Description
A quick, customizable, and healthier alternative to takeout, this restaurant-style Pad Thai features a tangy tamarind sauce, rice noodles, and your choice of protein, ready in just 20 minutes.
Ingredients
Scale
- 8 oz (225g) flat rice noodles (6mm wide)
- 3 tablespoons (45g) tamarind paste
- 2 tablespoons (30ml) fish sauce
- 2 tablespoons (25g) brown sugar
- 2 tablespoons (30ml) fresh lime juice
- 1 tablespoon (15ml) soy sauce
- 1 lb (450g) shrimp or chicken, sliced
- 2 large eggs
- 2 cups (100g) fresh bean sprouts
- 3 stalks green onions, chopped
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- ½ cup (50g) crushed peanuts
- 2 tablespoons vegetable oil
Instructions
- Bring a large pot of water to a boil, then turn off the heat. Add rice noodles and soak for 5-7 minutes until pliable but firm. Drain, rinse under cold water, toss with a teaspoon of oil, and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, lime juice, and soy sauce until the sugar is dissolved. Adjust sweetness or saltiness to taste.
- Heat vegetable oil in a wok or skillet over medium-high heat. Add shrimp or chicken and season with salt. Cook until just done (2-3 minutes for shrimp, 3-4 for chicken), then remove and set aside.
- Add a little more oil to the pan if needed. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Push aromatics to the side and scramble eggs in the empty space until soft. Mix eggs with aromatics.
- Add soaked noodles to the pan and pour the sauce over them. Toss to coat. Return cooked protein to the pan and toss for 1-2 minutes until heated through. Add a splash of water if too dry.
- Turn off the heat. Stir in half of the bean sprouts and green onion whites.
- Plate immediately. Top with remaining bean sprouts, crushed peanuts, and green onion greens. Serve with lime wedges on the side.
Notes
Do not boil the rice noodles; soaking them in hot water prevents them from becoming mushy. Ensure the sauce is bold before adding to the pan, as the noodles will dilute the flavor. For a vegetarian version, swap protein for firm tofu and use soy sauce instead of fish sauce. Leftovers do not freeze well.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, Thai food, weeknight dinner, easy recipe, tamarind sauce, rice noodles, stir fry, healthy takeout alternative