Pad Thai is a classic Thai street food favorite known for its balance of sweet, sour, salty, and spicy flavors. This stir-fried noodle dish typically features rice noodles, shrimp or chicken, and a combination of crunchy vegetables and peanuts. Here’s a simple and authentic recipe for making Pad Thai at home:
Pad Thai
Ingredients:
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For the Pad Thai:
- 8 ounces (225 g) rice noodles (flat or thin)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 1/2 cup shredded carrots
- 2 green onions, sliced
- 1 cup cooked chicken, shrimp, or tofu (cubed or sliced)
- 2 eggs, lightly beaten
- 1/4 cup roasted peanuts, chopped (for garnish)
- 1/4 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
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For the Sauce:
- 3 tablespoons fish sauce (or soy sauce for a vegetarian version)
- 3 tablespoons tamarind paste
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar (optional)
- 1-2 teaspoons sriracha or chili sauce (optional, for heat)
Instructions:
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Prepare the Noodles:
- Cook the rice noodles according to the package instructions, usually by soaking them in hot water until tender. Drain and set aside.
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Make the Sauce:
- In a small bowl, mix together the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar (if using), and sriracha or chili sauce (if using). Stir until the sugar is dissolved and set aside.
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Cook the Pad Thai:
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the cooked chicken, shrimp, or tofu to the skillet and cook until heated through or cooked through, about 2-3 minutes.
- Push the protein to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until cooked through, then mix them with the protein.
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Combine Ingredients:
- Add the cooked rice noodles to the skillet.
- Pour the prepared sauce over the noodles and stir to coat everything evenly.
- Add the bean sprouts, shredded carrots, and green onions. Stir-fry for another 2-3 minutes until the vegetables are tender-crisp and the noodles are heated through.
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Serve:
- Transfer the Pad Thai to serving plates or bowls.
- Garnish with chopped roasted peanuts, fresh cilantro, and lime wedges.
- Serve immediately with extra lime wedges and chili sauce on the side if desired.
Tips:
- Noodle Texture: Be careful not to overcook the rice noodles. They should be tender but not mushy.
- Tamarind Paste: Tamarind paste is a key ingredient for the authentic sour flavor. If you can’t find it, you can substitute with a bit of lime juice, though it won’t be quite the same.
- Customizations: Feel free to add other vegetables such as bell peppers or mushrooms, or use different proteins according to your preference.
Enjoy your homemade Pad Thai with its vibrant and delightful flavors!
