Spicy Pad Thai
Spicy Pad Thai is a tantalizing twist on the beloved Thai street food classic, packed with bold flavors and vibrant textures. This dish features silky rice noodles stir-fried to perfection with golden tofu, scrambled eggs, and crunchy bean sprouts, all coated in a tangy and spicy tamarind-based sauce. Accented with aromatic garlic and shallots, a touch of red chili flakes, and your choice of fresh red chili for extra heat, it's a flavorful experience that will excite your taste buds. Garnish with crushed peanuts, fresh cilantro, and lime wedges for a zesty finish that balances the spice beautifully. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or impressing guests with authentic Asian cuisine. Whether you're after a spicy kick or simply crave the delicious balance of sweet, tangy, and savory, this homemade Pad Thai brings restaurant-quality flavor straight to your table!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 3 Garlic cloves, minced
- 2 Shallots, thinly sliced
- 150 grams Firm tofu, cubed
- 2 Eggs
- 150 grams Bean sprouts
- 3 Green onions, sliced
- 50 grams Crushed peanuts
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Red chili flakes
- 4 Lime wedges
- 3 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 1 Fresh red chili, finely chopped (optional)
Instructions
Soak the rice noodles in hot water for 10-12 minutes, or as directed on the package, until they are tender but still firm. Drain and set aside.
In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, and brown sugar. Stir until the sugar is dissolved and set the sauce aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced shallots and sauté for 1-2 minutes until fragrant.
Add the cubed tofu and stir-fry for 3-4 minutes until golden brown. Push the tofu to one side of the pan.
Crack the eggs into the pan and scramble them, stirring continuously, until cooked through. Mix the eggs with the tofu and aromatics.
Add the drained rice noodles to the pan. Pour the prepared sauce over the noodles and toss everything together to coat the noodles evenly.
Stir in the bean sprouts, green onions, and red chili flakes (and fresh red chili if using). Cook for another 2-3 minutes, stirring frequently.
Remove the pan from heat and garnish the Pad Thai with crushed peanuts, chopped cilantro, and lime wedges. Serve immediately.
Nutrition Facts
Calories |
1376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 5642 mg | 245% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 71.3 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 659 mg | 51% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1955 mg | 42% | |
*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.
