Pad Thai is a classic Thai stir-fried noodle dish featuring a perfect balance of sweet, sour, and savory flavors. Rice noodles are stir-fried with eggs, tofu, and shrimp, then tossed in a tangy tamarind-based sauce and topped with crunchy peanuts and fresh herbs. It’s a quick yet flavorful meal that brings the essence of Thai street food to your kitchen. Ideal for dinner or special occasions, this dish is both satisfying and easy to customize to your taste.
Pad Thai
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Cook Time
1 hour 30 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Rice Noodles – 200 Grams
- Shrimp – 300 Grams
- Tofu – 150 Grams
- Egg – 2 Pieces
- Peanut – 50 Grams
- Bean Sprout – 100 Grams
- Tamarind Paste – 3 Tbsp
- Palm Sugar – 2 Tbsp
- Fish Sauce – 3 Tbsp
- Garlic – 4 Cloves
- Lime – 1 Piece
- Chili Flakes – 1 Tsp
Nutrition
Per Serving
520 Kcal
Calories
24 g
Protein
60 g
Carbohydrate
20 g
Fat
800 Mg
Sodium
4 g
Fiber
Directions
Step 1
Soak the rice noodles in warm water for 30 minutes or until softened. Drain and set aside.
Step 2
In a small bowl, mix tamarind paste, palm sugar, and fish sauce until well combined to form the Pad Thai sauce.
Step 3
Heat a large wok or skillet over medium heat and add a tablespoon of oil. Sauté minced garlic until fragrant.
Step 4
Add the tofu cubes and cook until lightly golden on all sides. Push them to the side of the pan.
Step 5
Crack in the eggs and scramble them gently until just set. Mix them with the tofu.
Step 6
Add the shrimp and cook until pink and opaque, about 2–3 minutes. Stir everything together.
Step 7
Add the drained noodles to the pan and pour in the Pad Thai sauce. Toss well to combine evenly.
Step 8
Add bean sprouts and toss again for 1–2 minutes until everything is heated through.
Step 9
Serve hot, topped with crushed peanuts and chili flakes to taste.
Step 10
Garnish with lime wedges and extra bean sprouts for freshness.
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