Pad Thai

20-min meal recipe

When the craving for Thai food strikes, there is one dish that satisfies like no other – the beloved street food favorite, Pad Thai. Light yet nutritious noodles tossed with shrimp, tofu, chicken or all three, plus egg, peanuts and fresh lime, it’s no wonder this combination of flavors is loved around the world. Today I hope to share my expertise in recreating this Thai treasure at home, so you too can enjoy its balance of spicy, sour, salty and sweet in every single bite. So grab your ingredients and let’s get cooking – I promise by the time we’re done, you’ll have mastered restaurant-quality Pad Thai right in your own kitchen!

Servings: 4 people

Ingredients

• 200g rice noodles
• 200g protein (shrimp, chicken, or tofu)
• 100g bean sprouts
• 50g chopped shallots
• 50g crushed peanuts
• 2 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 eggs
• Lime wedges and fresh coriander leaves for garnish

Sauce

• 2 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp palm sugar

Instructions:

1. Prepare the rice noodles according to the package instructions. Drain and set aside.
2. In a wok or large pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped shallots. Stir-fry for a minute until fragrant.
3. Push the garlic and shallots to one side of the wok, and crack the eggs into the other side. Scramble the eggs until they start to set.
4. Add the protein (shrimp, chicken, or tofu) to the wok and stir-fry until cooked through. Then, add the cooked rice noodles, tamarind paste, fish sauce, and palm sugar. Toss everything together until well combined.

Optional: If you prefer a saucier Pad Thai, you can add a little water or chicken broth to adjust the consistency.

Finally, serve your scrumptious Pad Thai on a plate and garnish with bean sprouts, crushed peanuts, lime wedges, and fresh coriander leaves. Enjoy the flavors of this classic dish!