Silverwater Pad Thai
Silverwater Pad Thai is a vibrant, restaurant-worthy take on Thailand’s most beloved street food, crafted to balance sweet, sour, savory, and spicy notes in every bite. This quick and flavorful dish combines tender rice noodles with succulent shrimp, crispy tofu, scrambled eggs, and a homemade Pad Thai sauce made with tangy tamarind paste, fish sauce, and brown sugar. Stir-fried to perfection in rich peanut oil, it’s topped with crunchy bean sprouts, fresh green onions, and crushed peanuts for texture, and finished with a squeeze of zesty lime. Perfect for busy weeknights, this easy Pad Thai recipe comes together in just 35 minutes and serves four. Whether you're a fan of bold flavors or craving an authentic taste of Thailand, this Silverwater Pad Thai is the ultimate crowd-pleaser.
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Recipe Information
Ingredients
- 8 oz Rice noodles
- 12 pieces Medium shrimp, peeled and deveined
- 2 large Eggs
- 2 tbsp Peanut oil
- 2 cloves Garlic, minced
- 4 oz Firm tofu, cubed
- 1 cup Bean sprouts
- 3 stalks Green onions, chopped
- 1 4 cup Crushed peanuts
- 1 whole Lime, cut into wedges
- 2 tbsp Fish sauce
- 1 tbsp Tamarind paste
- 1 tbsp Brown sugar
- 1 tsp Chili flakes
- 1 4 cup Water
Instructions
Soak the rice noodles in warm water for 20 minutes or until softened. Drain and set aside.
In a small bowl, mix fish sauce, tamarind paste, brown sugar, chili flakes, and water to create the Pad Thai sauce. Stir until well combined.
Heat 1 tablespoon of peanut oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
In the same wok, add another tablespoon of peanut oil and stir-fry the minced garlic and tofu for 2 minutes, until the tofu is lightly golden.
Push the tofu and garlic to one side of the wok. Crack the eggs into the open space and scramble until just set, then mix with the tofu and garlic.
Add the softened rice noodles to the wok along with the prepared Pad Thai sauce. Toss gently to coat the noodles evenly with the sauce.
Return the cooked shrimp to the wok and toss with the noodles until everything is heated through, about 2 minutes.
Turn off the heat and mix in half of the bean sprouts and green onions.
Transfer the Pad Thai to serving plates and garnish with the remaining bean sprouts, green onions, and crushed peanuts.
Serve with lime wedges on the side for squeezing over the dish before eating.
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 3520 mg | 153% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 31.3 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1149 mg | 88% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2364 mg | 50% | |
*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.
