Main Courses > Pasta & Noodles > Asian Noodles > Pad Thai

Authentic Pad Thai

A classic Pad Thai recipe that balances sweet, sour, and savory flavors with tender rice noodles, succulent shrimp (optional), and crunchy peanuts. This dish is easier to make than you think and will transport your taste buds to the streets of Thailand.

Prep Time
20 minutes
Cook Time
15 minutes
Servings
4
Ingredients
  • 8 oz Dried Rice Noodles (Pad Thai noodles)
  • 1/2 lb Shrimp (peeled and deveined - optional)
  • 1 cup Firm Tofu (cut into small cubes)
  • 2 Eggs
  • 2 cloves Garlic (minced)
  • 2 Shallots (minced)
  • 2 cups Bean Sprouts
  • 1/2 cup Chinese Chives (cut into 1-inch pieces)
  • 1/4 cup Roasted Peanuts (crushed)
  • 4 Lime Wedges
  • 2 tbsp Vegetable Oil
  • Pad Thai Sauce
  • 3 tbsp Fish Sauce
  • 2 tbsp Tamarind Paste
  • 3 tbsp Palm Sugar (or brown sugar)
  • 1 tbsp Rice Vinegar
  • 1 tsp Chili Garlic Sauce (optional)

Prepare the Noodles

Soak the dried rice noodles in warm water for about 15-20 minutes, or until they are pliable but not fully cooked. Drain well and set aside.

Make the Pad Thai Sauce

In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar (or brown sugar), rice vinegar, and chili garlic sauce (if using). Taste and adjust the sweetness or sourness to your liking.

Cook the Shrimp and Tofu

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp (if using) and tofu and cook until the shrimp is pink and the tofu is lightly browned. Remove from the wok and set aside.

Scramble the Eggs

Add the remaining 1 tablespoon of vegetable oil to the wok. Crack the eggs into the wok and scramble them until cooked through. Push the eggs to one side of the wok.

Combine and Cook

Add the minced garlic and shallots to the wok and cook for about 30 seconds, until fragrant. Add the soaked rice noodles and Pad Thai sauce to the wok. Toss everything together until the noodles are well coated and heated through. Cook for about 2-3 minutes, stirring constantly.

Final Touches

Add the cooked shrimp and tofu back into the wok. Add the bean sprouts and Chinese chives. Toss everything together until the bean sprouts are slightly wilted. Remove from heat.

Serve

Serve the Pad Thai immediately, garnished with crushed roasted peanuts and lime wedges. Offer extra chili garlic sauce on the side, if desired.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: 180
Protein: 8g
Fat: 6g
Carbohydrates: 25g
Fiber: 2g
Sugar: 8g

Other Considerations for Nutrition

For a lower-sodium option, use low-sodium fish sauce or reduce the amount used. To increase the protein content, add more tofu or shrimp. Adjust the amount of sugar to your preference.

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FAQ

  • Can I make Pad Thai vegetarian?

    Yes, simply omit the shrimp and ensure your fish sauce is replaced with a vegetarian alternative, like soy sauce or a vegetarian fish sauce substitute.
  • What if I can't find tamarind paste?

    If you can't find tamarind paste, you can substitute it with a mixture of lime juice and brown sugar. Use equal parts lime juice and brown sugar to replace the tamarind paste.
  • How do I prevent the noodles from sticking?

    Make sure to soak the noodles until they are pliable but not overcooked. Also, toss the noodles frequently while cooking to prevent them from sticking together.