Serves 2
25 min
Pad Thai
Recipe GLPR2b1260ff1ef99c
A vibrant Thai stir-fried noodle dish with tender shrimp, silky eggs, and crispy tofu, tossed in a balanced sauce of fish sauce, tamarind, and palm sugar. Fresh bean sprouts, roasted peanuts, and bright lime complete this classic Southeast Asian favorite.
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Ingredients
4 ounces dried thin, flat rice noodles
1/4 cup fish sauce
3 tablespoons granulated palm sugar or light brown sugar
2 tablespoons tamarind paste
3 tablespoons vegetable oil, divided
12 medium raw shrimp, peeled and deveined, with tails on
2 tablespoons minced shallots
1 large garlic clove, peeled and minced
2 large eggs, beaten together
1 1/2 cups fresh bean sprouts
3 ounces pressed tofu
3 scallions, green parts only, cut into 1 1/2-inch pieces
1/4 cup roasted peanuts, coarsely chopped
2-3 tablespoons additional roasted peanuts, chopped, for garnish
fresh lime wedges, for garnish
Directions
Bring a pot of water to a rolling boil. Remove from heat and add the rice noodles, stirring occasionally. Let them soften in the hot water for 5 minutes, gently separating them with your fingers as they soften. Pour into a colander and rinse thoroughly under cold running water until cooled and separated. Set the noodles aside.
In a small bowl, whisk together the fish sauce, palm sugar, and tamarind paste until the sugar dissolves. Set the sauce mixture aside.
Heat 1 tablespoon of oil in a wok or large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until they turn opaque and reach an internal temperature of 160°F, about 2 minutes. Transfer the cooked shrimp to a plate and set aside.
Add the remaining 2 tablespoons of oil to the wok or skillet over medium heat. Add the minced shallots and garlic, stirring constantly until fragrant, 30 seconds to 1 minute. Add the softened noodles and the fish sauce mixture. Toss everything together, cooking for about 1 minute until the noodles are well coated and evenly heated.
Push the noodles to the side of the wok or skillet, creating space in the center. Pour the beaten eggs into the empty space and stir frequently, allowing them to set before breaking them into small curds, about 30 seconds. Add the cooked shrimp, 1 cup of fresh bean sprouts, the pressed tofu, scallion greens, and 1/4 cup of chopped peanuts. Toss everything together over medium heat for about 30 seconds until all ingredients are heated through and well combined. If the mixture appears dry, add 1 tablespoon of water or chicken broth to achieve a lightly sauced consistency.
Transfer the Pad Thai to a serving platter. Garnish with the remaining fresh bean sprouts and chopped peanuts. Serve with fresh lime wedges on the side for squeezing over the dish.
