Pad Thai
Pad Thai is a vibrant stir-fry that masterfully balances sweet, sour, and salty flavors in every bite. It features chewy rice noodles tossed with crunchy peanuts, fresh bean sprouts, and a tangy tamarind-based sauce.
- Prep time: 19 minutes
- Cook time: 25 minutes
- Total time: 44 minutes
- Servings: 4
- Difficulty: Medium
- Cuisine: International
Ingredients
- 8 ounces flat rice noodles
- 2 tablespoons vegetable oil
- 1/2 pound shrimp or chicken
- 2 large eggs, lightly beaten
- 1 cup fresh bean sprouts
- 1/4 cup roasted peanuts, crushed
- 3 tablespoons tamarind paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 green onions, chopped
- 1 lime, cut into wedges
Instructions
- Soak the rice noodles in warm water until pliable, then drain.
- Mix tamarind paste, fish sauce, and brown sugar in a small bowl to create the sauce.
- Heat oil in a wok or large skillet over high heat.
- Add the protein and cook until just done; push to the side of the pan.
- Pour in the eggs and scramble quickly.
- Add the noodles and the prepared sauce, tossing constantly to coat.
- Stir in bean sprouts and green onions, cooking for 1 minute.
- Serve immediately topped with crushed peanuts and a squeeze of fresh lime.
Tips
- Do not overcook the noodles during the soaking stage; they should finish cooking in the wok.
- Work in small batches if you are cooking for a large group to keep the heat high.
- Tamarind paste is essential for the authentic tangy flavor profile.
Frequently Asked Questions
Can I use regular soy sauce instead of fish sauce?
You can, but fish sauce provides the authentic savory depth that defines Pad Thai.
How do I prevent the noodles from sticking?
Ensure your wok is very hot and use enough oil; toss continuously once the sauce is added.
Can I add other vegetables?
Shredded carrots or extra firm tofu are common and delicious additions to the stir-fry.