Description
An authentic, restaurant-quality Pad Thai made in just 30 minutes. This recipe features a complex tamarind peanut sauce, perfectly textured rice noodles, and customizable proteins for a fast, flavorful weeknight dinner.
Ingredients
Scale
- 8 oz (225g) flat rice noodles (3-4mm wide)
- 2 tablespoons vegetable oil (divided)
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or dark brown sugar)
- 2 tablespoons roasted peanut butter
- 2 tablespoons lime juice (freshly squeezed)
- 4 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 1 lb (450g) protein (shrimp, firm tofu, or chicken)
- 2 large eggs
- 2 cups bean sprouts (divided)
- 3 stalks green onions (sliced)
- 1/4 cup roasted peanuts (crushed, for garnish)
- 2 tablespoons dried shrimp (optional)
- 2 tablespoons fried garlic (for garnish)
Instructions
- Soak rice noodles in a large bowl of warm water for 30-40 minutes until flexible but still firm in the center. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, lime juice, minced garlic, and red pepper flakes until sugar is dissolved. Taste and adjust seasoning if needed.
- If using tofu, press and cube it. Mince garlic and slice green onions. Prep shrimp or chicken.
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Cook tofu until golden brown (3-4 minutes), then remove and set aside.
- Add remaining oil to the wok. Cook shrimp (or chicken) for 1-2 minutes per side until cooked through, then remove and set aside with the tofu.
- Push oil to the center, crack eggs into the wok, and scramble quickly until just set but still tender.
- Add soaked noodles to the wok and pour the sauce over them. Toss with tongs to coat evenly.
- Return cooked protein to the wok and toss for 2-3 minutes until noodles are heated through and coated. Add a splash of water if too dry.
- Turn off heat. Stir in half of the bean sprouts and green onions.
- Serve immediately, topped with remaining bean sprouts, crushed peanuts, dried shrimp, and fried garlic. Serve with lime wedges.
Notes
Do not boil the rice noodles; soaking them in warm water is key to the correct texture. High heat is essential for stir-frying to prevent sticking. Taste the sauce before cooking to ensure a balance of sour, sweet, and salty. For vegetarian versions, substitute fish sauce with soy sauce or tamari.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Thai food, stir fry, rice noodles, tamarind sauce, quick dinner, weeknight meal, restaurant style, gluten-free option