Pad Thai
ผัดไทย
Stir-fried rice noodles with shrimp, egg, and bean sprouts in a sweet, sour, and salty tamarind sauce.
Serves 4
Prep 20 min
Cook 15 min
Ingredients
- 8 oz dried flat rice noodles, 1/4 inch wide
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar or brown sugar
- 3 tablespoons tamarind paste
- 1/2 lb shrimp, peeled and deveined
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 eggs, beaten
- 2 cups bean sprouts
- 4 green onions or garlic chives, cut into 1-inch pieces
- 1/3 cup roasted peanuts, crushed
- Lime wedges, to serve
- 1/2 teaspoon chili flakes, optional
Steps
Step 1. Soak the noodles in warm, not boiling, water for 20 to 30 minutes, until flexible but still firm. Drain.
Step 2. Stir the fish sauce, sugar, and tamarind paste together until the sugar dissolves.
Step 3. Heat 2 tablespoons of the oil in a wok over high heat. Add the garlic and shallot and stir for 20 seconds. Add the shrimp and cook for about 2 minutes, until pink and opaque.
Step 4. Push everything to the side. Add the remaining oil and the eggs and scramble until just set.
Step 5. Add the noodles and the sauce. Toss for 2 to 3 minutes until the noodles are tender, adding a splash of water if the pan gets dry.
Step 6. Add the bean sprouts and green onions and toss for 1 minute. Serve topped with the peanuts, with lime wedges and chili flakes on the side.
Where this recipe comes from
Yoribang Thai recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Thai dishes. Fish sauce adds salt and depth, palm sugar gives a gentle caramel sweetness (brown sugar works instead), and tamarind adds sourness. Makrut lime leaves, galangal, lemongrass, and Thai basil are sold at Asian grocery stores. Thai chilies are very hot, so add them a little at a time.