauce
  • 5 tablespoons light brown sugar
  • 2 tablespoons rice vinegar (or Tamarind Paste)
  • 1 tablespoon Sriracha hot sauce (or more to taste)
  • 2 tablespoons creamy peanut butter (optional)
  • 3 tablespoons oil (for cooking)

Instructions

  1. Cook Noodles: Prepare the flat rice noodles according to the package instructions until just tender. Rinse them under cold water to stop cooking and prevent sticking, then set aside.
  2. Prepare the Sauce: In a bowl, combine fish sauce, low-sodium soy sauce, light brown sugar, rice vinegar or tamarind paste, Sriracha hot sauce, and optional creamy peanut butter. Stir well until the sugar dissolves and the peanut butter is incorporated. Set the sauce aside.
  3. Stir-Fry Protein and Vegetables: Heat 1½ tablespoons of oil in a wok or large skillet over medium-high heat. Add the shrimp, chicken, or tofu along with the minced garlic and thinly sliced red bell pepper. Cook shrimp approximately 1-2 minutes per side until pink, or chicken for 3-4 minutes until cooked through, flipping only once. Tofu should be cooked until lightly browned and heated through.
  4. Cook Eggs: Push the protein and vegetables to one side of the pan. Add the remaining oil if needed and pour in the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook through.
  5. Combine Noodles and Sauce: Add the cooked noodles, prepared sauce, fresh bean sprouts, and half the dry roasted peanuts to the wok. Toss everything together thoroughly over the heat until well combined and heated through. Reserve remaining peanuts for garnish.
  6. Garnish and Serve: Transfer the Pad Thai to serving plates and garnish with chopped green onions, remaining peanuts, fresh cilantro, and lime wedges. Serve immediately for the best flavor and texture.
  7. Storage: Store any leftovers in an airtight container in the refrigerator. Consume within 2-3 days for optimal freshness and safety.

Notes

  • You can substitute tamarind paste for rice vinegar to get a more authentic sour flavor in the sauce.
  • Adjust the amount of Sriracha for desired spiciness.
  • Peanut butter is optional but adds a creamy richness to the sauce.
  • For a vegetarian version, use tofu and substitute fish sauce with soy sauce or tamari.
  • Do not overcook the noodles initially; they will finish cooking in the wok with the sauce.
  • Dry roasted peanuts add a delicious crunch to the dish; you can also lightly toast raw peanuts if desired.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://monicarecipes.com/pad-thai-recipe/