The Best Pad Thai
Transport your taste buds straight to Thailand with this irresistible recipe for *The Best Pad Thai*. Featuring tender rice noodles tossed in a tangy, sweet, and savory sauce made from fish sauce, tamarind paste, and palm sugar, this dish achieves the perfect balance of flavors. Juicy shrimp, succulent chicken, and fluffy scrambled eggs create a protein-packed combination, while crisp bean sprouts, sliced green onions, and a sprinkle of crushed peanuts add crunch and freshness. Ready in just 30 minutes, this authentic Pad Thai is the ultimate crowd-pleaser, ideal for weeknight dinners or a flavorful Asian-inspired feast. Serve it with lime wedges for a vibrant citrusy finish that takes this dish to the next level!
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Recipe Information
Ingredients
- 8 ounces Rice noodles
- 2 tablespoons Vegetable oil
- 3 cloves Garlic (minced)
- 8 ounces Boneless chicken breast (thinly sliced)
- 8 ounces Shrimp (peeled and deveined)
- 2 Eggs
- 2 cups Bean sprouts
- 4 Green onions (sliced)
- 0.5 cup Crushed peanuts
- 4 Lime wedges
- 3 tablespoons Fish sauce
- 3 tablespoons Tamarind paste
- 3 tablespoons Palm sugar (or brown sugar)
- 2 tablespoons Soy sauce
- 1 teaspoon Red chili flakes
Instructions
Soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.
In a small bowl, combine the fish sauce, tamarind paste, palm sugar (or brown sugar), soy sauce, and red chili flakes. Stir until the sugar is dissolved and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced chicken and cook for 2-3 minutes until it starts to brown. Push the chicken to one side, then add the shrimp to the other side of the skillet. Cook for an additional 2-3 minutes until the shrimp turns pink. Remove the chicken and shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the skillet and scramble them until fully cooked.
Return the chicken and shrimp to the skillet, then add the soaked noodles. Pour the prepared sauce over the noodles and toss everything together until well combined and the noodles are coated in the sauce.
Stir in the bean sprouts and sliced green onions. Cook for 1-2 minutes until the bean sprouts are slightly softened.
Transfer the Pad Thai to serving plates. Garnish with crushed peanuts and serve with lime wedges on the side for squeezing over the top.
Nutrition Facts
Calories |
2030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.8 g | 107% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 1008 mg | 336% | |
| Sodium | 6293 mg | 274% | |
| Total Carbohydrate | 159.8 g | 58% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 76.2 g | ||
| Protein | 172.2 g | 344% | |
| Vitamin D | 12.5 mcg | 62% | |
| Calcium | 394 mg | 30% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2937 mg | 62% | |
*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.
