Pad Thai is a beloved Thai street food dish that is both flavorful and satisfying. With a perfect balance of sweet, salty, and tangy, this recipe brings a taste of Thailand right to your kitchen. It features rice noodles stir-fried with shrimp, tofu, and a medley of vegetables, topped with crushed peanuts and fresh lime. Ideal for a weeknight dinner or impressing guests, this Pad Thai will quickly become a favorite!
Ingredients
– 200g rice noodles
– 200g shrimp, peeled and deveined
– 100g firm tofu, cubed
– 2 eggs
– 3 tablespoons fish sauce
– 2 tablespoons tamarind paste
– 1 tablespoon sugar
– 2 cloves garlic, minced
– 1 cup bean sprouts
– 4 green onions, chopped
– Crushed peanuts and lime wedges for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is 20 minutes, and cooking time is 15 minutes.
Nutritional Value
Per serving (1 plate): Calories: 550, Protein: 30g, Carbohydrates: 75g, Fat: 15g. This nutritional breakdown is based on one serving of Pad Thai.
Step-by-Step Cooking Process
1. Soak rice noodles in warm water for 30 minutes until soft.
2. Drain and set aside.
3. In a large pan, heat oil over medium heat.
4. Add garlic and sauté until fragrant.
5. Push garlic aside, add shrimp and tofu, cooking until shrimp turns pink.
6. Push the shrimp and tofu to one side, crack the eggs on the other side, and scramble.
7. Add soaked noodles to the pan.
8. Pour in fish sauce, tamarind paste, and sugar, stirring to combine.
9. Toss in bean sprouts and green onions, cooking for 2-3 minutes.
10. Serve hot, garnished with crushed peanuts and lime wedges.
Alternative Ingredients
You can substitute shrimp with chicken or tofu for a vegetarian option. Use soy sauce instead of fish sauce for a completely vegan dish. Additionally, if tamarind paste is unavailable, lime juice can provide a similar tangy flavor.
Serving and Pairings
Pad Thai pairs well with fresh cucumber salad or spring rolls. A light Thai iced tea or a cold beer complements the dish beautifully, enhancing the overall dining experience.
Storage and Reheating
Store leftover Pad Thai in an airtight container in the fridge for up to 3 days. Reheat in a pan over low heat, adding a splash of water to prevent sticking. Pad Thai is best enjoyed fresh, but it can be frozen for up to a month.
Cooking Mistakes
- Overcooking the noodles can make them mushy.
- Using too much tamarind can overpower the dish.
- Not enough oil can lead to sticking.
- Skipping the garnishes reduces flavor and presentation.
- Adding vegetables too early can make them soggy.
Helpful Tips
- Prep all ingredients before starting to cook for a smoother process.
- Adjust the sweetness or saltiness to your taste.
- Use high heat for a quick stir-fry to maintain noodle texture.
- Always taste and adjust seasoning before serving.
FAQs
What is Pad Thai traditionally made of?
Pad Thai is traditionally made with rice noodles, shrimp or chicken, tofu, eggs, bean sprouts, and a sauce of tamarind, fish sauce, and sugar. It is often topped with crushed peanuts and lime.
Can I make Pad Thai without fish sauce?
Yes, you can substitute fish sauce with soy sauce or a vegan fish sauce alternative for a vegetarian or vegan version of Pad Thai.
How spicy is Pad Thai?
Pad Thai is typically mild but can be made spicy by adding chili flakes or fresh chilies to taste. Adjust the spice level according to your preference.
Is Pad Thai gluten-free?
Yes, Pad Thai can be gluten-free if you use rice noodles and check that your fish sauce and other ingredients are gluten-free.
Can I prepare Pad Thai in advance?
While it’s best fresh, you can prepare the ingredients in advance and store them separately. Cooking just before serving is recommended for the best texture and flavor.
Conclusion
This Pad Thai recipe captures the essence of Thai cuisine with its vibrant flavors and textures. Perfect for any occasion, it’s a dish that will surely impress your family and friends. Enjoy the culinary adventure and savor each bite of this delicious meal!
Pad Thai
Ingredients
- 200 g rice noodles
- 200 g shrimp peeled and deveined
- 100 g firm tofu cubed
- 2 eggs
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 2 cloves garlic minced
- 1 cup bean sprouts
- 4 green onions chopped
- Crushed peanuts and lime wedges for garnish
Instructions
- Soak rice noodles in warm water for 30 minutes until soft.
- Drain and set aside.
- In a large pan, heat oil over medium heat.
- Add garlic and sauté until fragrant.
- Push garlic aside, add shrimp and tofu, cooking until shrimp turns pink.
- Push the shrimp and tofu to one side, crack the eggs on the other side, and scramble.
- Add soaked noodles to the pan.
- Pour in fish sauce, tamarind paste, and sugar, stirring to combine.
- Toss in bean sprouts and green onions, cooking for 2-3 minutes.
- Serve hot, garnished with crushed peanuts and lime wedges.
