Description
Embrace the authentic taste of Thailand with this easy-to-follow Pad Thai recipe. This dish combines sweet, sour, and umami flavors for a delightful culinary experience.
Ingredients
Units
Scale
For the Pad Thai Sauce:
- 3 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or substitute with brown sugar)
For the Dish:
- 8 ounces Pad Thai rice noodles
- 2 tablespoons vegetable oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 8 ounces shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup green onions, chopped
- 1/3 cup crushed peanuts
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together the fish sauce, tamarind paste, and palm sugar until the sugar is fully dissolved. Set aside.
- Soak the rice noodles in warm water for 20-30 minutes until they are flexible but not soft.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the onion and garlic and sauté until fragrant.
- Add the shrimp and cook until they turn pink, about 2-3 minutes.
- Push the shrimp to one side of the pan, then pour the beaten eggs into the other side. Scramble the eggs and cook until set.
- Drain the noodles and add them to the wok. Pour the sauce over the noodles, and toss everything together. Cook until the noodles are tender, about 2-3 minutes.
- Stir in the bean sprouts, green onions, and peanuts.
- Serve the Pad Thai with lime wedges on the side.
Notes
- The key to a great Pad Thai is in the sauce. Adjust it to your taste: if you like it sweeter, add more sugar; if you prefer it tangier, add more tamarind.
- Stir-frying is a quick cooking process, so make sure all your ingredients are prepared and within reach before you start cooking.
- Don’t over-soak the noodles; they should be flexible but not soft. They will continue cooking when stir-fried with the sauce.
- Chicken and Tofu are reasonable substitutions for Shrimp depending on your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 22g