Description
Pad Thai is a beloved Thai street food dish, known for its perfect harmony of sweet, savory, tangy, and spicy flavors. This recipe is a quicker, easier version of the classic dish, making it perfect for weeknight dinners or when you’re craving a delicious and satisfying meal in a hurry. Featuring tender rice noodles, a vibrant sauce, crunchy peanuts, fresh veggies, and your choice of protein, this Pad Thai is ready in just 30 minutes without compromising on taste.
Ingredients
Scale
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 2 tablespoons brown sugar (or palm sugar for authenticity)
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste (optional, for heat)
For the Pad Thai:
- 8 ounces rice noodles (thin, flat noodles)
- 2 tablespoons vegetable oil (or peanut oil)
- 2 large eggs
- 1 pound chicken breast (thinly sliced) or shrimp (peeled and deveined)
- 1 cup bean sprouts
- 1 cup shredded carrots
- 3 green onions, chopped
- 2 cloves garlic, minced
- ¼ cup roasted peanuts, chopped (plus more for garnish)
- 1 lime, cut into wedges (for serving)
- Fresh cilantro or Thai basil (optional, for garnish)
Ingredient Highlights
- Tamarind Paste: The star of the sauce, tamarind gives Pad Thai its signature tangy flavor.
- Fish Sauce: Adds umami depth. Opt for soy sauce if making vegetarian.
- Rice Noodles: Traditional thin, flat noodles cook quickly and soak up the flavors beautifully.
- Eggs: Scrambled eggs bring richness and texture to the dish.
- Peanuts and Lime: These toppings are essential for crunch and zesty brightness.
Instructions
Prepare the Sauce and Noodles:
- Mix the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and chili paste (if using). Set aside.
- Cook the Noodles: Soak the rice noodles in hot water for 5-7 minutes or cook according to package instructions until tender but still firm. Drain and set aside.
Cook the Pad Thai:
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
- Cook the Protein: Add the chicken or shrimp and stir-fry for 3-4 minutes, or until cooked through. Remove from the pan and set aside.
- Scramble the Eggs: Push the chicken or shrimp to one side of the pan (or remove it) and crack the eggs directly into the skillet. Scramble until just set, then mix with the protein.
- Sauté the Aromatics: Add the garlic and green onions to the skillet, stirring until fragrant, about 30 seconds.
- Combine Everything: Add the cooked noodles to the skillet, followed by the Pad Thai sauce. Toss everything together to coat the noodles evenly.
- Add Veggies and Peanuts: Stir in the bean sprouts, carrots, and half of the chopped peanuts. Toss to combine and warm through.
Serve the Pad Thai:
- Plate and Garnish: Divide the Pad Thai into bowls or plates. Top with the remaining peanuts, lime wedges, and optional garnishes like cilantro or Thai basil.
- Enjoy: Serve immediately while hot, with extra lime wedges on the side for added tang.