Pad Thai

Thailand's most famous noodle dish featuring stir-fried rice noodles in a tangy-sweet tamarind sauce with shrimp, crunchy peanuts, bean sprouts, and a squeeze of fresh lime.

Ingredients

• 8 oz flat rice noodles (pad Thai noodles)
• 1 lb large shrimp, peeled and deveined
• 2 large eggs
• 3 tbsp tamarind paste
• 2 tbsp fish sauce
• 2 tbsp sugar
• 1 tbsp rice vinegar
• 1 tsp sriracha or sambal oelek
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 2 tbsp dried shrimp (optional)
• 4 oz firm tofu, pressed and diced small
• 1 cup bean sprouts
• ¼ cup roasted peanuts, chopped
• 3 stalks green onion, cut into 1-inch pieces
• 1 lime, cut into wedges
• ¼ cup fresh cilantro leaves

Method

1. Soak the rice noodles in warm water for 20-30 minutes until pliable but still firm (they should bend without snapping). Drain well. Mix the sauce ingredients: tamarind paste, fish sauce, sugar, rice vinegar, and sriracha.
2. Heat 1 tablespoon oil in a large wok over high heat. Add the tofu and cook for 2-3 minutes until golden on all sides. Remove. Add the shrimp and cook for 1-2 minutes per side until pink. Remove.
3. Add remaining oil to the wok. Add garlic and dried shrimp, stir-fry for 30 seconds. Push to the side, crack the eggs into the wok, and scramble for 30 seconds until just set.
4. Add the drained noodles and the sauce to the wok. Toss and stir-fry for 2-3 minutes until the noodles absorb the sauce and are tender. If the noodles stick, add a splash of water.
5. Return the shrimp and tofu to the wok. Add the green onion pieces and half the bean sprouts. Toss everything together for 1 minute.
6. Plate the pad Thai and top with remaining bean sprouts, chopped peanuts, cilantro, and lime wedges. Serve immediately.

Chef's note: Authentic pad Thai uses tamarind paste, not ketchup. Look for seedless tamarind paste in Asian grocery stores. The noodles should be soaked, not boiled, for the best texture. Work in small batches to keep the wok hot enough for a proper stir-fry.

Nutrition per serving

More Thai recipes

• Tom Yum Soup
• Massaman Curry
• Mango Sticky Rice
• Thai Basil Chicken