Phad Thai
Transform your kitchen into the bustling streets of Thailand with this authentic Phad Thai recipe, a beloved classic of Thai cuisine. This dish combines tender rice noodles stir-fried to perfection with a harmonious balance of sweet, tangy, and savory flavors, thanks to its signature tamarind-based sauce. Create the ultimate Phad Thai by customizing it with your choice of chicken, shrimp, or keep it vegetarian with protein-packed tofu. Tossed with crunchy bean sprouts, aromatic garlic, and vibrant chives, this quick and easy recipe is finished with crushed peanuts for texture and a squeeze of fresh lime for zing. It’s ready in just 30 minutes, making it the perfect weeknight dinner that’s as delicious as it is wholesome. Whether you’re craving bold Thai flavors or seeking an impressive dish to serve, this easy Phad Thai recipe will not disappoint.
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Recipe Information
Ingredients
- 200 grams Rice noodles (medium-width)
- 200 grams Chicken breast or shrimp (optional, for protein)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, finely minced
- 2 Eggs
- 100 grams Bean sprouts
- 100 grams Firm tofu, diced into small cubes
- 50 grams Chives or green onions, chopped
- 3 tablespoons Crushed peanuts
- 4 Lime wedges
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 1 tablespoon Brown sugar
- 1 teaspoon Chili flakes (optional)
- 3 tablespoons Water
Instructions
Soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.
In a small bowl, mix the fish sauce, tamarind paste, brown sugar, and water to create the sauce. Set aside.
Optionally, prepare your protein by slicing chicken into thin strips or peeling and de-veining shrimp.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. If using chicken or shrimp, cook until fully cooked through. Set aside.
Add the remaining 1 tablespoon of oil to the pan. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Push the garlic to one side of the pan and crack the eggs into the pan. Scramble until just cooked, then mix with the garlic.
Add the firm tofu to the pan and stir-fry for about 2 minutes until lightly browned on the edges.
Add the softened noodles to the pan, followed by the sauce. Toss well to combine and ensure the noodles are coated evenly.
Add the cooked chicken or shrimp (if using), bean sprouts, and chives. Stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
Remove the pan from heat. Serve the Phad Thai on individual plates, topped with crushed peanuts and a sprinkle of chili flakes (if desired). Garnish with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4122 mg | 179% | |
| Total Carbohydrate | 105.3 g | 38% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 37.4 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 589 mg | 45% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1883 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.
