Classic Pad Thai Noodles
Bring the vibrant flavors of Thailand to your table with this Classic Pad Thai Noodles recipe! Featuring tender rice noodles tossed in a tangy, slightly sweet tamarind-based sauce, this dish is a perfect harmony of bold and balanced flavors. Juicy shrimp, golden tofu, fluffy scrambled eggs, and a medley of garlic, bean sprouts, and green onions create a satisfying mix of textures. Topped with a crunchy sprinkle of crushed peanuts and a squeeze of fresh lime, this iconic Thai street food is ready in just 35 minutes, making it an ideal choice for a quick weeknight dinner or an impressive meal for guests. Whether you're craving restaurant-quality stir-fry or looking for an authentic taste of Southeast Asia, this Pad Thai recipe is sure to hit the spot!
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Recipe Information
Ingredients
- 8 oz rice noodles
- 2 tbsp vegetable oil
- 12 pieces shrimp, peeled and deveined
- 2 large eggs
- 4 oz tofu, firm and diced
- 3 cloves garlic, minced
- 1 cup bean sprouts
- 3 stalks green onions, sliced
- 0.25 cup roasted peanuts, crushed
- 1 whole lime, cut into wedges
- 2 tbsp fish sauce
- 1 tbsp tamarind paste
- 1 tbsp palm sugar
- 1 tsp chili powder
- 0.25 cup water
Instructions
Soak rice noodles in warm water for 20-30 minutes or until softened. Drain and set aside.
In a small bowl, mix fish sauce, tamarind paste, palm sugar, chili powder, and water until the sugar is dissolved. Set sauce aside.
Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add shrimp and sauté until pink and cooked through, about 2-3 minutes. Remove shrimp and set aside.
Add the remaining tablespoon of oil to the pan. Add tofu and cook until golden brown. Push tofu to one side of the pan.
Crack the eggs into the pan and scramble, cooking until eggs are set. Mix the cooked tofu and eggs together.
Add the garlic to the pan and sauté briefly until fragrant.
Add the soaked noodles to the pan, followed by the prepared sauce. Toss everything together to coat evenly.
Add cooked shrimp back to the pan along with bean sprouts and half of the green onions. Stir-fry for an additional 1-2 minutes until the noodles are tender and everything is heated through.
Serve hot, sprinkled with crushed peanuts, remaining green onions, and lime wedges on the side.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.7 g | 86% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 3656 mg | 159% | |
| Total Carbohydrate | 108.8 g | 40% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 31.1 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1056 mg | 81% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1873 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
