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Pad Thai

Pad Thai
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Pad Thai is a vibrant and flavorful Thai street food dish that perfectly balances sweet, salty, tangy, and nutty flavors. This quick and easy recipe is ideal for busy weeknights, featuring simple ingredients like rice noodles, prawns or chicken, fresh vegetables, and a signature tamarind-based sauce. Whether you’re a beginner or experienced cook, this recipe brings authentic Thai taste with minimal fuss and maximum satisfaction.

Ingredients

Scale

Main Ingredients

  • 200g flat, thin rice noodles (soaked in warm water for 15 minutes)
  • 150g prawns or chicken, peeled and sliced
  • 1 cup bean sprouts
  • 2 eggs, lightly scrambled
  • 2 cloves garlic, minced
  • 2 shallots, chopped
  • 2 green onions, sliced (for garnish)
  • ¼ cup roasted peanuts, coarsely chopped (half for cooking, half for garnish)
  • 1 fresh lime, cut into wedges (for serving)
  • Chili flakes (optional, for garnish)

For the Sauce

  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar

Additional Ingredients

  • 2 tablespoons cooking oil

Instructions

  1. Prep the Noodles and Ingredients: Soak the rice noodles in warm water for about 15 minutes until pliable but still firm to the bite. Meanwhile, chop garlic, shallots, green onions, and peanuts. Prepare your protein by slicing chicken or peeling prawns.
  2. Create the Sauce: In a small bowl, mix tamarind paste, fish sauce, and brown sugar until the sugar is fully dissolved. This sauce brings together the sweet, salty, and tangy elements crucial for authentic Pad Thai flavor.
  3. Cook the Protein and Aromatics: Heat oil in a large skillet or wok over medium-high heat. Add the minced garlic and chopped shallots, sautéing until fragrant but not browned. Add the prawns or chicken and cook for about 3 to 5 minutes until just cooked through.
  4. Add Eggs and Noodles: Push the cooked protein to one side of the pan and crack in the eggs. Scramble gently until cooked. Next, add the drained noodles and pour the prepared sauce over them. Toss everything quickly and thoroughly to coat the noodles evenly.
  5. Finish with Bean Sprouts and Peanuts: Stir in the bean sprouts and half of the chopped roasted peanuts. Toss again to combine and warm through, letting all the flavors meld together.
  6. Plate and Garnish: Serve the Pad Thai immediately on plates. Garnish with the remaining peanuts, sliced green onions, a sprinkle of chili flakes (if using), and a wedge of fresh lime for squeezing over the dish.

Notes

  • Use a hot pan to achieve quick cooking and the signature wok hei smoky flavor.
  • Do not over-soak the noodles to prevent mushiness; soak just enough to soften.
  • Adjust fish sauce, brown sugar, and tamarind paste according to taste for perfect flavor balance.
  • Prepare and chop all ingredients before cooking to keep the process smooth and quick.
  • Always garnish with fresh lime wedges, crunchy peanuts, and crisp bean sprouts for optimal texture contrast.

Nutrition

Keywords: Pad Thai, Thai recipe, rice noodles, easy Thai dinner, stir-fried noodles, gluten-free Thai food, prawns Pad Thai, chicken Pad Thai

Find it online: https://tastebudtrek.com/pad-thai/