Pad Thai or Thai Fried Noodle
Transform your kitchen into a vibrant street market with this classic Pad Thai recipe — the ultimate Thai fried noodle dish that’s bursting with bold flavors and inviting textures. Featuring tender rice noodles tossed in a perfectly balanced tamarind, fish sauce, and palm sugar blend, this dish combines succulent shrimp, crispy tofu, fluffy scrambled eggs, and fresh bean sprouts for an irresistible medley. Garnished with crushed roasted peanuts and a hint of lime, Pad Thai captures the essence of authentic Thai cuisine in just 30 minutes. Perfect for weeknight dinners or casual entertaining, this dish delivers restaurant-quality results with minimal effort. Customize the spice level with red chili flakes for an extra kick, and enjoy a taste of Thailand from the comfort of home. Keywords: Pad Thai, Thai fried noodles, authentic Thai recipe, easy Pad Thai, homemade Pad Thai.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 200 grams Shrimp (peeled and deveined)
- 100 grams Firm tofu (cubed)
- 2 large Eggs
- 3 cloves Garlic (minced)
- 100 grams Bean sprouts
- 50 grams Chives or green onions (chopped)
- 40 grams Roasted peanuts (crushed)
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons Palm sugar or brown sugar
- 2 whole Lime wedges
- 3 tablespoons Cooking oil
- 1 teaspoon Red chili flakes (optional)
Instructions
Soak the rice noodles in warm water for 20-30 minutes or as directed on the package. Drain and set aside.
In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar or brown sugar until the sugar dissolves. Set the sauce aside.
Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the shrimp and cook until pink and slightly golden, about 2-3 minutes per side. Remove from the wok and set aside.
Add another tablespoon of oil to the wok. Add the tofu cubes and fry until golden and crispy on all sides, about 4-5 minutes. Remove and set aside.
Reduce heat to medium. Add the remaining tablespoon of oil and minced garlic to the wok. Stir-fry for about 30 seconds until fragrant.
Push the garlic to one side of the wok and crack the eggs into the pan. Scramble them until just set, then mix with the garlic.
Add the drained rice noodles to the wok and pour over the prepared sauce. Toss well to coat the noodles evenly.
Return the cooked shrimp and tofu to the wok and gently toss everything together.
Stir in the bean sprouts and half of the chives or green onions. Cook for 1-2 minutes until just tender but still fresh.
Plate the Pad Thai and garnish with the crushed roasted peanuts, remaining chives or green onions, and an optional sprinkle of red chili flakes.
Serve immediately with lime wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 27.2 g | ||
| Protein | 49.9 g | 100% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 491 mg | 38% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 940 mg | 20% | |
*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.
