Pad Thai Thai Stir Fried Noodles
Experience the bold and savory flavors of *Pad Thai Thai Stir Fried Noodles*, a beloved classic from Thai cuisine that's a perfect balance of tangy tamarind, salty fish sauce, and sweet brown sugar. This vibrant dish features tender rice noodles tossed with your choice of protein—whether chicken, shrimp, tofu, or beef—along with crunchy bean sprouts, scrambled eggs, and aromatic garlic. A quick, homemade sauce ties everything together, creating a restaurant-quality meal in just 30 minutes. Topped with crushed peanuts, chopped green onions, lime wedges, and the optional heat of chili flakes, this Pad Thai recipe is customizable, easy to prepare, and utterly satisfying. Perfect for weeknight dinners or impressing guests with your culinary skills!
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Recipe Information
Ingredients
- 200 g Rice noodles
- 200 g Chicken breast (optional: shrimp, tofu, or beef)
- 2 tbsp Tamarind paste
- 3 tbsp Fish sauce
- 1 tbsp Soy sauce
- 2 tbsp Brown sugar
- 2 tbsp Vegetable oil
- 2 Eggs
- 3 cloves Garlic (minced)
- 2 cups Bean sprouts
- 4 stalks Green onions (chopped)
- 1 cup Crushed peanuts
- 4 Lime wedges
- 1 tsp Red chili flakes (optional, for garnish)
Instructions
Soak the rice noodles in warm water for 20-30 minutes until slightly pliable but not fully softened. Drain and set aside.
Prepare the protein by slicing the chicken into thin strips or preparing shrimp, tofu, or beef as desired.
In a small bowl, mix the tamarind paste, fish sauce, soy sauce, and brown sugar until the sugar dissolves. Set aside the sauce.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the protein to the wok and stir-fry until fully cooked. Remove and set aside.
Push everything to one side of the wok or move it to a plate. Add the remaining tablespoon of vegetable oil and crack the eggs into the pan. Scramble them until cooked, then mix them with the other ingredients.
Add the soaked and drained rice noodles to the wok and pour the prepared sauce over them. Toss everything together to coat evenly.
Return the cooked protein to the wok. Add the bean sprouts and half of the green onions, and stir-fry for an additional 2-3 minutes until the noodles are tender and well combined.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, remaining green onions, lime wedges, and chili flakes, if desired.
Serve immediately and enjoy your homemade Pad Thai!
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 15.9 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 664 mg | 14% | |
*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.
