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Pad Thai
Thai

Pad Thai

Thailand's national stir-fried rice noodle dish, balancing sweet, sour and salty in a tamarind-palm sugar-fish sauce, tossed with shrimp, egg, tofu, garlic chives and bean sprouts, finished with crushed peanuts and lime.

45 min
Total time
4
Servings
30 min
Prep
15 min
Cook
intermediatedinnerdairy-free
Source: Hot Thai Kitchen (Pailin Chongchitnant) - hot-thai-kitchen.com/best-pad-thai

Ingredients

4 servings
  • 220 g dried flat rice noodles, soaked, sen lek (5mm)
  • 90 g tamarind paste, concentrate from pulp
  • 100 g palm sugar, chopped
  • 60 ml fish sauce
  • 250 g shrimp, peeled and deveined
  • 150 g firm tofu, cut into small cubes
  • 2 eggs
  • 15 g garlic, minced
  • 30 g shallot, finely chopped
  • 15 g dried shrimp, chopped, optional
  • 20 g preserved sweet radish, chopped, optional
  • 150 g bean sprouts, divided
  • 60 g garlic chives, cut into 5 cm lengths
  • 50 g roasted peanuts, coarsely crushed
  • 45 ml neutral oil
  • 1 lime, cut into wedges

Make it your way

Instructions

Plan my prep
  1. Step 1.Soak the dried rice noodles in room-temperature water for about 1 hour until pliable but not soft, then drain.
  2. Step 2.Make the sauce by simmering the tamarind paste, palm sugar and fish sauce in a small pot over medium heat until the sugar dissolves into a thick syrup. Set aside; it should taste equally sweet, sour and salty.
  3. Step 3.Heat 1 tablespoon oil in a wok over high heat and stir-fry the shrimp until just pink, about 1 minute. Remove and set aside.
  4. Step 4.Add another tablespoon oil and fry the tofu cubes until golden, then add the garlic, shallot, dried shrimp and preserved radish and stir-fry 30 seconds until fragrant.
  5. Step 5.Add the drained noodles and about half the sauce. Toss continuously, adding splashes of water as needed, until the noodles soften and absorb the sauce, 2 to 3 minutes.
  6. Step 6.Push everything to one side, add the last tablespoon of oil, crack in the eggs and scramble lightly, then fold into the noodles.
  7. Step 7.Return the shrimp, add the remaining sauce, half the bean sprouts and the garlic chives, and toss for 1 minute until everything is coated and the noodles are tender.
  8. Step 8.Stir in most of the crushed peanuts. Taste and adjust with more fish sauce, tamarind or sugar.
  9. Step 9.Plate and top with the remaining raw bean sprouts, more crushed peanuts and lime wedges to squeeze over.

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