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Pad Thai

Pad Thai
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This Easy Pad Thai recipe brings the authentic, vibrant flavors of Thai street food right to your kitchen. Combining tangy tamarind, sweet palm sugar, and savory fish sauce with chewy rice noodles, fresh vegetables, and your choice of protein, this dish is flavorful, quick to prepare, and customizable. Perfect for beginners and busy cooks, enjoy a wholesome and delicious meal in under 30 minutes.

Ingredients

Scale

Noodles

  • 200g flat, thin rice noodles

Proteins

  • 150g shrimp, chicken, tofu, or a combination

Sauce

  • 2 tbsp tamarind paste
  • 3 tbsp fish sauce (or soy sauce/tamari for vegetarian)
  • 2 tbsp palm sugar or brown sugar
  • 2 tbsp water

Aromatics and Vegetables

  • 2 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 2 eggs, beaten
  • 1 cup bean sprouts
  • 2 green onions, chopped

Garnishes

  • 1/4 cup crushed peanuts
  • Lime wedges, to serve
  • Optional: fresh chopped chilies or red chili flakes

Instructions

  1. Prepare the Noodles: Soak the rice noodles in warm water for about 20 minutes until pliable but still firm to the bite. Drain and set aside to avoid sogginess during cooking.
  2. Make the Sauce: Whisk together tamarind paste, fish sauce, palm sugar, and water in a small bowl. Adjust the flavors to your liking by balancing tangy, sweet, and salty tastes.
  3. Cook the Protein: Heat a splash of oil in a large pan or wok over medium-high heat. Cook your chosen protein (shrimp, chicken, or tofu) until just cooked through. Remove from pan and set aside.
  4. Cook Aromatics and Egg: In the same pan, sauté garlic and shallots until fragrant. Push to the side, then scramble the beaten eggs until softly set.
  5. Combine All Ingredients: Add the soaked noodles and prepared sauce to the pan, tossing everything together until the noodles are tender and well coated in the sauce.
  6. Add Protein and Veggies: Return the cooked protein to the pan along with bean sprouts and green onions. Toss briefly to combine and heat through.
  7. Garnish and Serve: Transfer to plates and sprinkle with crushed peanuts and extra lime wedges. Serve immediately for the freshest flavors.

Notes

  • Do not overcook noodles during soaking to keep them slightly firm and avoid mushiness.
  • Use a hot wok or pan to ensure quick cooking and a slight charred flavor.
  • Add sugar gradually to balance the tamarind acidity perfectly.
  • Prep all ingredients beforehand as Pad Thai cooks very quickly.
  • If tamarind paste isn’t available, substitute with lime juice mixed with a bit of brown sugar.

Nutrition

Keywords: Pad Thai, Thai street food, stir-fry, rice noodles, easy Thai recipe, gluten-free Thai dish, quick dinner, shrimp pad thai, chicken pad thai, vegetarian pad thai

Find it online: https://gourmetglazing.com/pad-thai/