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Pad Thai

Classic Pad Thai stir-fried with rice noodles, protein, bean sprouts, and a sweet-tangy sauce that’s quick and customizable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 ounces rice noodles
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 cup protein of choice shrimp, chicken, or tofu
  • 2 eggs lightly beaten
  • 1 cup bean sprouts
  • 1/4 cup green onions sliced
  • 1/4 cup roasted peanuts crushed
  • 2 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • Chili flakes to taste

Equipment

  • Wok or large skillet
  • Spatula or wooden spoon
  • Measuring cups and spoons
  • Large bowl for soaking noodles
  • Knife and cutting board

Method
 

  1. Soak the rice noodles in warm water for about 30 minutes until soft.
  2. In a small bowl, whisk together fish sauce, tamarind paste, sugar, and lime juice to make the sauce.
  3. Heat vegetable oil in a wok over medium-high heat until shimmering.
  4. Add minced garlic and sauté for about 30 seconds until fragrant.
  5. Add your chosen protein and cook for 3-5 minutes until cooked through.
  6. Drain the soaked noodles and add them to the wok along with the prepared sauce; toss for 1-2 minutes to coat evenly.
  7. Push the noodle mixture to one side of the wok and pour the beaten eggs into the empty space; scramble until just set, about 1 minute, then mix into the noodles.
  8. Add bean sprouts and green onions; toss for another minute until warmed through.
  9. Remove from heat and serve hot, garnished with crushed peanuts and chili flakes.

Notes

Let the noodles absorb the sauce for a minute before serving for optimal flavor.