Description
A quick, balanced, and flavorful Pad Thai recipe that rivals takeout. Featuring a tangy tamarind sauce, chewy rice noodles, and customizable proteins, this dish comes together in just 20 minutes.
Ingredients
Scale
- 8 ounces (225g) flat rice noodles (Pad Thai noodles)
- 3 tablespoons (45g) tamarind paste
- 1/4 cup warm water (for tamarind)
- 3 tablespoons (45ml) fish sauce
- 2 tablespoons (30g) palm sugar or dark brown sugar
- 2 large eggs, beaten
- 4 cloves garlic, minced
- 2 medium shallots, thinly sliced
- 8–10 ounces (250-300g) protein of choice (shrimp, chicken, or firm tofu)
- 1 tablespoon dried shrimp (optional, for umami)
- 1 cup (100g) fresh bean sprouts
- 2 stalks green onions, chopped
- 1/4 cup (30g) roasted peanuts, crushed
- 1 lime, cut into wedges
- Red pepper flakes (optional)
- Oil for stir-frying
Instructions
- Prepare the sauce: Combine tamarind paste and warm water in a bowl. Let sit for 5-10 minutes, then strain through a fine-mesh sieve to extract liquid. Discard pulp. Stir in fish sauce and palm sugar until dissolved. Taste and adjust seasoning.
- Soak the noodles: Place rice noodles in a large bowl and cover with hot tap water. Soak for 20-30 minutes until pliable but firm. Drain well and rinse with cold water if necessary.
- Prep ingredients: Peel/devein shrimp or slice chicken/tofu. Mince garlic, slice shallots, and chop green onions. Have bean sprouts and crushed peanuts ready.
- Cook protein: Heat a wok or large skillet over high heat with 1 tablespoon oil. Add protein and cook until just done (2-3 mins for shrimp, 4-5 mins for chicken). Remove and set aside.
- Cook aromatics and eggs: Add another tablespoon of oil to the wok. Lower heat to medium. Add garlic and shallots, stir-fry for 30 seconds. Push to side, pour in beaten eggs, and scramble into small curds. Mix with aromatics.
- Combine noodles and sauce: Add soaked noodles to the wok. Pour tamarind sauce mixture over noodles. Toss with tongs for 2-3 minutes until noodles are tender, glossy, and coated. Add a splash of water if too dry.
- Finish and serve: Return cooked protein to the wok. Add bean sprouts and half of the green onions. Toss for 1 minute. Remove from heat. Garnish with remaining green onions, crushed peanuts, and red pepper flakes. Serve immediately with lime wedges.
Notes
Do not boil the rice noodles; soaking them in hot water is sufficient. High heat is essential for stir-frying to achieve ‘wok hei’. Taste the sauce before adding to noodles; it should be strong as the noodles will dilute the flavor. Dried shrimp add significant umami depth but can be omitted for vegetarians. Leftovers can be stored in the fridge for up to 3 days but are best eaten fresh.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Thai food, tamarind sauce, rice noodles, stir fry, quick dinner, restaurant style, tangy, sweet and sour