My Favorite Pad Thai
Bring the vibrant flavors of Thailand to your kitchen with "My Favorite Pad Thai," a quick, 35-minute recipe packed with tantalizing sweet, tangy, and savory notes. This beloved stir-fry noodle dish features tender rice noodles tossed in a harmonious tamarind-based sauce, perfectly paired with your choice of chicken, shrimp, or tofu. Fluffy scrambled eggs, crispy bean sprouts, and aromatic garlic and shallots create a medley of textures, while a garnish of crunchy crushed peanuts and a squeeze of fresh lime juice adds the perfect finishing touch. This easy homemade Pad Thai is customizable, beginner-friendly, and ideal for weeknight dinners or date night meals. Perfectly balanced and irresistibly delicious, it’s sure to become a go-to favorite in your recipe rotation!
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Recipe Information
Ingredients
- 200 grams Rice noodles (medium-width, flat)
- 200 grams Chicken breast (thinly sliced, or substitute with shrimp or tofu)
- 2 large Eggs
- 1 cup Bean sprouts
- 3 cloves Garlic (minced)
- 2 small Shallots (thinly sliced)
- 3 stalks Green onions (chopped, green parts only)
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce (or soy sauce for a vegetarian option)
- 2.5 tablespoons Palm sugar (or brown sugar)
- 3 tablespoons Vegetable oil
- 0.25 cup Crushed peanuts (for garnish)
- 2 pieces Lime wedges (for serving)
Instructions
Soak the rice noodles in warm water for about 20 minutes, or until softened. Drain and set aside.
In a small bowl, mix the tamarind paste, fish sauce (or soy sauce), and palm sugar. Stir until the sugar dissolves. Taste and adjust if necessary to balance the salty, sweet, and tangy flavors.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced chicken (or shrimp/tofu) and cook until fully cooked through. Remove from the wok and set aside.
Add the remaining 1 tablespoon of oil to the wok. Sauté the minced garlic and sliced shallots until fragrant, about 30 seconds.
Push the garlic and shallots to one side of the wok, crack the eggs into the center, and scramble lightly. Allow them to cook until softly set, then break them up with a spatula.
Add the drained rice noodles to the wok, along with the prepared tamarind sauce. Toss everything together to ensure the noodles are evenly coated.
Return the cooked chicken (or shrimp/tofu) to the wok, and toss to combine.
Add the bean sprouts and green onions. Stir-fry for another 1-2 minutes, allowing the vegetables to remain crisp-tender.
Transfer the Pad Thai to plates. Garnish with crushed peanuts and serve with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1559 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 127.3 g | 46% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 57.7 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 202 mg | 16% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1609 mg | 34% | |
*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.
