Pad Thai Recipe

I totally love this Pad Thai recipe because it’s a quick and delicious way to satisfy my cravings for takeout without leaving the comfort of my home, plus it gives me the excuse to show off my culinary skills with that perfect balance of sweet, tangy, and spicy flavors. The fresh lime and cilantro garnish are just the icing on the cake, making each bite feel like a vibrant and authentic street food experience right in my kitchen!

This Pad Thai recipe is a true reflection of the harmonious balance of flavors and textures that this dish embodies. You can really taste the difference when using fresh ingredients.

Chewy rice noodles form the base. Plump shrimp bring the protein.

Bean sprouts and roasted peanuts supply the fresh crunch and richness that this dish deserves. Tangy tamarind paste and fish sauce provide stellar flavor that ties it all together.

Ingredients

Rice Noodles:
An elastic, gluten-free carbohydrate that has a chewy texture.

Shrimp:
Savory flavor is added by something that is low in calories and high in protein.

Tamarind Paste:
Delivers a sharp, acidic flavor, abundant in antioxidants.

Fish Sauce:
Provides umami richness and enhances flavor overall.

Peanuts:
Provide a crunchy, nutty texture; a source of proteins and good-for-you fats.

Ingredient Quantities

• 8 oz (225g) dried rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 8 oz (225g) shrimp, peeled and deveined
• 2 eggs, lightly beaten
• 1 cup bean sprouts
• 3 green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons fish sauce
• 1 tablespoon tamarind paste
• 1 tablespoon sugar
• 1/2 teaspoon chili powder (optional)
• 1 lime, cut into wedges
• Fresh cilantro, for garnish

Instructions

1. Make the rice noodles per the package directions until they’re a bit firmer than normal, then drain and save for later.

2. In a large skillet or wok, warm 1 tablespoon of vegetable oil, at a medium-high heat, in which to cook the minced garlic. Add the minced garlic and stir-fry for about 30 seconds until it is very fragrant, which should be a warning not to inhale too deeply because you will be tempted to cough.

3. Put the shrimp into the skillet and cook for 2-3 minutes until they are fully cooked and have turned pink. Take the shrimp out of the skillet and set them aside.

4. In the skillet, add the remaining tablespoon of oil. Pour the beatended eggs into the skillet, and scramble them until they are fully cooked, then push the eggs over to the side of the skillet.

5. Add the cooked noodles to the skillet with fish sauce, tamarind paste, and sugar. Toss everything together until the noodles are well coated with sauce.

6. Reintroduce the cooked shrimp into the skillet. Add the bean sprouts, chopped green onions, and, if desired, chili powder. Stir-fry for a minute or two, until everything is nicely intermixed and piping hot.

7. Serve the Pad Thai on individual plates.

8. Chopped roasted peanuts should be sprinkled on each serving.

9. Cilantro, freshly picked, is the perfect herb to use as a garnish.

10. Accompany with lime wedges on the side to squeeze over just before eating.

Equipment Needed

1. Large pot (for cooking noodles)
2. Colander (for draining noodles)
3. Large skillet or wok
4. Wooden spoon or spatula (for stir-frying)
5. Knife (for chopping garlic and green onions)
6. Cutting board
7. Bowl (for setting shrimp aside)
8. Small bowl (for lightly beating eggs)
9. Measuring spoons
10. Plates (for serving)
11. Spoon (for sprinkling peanuts and garnishing with cilantro)

FAQ

• What kind of noodles should I use for Pad Thai?Obtain flat, dried rice noodles that are usually located in the Asian market section or the international aisle of your grocery store.
• Can I substitute another protein for shrimp?Indeed, this recipe can utilize chicken, tofu, or even beef in place of shrimp.
• How can I make this dish vegetarian?Replace the shrimp with tofu and use soy sauce instead of fish sauce to make a vegetarian version.
• What is tamarind paste, and where can I find it?Tamarind paste adds a tangy flavor to Pad Thai and can commonly be found in the Asian food section of grocery stores or at specialty Asian markets.
• Is it necessary to use chili powder?If you want a milder or spicier Pad Thai, feel free to adjust the taste of the chili powder.
• Can I prepare any ingredients in advance?Indeed, the green onions and peanuts can be chopped in advance, and the sauce can be prepared ahead of time by mixing the fish sauce, tamarind paste, and sugar.
• What are some good garnishes for Pad Thai?The classic garnishes for this dish are fresh cilantro and lime wedges. You can also add bean sprouts and chopped peanuts for some additional texture.

Substitutions and Variations

Noodles made from rice: For a healthy change, use noodles made from zucchini or brown rice.
Shrimp: Swap out for chicken or tofu for different protein choices.
Tamarind paste: An alternative is lime juice combined with a little brown sugar.
Fish sauce: Substitute it with soy sauce to make the dish suitable for vegetarians.

Pro Tips

1. Soak the Noodles Properly Instead of boiling the rice noodles, soak them in lukewarm water for about 30 minutes beforehand. This helps achieve the perfect texture, preventing them from becoming too soft or mushy when they are stir-fried later.

2. Use Fresh Ingredients Whenever possible, use fresh ingredients like shrimp, bean sprouts, and green onions. Fresh produce will enhance the flavor and texture of the dish significantly.

3. Adjust the Sauce to Taste Before combining the noodles with the other ingredients, taste the sauce made from fish sauce, tamarind paste, and sugar. Adjust the quantities slightly to balance the sweet, sour, and salty flavors to your personal preference.

4. Cook Eggs Separately for Better Texture For a better texture, scramble the eggs separately in a small pan and add them back to the skillet or wok earlier in the stir-frying process. This ensures they remain fluffy and are well incorporated throughout the dish.

5. Customize Spice Levels If you enjoy spicier food, consider adding chili paste or fresh Thai chilies in addition to the chili powder. Customize the heat level to suit your taste, adding more, less, or no chili for milder or spicier results.