Authentic Pad Thai
Equipment
- Large wok or skillet
- Large bowl
- Small mixing bowl
- Tongs or large spoon
Ingredients
- 8 oz rice stick noodles about 1/4 inch wide
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 3 tablespoons palm sugar or brown sugar
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 lb medium shrimp peeled and deveined
- 2 large eggs lightly beaten
- 1 cup bean sprouts
- 3 stalks garlic chives cut into 1-inch pieces
- 1/4 cup roasted peanuts crushed
- 2 limes lime wedges for serving
- 2 tablespoons chili flakes optional
Instructions
- Soak rice noodles in warm water until pliable but still firm, about 30 minutes. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, and palm sugar until sugar dissolves. Set sauce aside.
- Heat oil in a large wok or skillet over high heat until smoking. Add garlic and stir-fry for 30 seconds until fragrant.
- Add shrimp and cook for 2-3 minutes until pink and cooked through. Push to one side of the wok.
- Pour beaten eggs into the empty side of the wok and scramble until just set, about 1 minute.
- Add drained noodles and sauce mixture to the wok. Toss everything together for 2-3 minutes until noodles are heated through and well-coated.
- Add bean sprouts and garlic chives. Stir-fry for another 1-2 minutes until vegetables are crisp-tender.
- Remove from heat and garnish with crushed peanuts. Serve immediately with lime wedges and chili flakes on the side.
Notes
Storage: Best served fresh, but leftovers keep in the fridge for up to 3 days. Reheat in a hot skillet with a splash of oil. For vegetarian version, substitute tofu for shrimp and use soy sauce instead of fish sauce.
Nutrition
Calories: 420kcalCarbohydrates: 52gProtein: 28gFat: 12gSodium: 890mgFiber: 3gSugar: 12g
