Thai Noodles Pad Thai
Dive into the vibrant flavors of Thailand with this authentic Thai Noodles Pad Thai recipe, a perfect balance of sweet, tangy, and savory. Tender rice noodles are stir-fried with your choice of shrimp, chicken, or tofu, then tossed in a rich homemade Pad Thai sauce made from tamarind paste, fish sauce, and brown sugar. This 35-minute wonder is elevated with the crunch of bean sprouts, the nuttiness of crushed peanuts, and a burst of freshness from green onions and lime. Whether you’re making it spicy with red pepper flakes or keeping it mild, this easy-to-follow recipe ensures restaurant-quality Pad Thai from the comfort of your kitchen. Ideal for weeknight dinners or a flavorful weekend feast, it’s a dish you’ll find yourself making again and again!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 1 pound Shrimp (or chicken or tofu)
- 2 large Eggs
- 1 cup Bean sprouts
- 4 cloves Garlic
- 4 stalks Green onions
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 3 tablespoons Brown sugar
- 1 tablespoon Soy sauce
- 3 tablespoons Vegetable oil
- 1 quarter cup Crushed peanuts
- 1 large Lime
- 0.5 teaspoon Red pepper flakes (optional, for spice)
Instructions
Soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.
Mince the garlic and chop the green onions (separate the white parts from the green tops).
In a small bowl, mix tamarind paste, fish sauce, brown sugar, and soy sauce to make the Pad Thai sauce. Adjust proportions to taste if needed (balancing sweet, tangy, and salty).
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
Add the shrimp (or chicken or tofu). Cook until fully cooked, about 3–5 minutes. Remove from the pan and set aside.
In the same pan, heat another tablespoon of oil. Add garlic and the white parts of the green onions, stirring until fragrant (about 30 seconds).
Push ingredients to one side of the pan. Crack the eggs into the empty side and scramble until just set.
Add the soaked noodles to the pan. Pour the Pad Thai sauce over the noodles and toss until evenly coated and heated through.
Return the shrimp (or chicken or tofu) to the pan. Add bean sprouts and most of the green onion tops (reserving some for garnish). Toss to combine.
Serve hot, garnished with crushed peanuts, lime wedges, additional green onions, and red pepper flakes if desired.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 36.7 g | 13% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 17.0 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 118 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 612 mg | 13% | |
*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.
