Pad Thai Recipe
This Pad Thai recipe is a quick and flavorful Thai classic made with rice noodles, protein of choice, eggs, fresh veggies, and a tangy sauce. Perfect for weeknight dinners and healthier than takeout.
Ingredients
For the Pad Thai:
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 1 lb chicken breast sliced thin, or shrimp/tofu
- 2 large eggs lightly beaten
- 3 cloves garlic minced
- 2 small shallots thinly sliced
- 1 cup bean sprouts
- 3 green onions chopped
- ½ cup roasted peanuts crushed
- Lime wedges for serving
For the Sauce:
- 3 tbsp tamarind paste
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp rice vinegar optional, for extra tang
- 1 tsp chili flakes or Sriracha optional, for heat
Instructions
- Soak rice noodles in warm water until just tender. Drain.
- Whisk tamarind paste, fish sauce, soy sauce, and brown sugar to make the sauce.
- Stir-fry chicken, shrimp, or tofu until cooked; set aside.
- Scramble eggs lightly in the same pan.
- Add garlic and shallots; sauté until fragrant.
- Toss in noodles and pour the sauce. Stir-fry until coated.
- Return protein, add bean sprouts and green onions. Toss well.
- Serve hot with crushed peanuts and lime wedges.
Notes
For spicier Pad Thai, add chili flakes or Sriracha.
To make vegetarian, use soy sauce instead of fish sauce and tofu as the protein.
Avoid over-soaking noodles to keep them from getting mushy.
Nutrition
Calories: 480kcal
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