Tastenexa
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Thai
Pad Thai
27 min total15 prep12 cook2 servings580 cal
ClassicFlexitarianContains shellfishContains peanutContains eggContains soy
Chewy rice noodles stir-fried with shrimp, egg, and bean sprouts in a sweet-sour-salty tamarind sauce, finished with crushed peanuts and a squeeze of lime. A true wok classic that moves fast once the pan is hot.
Ingredients
pantry
- 200 grice noodles
- 2 tbsptamarind paste
- 2 tbspfish sauce
- 2 tbspsugar
- 30 groasted peanuts
- 2 tbspvegetable oil
meat
- 200 gshrimp
dairy
- 2eggs
produce
- 100 gbean sprouts
- 1lime
Steps
- Soak the rice noodles in warm water for 20–30 minutes, until pliable but still slightly firm. Drain well.
- Whisk together the tamarind paste, fish sauce, and sugar in a small bowl until the sugar dissolves; set this sauce aside.
- Peel and devein the shrimp if needed. Roughly crush the roasted peanuts, and cut the lime into wedges.
- Heat 1 tablespoon of the oil in a wok over high heat. Add the shrimp and stir-fry for 1–2 minutes until just pink and opaque. Push to one side of the wok.
- Add the remaining oil to the empty side of the wok, crack in the eggs, and scramble for 30–60 seconds until just set.
- Add the drained noodles and the tamarind sauce to the wok. Toss everything together with tongs for 1–2 minutes until the noodles soften and absorb the sauce.
- Add the bean sprouts and toss for another 30–60 seconds, just until warmed through but still crisp.
- Taste and adjust with a splash more fish sauce or a squeeze of lime if needed. Divide between plates.
- Top with crushed peanuts and serve immediately with the remaining lime wedges.
Tips
- Soak the rice noodles in warm, not boiling, water — they should be pliable but still firm since they finish cooking in the wok.
- Have the sauce mixed and every ingredient prepped before you start cooking; pad thai comes together in just a few minutes.
- Push cooked ingredients to the side of the wok to keep them from overcooking while you scramble the eggs.
- Crush the peanuts just before serving so they stay crunchy instead of going soft in the noodles.
