Thai Noodles Phad Thai
Transport your taste buds to the vibrant streets of Thailand with this authentic Thai Noodles Phad Thai recipe, a perfect balance of savory, tangy, and sweet flavors. Featuring tender rice noodles stir-fried in a fragrant mix of garlic, shallots, and your choice of protein—shrimp, chicken, or tofu—this dish is elevated by a homemade Phad Thai sauce made with tamarind paste, fish sauce, and palm sugar. Tossed with crunchy bean sprouts, fresh chives, and garnished with crushed peanuts and a zesty squeeze of lime, this quick and easy meal is ready in just 35 minutes. Ideal for a flavorful weeknight dinner or a crowd-pleasing party dish, this Phad Thai recipe delivers authentic Southeast Asian flair straight to your plate. Impress your guests and master the art of Thai cuisine with this irresistible noodle dish!
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 2 pieces Shallots, finely sliced
- 2 large Eggs
- 200 grams Shrimp (or chicken or tofu)
- 100 grams Bean sprouts
- 50 grams Chives or green onions, chopped into 2-inch pieces
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons Palm sugar (or brown sugar)
- 1 tablespoon Crushed peanuts
- 1 piece Lime wedges
- 0.5 teaspoons Red chili flakes (optional)
Instructions
Soak the rice noodles in warm water for 20 minutes or until soft. Drain and set aside.
In a small bowl, mix together tamarind paste, fish sauce, and palm sugar to create the Phad Thai sauce. Stir until the sugar dissolves. Adjust sweetness or sourness to taste.
Heat a wok or large skillet over medium-high heat and add vegetable oil.
Add minced garlic and shallots to the wok, stirring frequently until fragrant (about 30 seconds).
Add your choice of protein (shrimp, chicken, or tofu) to the wok. Stir-fry until cooked through (2-3 minutes for shrimp, 4-5 minutes for chicken).
Push the protein to one side of the wok and crack the eggs into the empty space. Scramble the eggs gently until set, then mix with the protein.
Add the softened rice noodles to the wok, followed by the prepared Phad Thai sauce. Toss well to coat the noodles evenly.
Add the bean sprouts and chives (or green onions) to the wok. Stir-fry for an additional 2-3 minutes until the vegetables are slightly wilted but still crisp.
Transfer the Phad Thai to a serving plate. Garnish with crushed peanuts and a sprinkle of red chili flakes (if desired).
Serve hot with lime wedges on the side for squeezing over before eating.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 2418 mg | 105% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 27.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 137 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 744 mg | 16% | |
*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.
