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Pad Thai

Pad Thai
Thailand
⏱ — min. Serves: —

Ingredients

  • 8 oz (225 g) rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 8 oz (225 g) shrimp, chicken, or tofu
  • 2 eggs, lightly beaten
  • 1 cup bean sprouts
  • 1/2 cup shredded carrots
  • 3 green onions, chopped
  • 1/4 cup chopped peanuts
  • 1 lime, cut into wedges
  • Fresh cilantro, chopped (for garnish)
  • Sauce:
  • 3 tablespoons fish sauce
  • 3 tablespoons tamarind paste
  • 3 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes (optional)

Instructions

Prepare the Noodles

Soak the rice noodles in warm water for about 20-30 minutes until they are softened. Drain and set aside.

Prepare the Sauce

In a small bowl, combine the fish sauce, tamarind paste, brown sugar, soy sauce, and chili flakes (if using). Mix well and set aside.

Cook the Protein

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

Add the shrimp, chicken, or tofu and cook until fully cooked. Remove from the skillet and set aside.

Cook the Aromatics

In the same skillet, add the remaining tablespoon of vegetable oil.

Add the minced garlic and stir-fry for about 1 minute until fragrant.

Cook the Eggs

Push the garlic to one side of the skillet and pour the beaten eggs into the other side.

Scramble the eggs until they are fully cooked.

Combine Noodles and Sauce

Add the soaked rice noodles to the skillet.

Pour the prepared sauce over the noodles and toss to coat evenly.

Add Vegetables and Protein

Stir in the bean sprouts, shredded carrots, and cooked protein.

Cook for another 2-3 minutes until everything is heated through and well combined.

Serve

Transfer the Pad Thai to serving plates.

Top with chopped green onions and peanuts.

Garnish with fresh cilantro and lime wedges on the side.

Enjoy your meal!