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Pad Thai

Thai · Dinner · Medium

Pad Thai

Total
37 min
Prep
25 min
Serves
2
Calories
670
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Tamarind-glazed rice noodles tangle with shrimp, egg and crisp bean sprouts, finished with peanuts, cilantro and a squeeze of lime.

Sweet, sour and salty flavors need to land together in pad thai, with tamarind giving the sauce its rounded tartness. The noodles finish in the pan, absorbing sauce while the bean sprouts keep a fresh crunch.

Have every ingredient ready before you start frying. Use tamarind puree with a pourable consistency rather than a very concentrated black paste, and leave the soaked noodles slightly firm so they do not collapse during tossing.

TangySavorySweetStreet FoodGluten-freeDairy-freeHigh-protein

Method

  1. Soak the rice noodles in hot water for , or according to the package, until bendable but slightly firm. Drain. Stir tamarind puree, fish sauce, brown sugar and water until the sugar dissolves.

  2. Heat vegetable oil in a large skillet over medium-high heat. Add shrimp and cook for , turning, until opaque and 145°F. Transfer to a plate.

  3. Add garlic and stir briefly until fragrant. Pour in the egg and scramble for until fully set. Add drained noodles and sauce and toss gently for until tender and evenly coated.

  4. Add green onions, bean sprouts and cooked shrimp and toss for until hot but the sprouts remain crisp. Divide between bowls and scatter with peanuts and cilantro. Serve with lime wedges.

Forkue tips

  • If the sauce disappears before the noodles soften, add water a tablespoon at a time while tossing.

Storing and reheating

Refrigerate leftovers for up to 2 days. Reheat quickly in a skillet with a splash of water, then add fresh lime and peanuts. The sprouts lose some crunch after chilling.

Kitchen gear

Large skilletTop picks on AmazonColanderTop picks on Amazon
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Nutrition per serving, estimated

670Calories
35gProtein
88gCarbs
23gFat

Pad Thai: FAQ

Can I use concentrated tamarind paste?

Yes, but dilute it first and taste. Concentrates vary sharply in strength; aim for a pourable puree with a fruity, tart flavor.

Can I replace shrimp with tofu?

Yes. Brown cubes of firm tofu before adding the noodles. The fish sauce still contains fish, so that swap alone does not make the meal vegetarian.

How do I store and reheat Pad Thai?

Refrigerate leftovers for up to 2 days. Reheat quickly in a skillet with a splash of water, then add fresh lime and peanuts. The sprouts lose some crunch after chilling.

How long does Pad Thai take?

About 37 min in total: 25 min prep and 12 min cooking.

What do I need to make Pad Thai?

The key ingredients are rice noodles, tamarind puree, fish sauce, shrimp, garlic and egg, plus pantry basics.

Any tips for Pad Thai?

If the sauce disappears before the noodles soften, add water a tablespoon at a time while tossing.

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