Description
An authentic, restaurant-quality Pad Thai recipe that balances sweet, sour, salty, and spicy flavors. Ready in just 20 minutes using pantry staples and tamarind sauce for a taste better than takeout.
Ingredients
Scale
- 8 oz (225g) flat rice noodles (6mm wide)
- 3 tablespoons (45g) tamarind paste
- 3 tablespoons (45ml) fish sauce
- 2 tablespoons (25g) white sugar (or palm sugar)
- 1 tablespoon (15ml) white vinegar
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 lb (450g) protein (shrimp, chicken, or tofu)
- 2 large eggs, beaten
- 1 cup (100g) fresh bean sprouts
- 3 stalks green onions, chopped
- 1 tablespoon dried shrimp (optional)
- ¼ cup (30g) crushed peanuts
- Lime wedges for serving
- Oil for cooking
Instructions
- Soak rice noodles in hot water for 8-10 minutes until flexible but al dente. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, whisk together tamarind paste, fish sauce, sugar, vinegar, and minced garlic until dissolved. Taste and adjust sweetness or saltiness if needed.
- Heat a wok or skillet over medium-high heat with 1 tablespoon of oil. Cook protein (shrimp or chicken) until just done, then remove and set aside.
- Add another tablespoon of oil to the wok. Pour in beaten eggs and scramble quickly into small curds. Push to the side.
- Add soaked noodles to the wok. Pour the sauce mixture over the noodles and add the cooked protein back in. Toss to combine.
- Add half of the bean sprouts and the white parts of the green onions. Stir-fry for 2-3 minutes until noodles absorb the sauce and darken.
- Turn off heat. Add remaining bean sprouts and green onion greens. Toss once more.
- Plate immediately and top with crushed peanuts, red pepper flakes, and a squeeze of fresh lime juice.
Notes
Do not boil the rice noodles; soaking them in hot water is crucial to prevent mushiness. Ensure the wok is very hot to achieve ‘wok hei’ (smoky flavor). The sauce should taste strong before cooking as the noodles will dilute it. Add lime juice fresh at the end for brightness. Leftovers can be stored in the fridge for up to 3 days; reheat with a splash of water in a skillet.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 18
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, Thai food, tamarind sauce, stir fry, quick dinner, weeknight meals, restaurant style, better than takeout, gluten-free option