Pad Thai

Posted in Asian Recipes
Pad Thai
Pad Thai is quick, balanced, and all about preparation. Rice noodles, shrimp, tofu, egg, tamarind, fish sauce, palm sugar, peanuts, sprouts, and lime come together fast once the pan is hot.

Ingredients

  • 8 ounces dried rice noodles
  • 3 tablespoons tamarind concentrate
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon light soy sauce
  • ½ teaspoon chili flakes, optional
  • 2 tablespoons neutral oil, divided
  • 8 ounces shrimp, peeled and deveined
  • 4 ounces firm tofu, pressed and cubed
  • 2 cloves garlic, minced
  • 2 eggs, lightly beaten
  • 2 cups bean sprouts, divided
  • ½ cup garlic chives or scallions, cut into 2-inch pieces
  • ¼ cup crushed roasted peanuts
  • Lime wedges, for serving

Instructions

  1. Soak the Noodles: Soak the rice noodles in warm water until pliable but not mushy, usually 20-30 minutes. Drain well.

  2. Mix the Sauce: Stir together tamarind concentrate, fish sauce, palm sugar, soy sauce, and chili flakes if using. Taste for a balance of sour, salty, and sweet.

  3. Cook the Shrimp and Tofu: Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Cook the shrimp until just pink, then remove. Add the tofu and cook until lightly browned, then remove.

  4. Cook the Garlic and Egg: Add the remaining oil and the garlic. Stir for a few seconds, then push to the side and scramble the eggs.

  5. Fry the Noodles: Add the drained noodles and sauce. Toss over high heat until the noodles absorb the sauce and become tender, adding a splash of water if needed.

  6. Finish: Return the shrimp and tofu to the pan. Add 1 cup bean sprouts and the garlic chives. Toss for 1 minute, then serve with remaining sprouts, peanuts, and lime wedges.

Balance Before Heat

Good Pad Thai depends on sauce balance before anything hits the pan. Tamarind brings sourness, fish sauce brings salt and depth, and palm sugar rounds the edges. Taste the sauce first so the noodles can cook quickly later.

Tips and Variations

  • Soak the noodles until bendable, not fully soft; they finish in the pan.
  • Have everything ready before cooking because the stir-fry moves fast.
  • Use chicken, pork, or extra tofu instead of shrimp.
  • For a vegetarian version, use soy sauce instead of fish sauce and add more tofu or mushrooms.
  • Serve immediately with lime, peanuts, chili flakes, and fresh bean sprouts.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 520

% Daily Value

  • Total Fat: 18g (23% DV)
  • Saturated Fat: 3g (15% DV)
  • Cholesterol: 155mg (52% DV)
  • Sodium: 1150mg (50% DV)
  • Total Carbohydrates: 66g (24% DV)
  • Dietary Fiber: 4g (14% DV)
  • Total Sugars: 13g
  • Protein: 24g
  • Vitamin A: 90mcg (10% DV)
  • Vitamin C: 22mg (24% DV)
  • Calcium: 140mg (11% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.