Classic Pad Thai

Classic Pad Thai

This Pad Thai recipe combines the perfect balance of sweet, sour, and savory flavors with rice noodles, shrimp, tofu, and a delicious tamarind-based sauce. It's a quick and satisfying dish for any night of the week.

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Ingrediant: Seafood

Course: Main Course

Cuisine: Thai

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: people

Calories: 450kcal

Equipment

Wok
Large bowl

Ingredients

Pad Thai Sauce

3 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp palm sugar or brown sugar
1 tbsp lime juice fresh

Pad Thai

200 g rice noodles soaked or boiled as per package instructions
200 g shrimp peeled and deveined
100 g firm tofu cubed and pan-fried
2 cloves garlic minced
2 eggs lightly beaten
1 cup bean sprouts
1 scallion sliced
1/4 cup peanuts crushed
lime wedges for garnish

Metric - US Customary

Instructions

In a small bowl, mix the tamarind paste, fish sauce, palm sugar, and lime juice to make the Pad Thai sauce. Set aside.
Heat oil in a wok over medium heat. Add garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and tofu, cooking until shrimp turns pink and tofu is golden. Push to one side of the wok.
Pour eggs into the empty side of the wok, scrambling until cooked through.
Add the soaked noodles and Pad Thai sauce to the wok. Toss everything together until evenly coated.
Toss in bean sprouts and scallions, cooking for another 2 minutes.
Garnish with crushed peanuts and serve with lime wedges on the side.

Notes

For a vegetarian option, omit the shrimp and use more tofu. Adjust the fish sauce with soy sauce for a plant-based version.

Nutrition