Pad Thai
Recipe GLPR4de5e65d44561a
A classic Thai noodle dish featuring tender rice noodles tossed with shrimp and tofu in a tangy-sweet tamarind sauce, finished with crispy peanuts and fresh lime. This quick, flavorful stir-fry comes together in minutes and offers a perfect balance of savory, sour, and sweet flavors.
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Ingredients
5 ounces pad thai rice noodles
3 tablespoons vegetable oil
1 large egg, room temperature
6 medium shrimp, peeled and deveined
2 tablespoons pressed tofu, cut into small cubes
1 tablespoon sweet preserved shredded radish, rinsed and chopped
1 cup fresh bean sprouts
5 tablespoons tamarind water
1.5 tablespoons Thai fish sauce
1.5 tablespoons simple syrup made with palm sugar
4 garlic chives, 2 cut into 1-inch pieces
0.5 teaspoon ground dried Thai chiles, divided
2 tablespoons crushed roasted unsalted peanuts, divided
2 lime wedges
Directions
Place the pad thai rice noodles in a large bowl and cover with hot water. Let them soak until they are tender but still have a slight firmness, about 5 to 10 minutes. Drain the noodles thoroughly and set them aside.
Heat the vegetable oil in a wok or large skillet over medium-high heat. Once the oil is hot, crack the egg into the pan and stir continuously for about 30 seconds until it is barely set.
Add the shrimp to the pan and cook, stirring frequently, for 2 to 3 minutes until the shrimp are pink and nearly cooked through and the egg is almost completely set.
Add the cubed tofu and preserved radish to the pan and cook for 30 seconds, stirring gently to combine.
Add the drained noodles to the pan and stir-fry for about 1 minute, coating them evenly with the oil and other ingredients.
Stir in the fresh bean sprouts, then pour in the tamarind water, fish sauce, and simple syrup. Toss everything together continuously for about 1 minute until the sauce is absorbed and the noodles are well coated.
Remove the pan from heat and stir in the chopped garlic chives. Add half of the ground dried chiles and half of the crushed peanuts, tossing well to incorporate.
Divide the pad thai between two serving plates. Garnish each plate with the remaining ground dried chiles and crushed peanuts. Serve with lime wedges on the side for squeezing over the dish.
