Lemony Pad Thai
Elevate your weeknight dinner game with this vibrant and tangy Lemony Pad Thai! This quick and easy twist on the classic Thai dish is bursting with refreshing flavors, thanks to the zesty addition of fresh lemon juice and lemon zest paired with the rich umami of tamarind and fish sauce (or soy sauce for a vegetarian option). Perfectly cooked rice noodles are tossed in a lip-smacking homemade sauce, alongside scrambled eggs, crunchy bean sprouts, and your protein of choice—shrimp, chicken, or tofu. Topped with crushed peanuts, fresh cilantro, and a final squeeze of lemon, this 35-minute recipe offers the perfect balance of brightness, savoriness, and just the right kick of spice. Perfect for a quick family dinner or an inspired meal-prep option, this zesty Pad Thai will leave everyone craving a second serving!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 large Eggs
- 200 grams Shrimp or chicken (optional, can substitute tofu for a vegetarian option)
- 100 grams Bean sprouts
- 3 Green onions, sliced
- 50 grams Crushed peanuts
- 2 tablespoons Fresh cilantro, chopped
- 4 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Fish sauce (or soy sauce for vegetarian option)
- 1 tablespoon Tamarind paste
- 2 tablespoons Brown sugar
- 1 teaspoon Lemon zest
- 1 teaspoon Chili flakes
- 2 tablespoons Water
Instructions
Soak the rice noodles in warm water for about 10 minutes, or according to the package instructions, until softened. Drain and set aside.
In a small bowl, whisk together lemon juice, fish sauce (or soy sauce), tamarind paste, brown sugar, water, and lemon zest to make the sauce. Adjust flavors to balance tanginess and sweetness. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds.
Add shrimp, chicken, or tofu (if using) to the skillet and cook until fully cooked through. Remove and set aside.
Push the garlic to one side of the pan and add the remaining tablespoon of oil. Crack the eggs into the pan and scramble until just set.
Add the softened rice noodles to the skillet, followed by the prepared sauce. Toss everything together to coat the noodles thoroughly.
Return the cooked shrimp, chicken, or tofu to the skillet. Add the bean sprouts and green onions, tossing everything together briskly for another 2-3 minutes until heated through.
Transfer the Pad Thai to serving plates and top with crushed peanuts, chopped cilantro, an extra squeeze of lemon juice, and a pinch of chili flakes, if desired.
Serve immediately with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
325 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 966 mg | 42% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 11.7 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 384 mg | 8% | |
*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.
