ThaiMainDairy-Free

Pad Thai

Name: Pad Thai
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: Thai
Ingredients: 200g rice noodles; 2 tbsp tamarind paste; 1 tbsp fish sauce; 1 tbsp palm sugar; 2 eggs; 100g shrimp or tofu; 1/2 cup bean sprouts; 2 cloves garlic, minced; 2 tbsp peanuts, crushed; 2 tbsp vegetable oil; Lime wedges for serving

Tangy tamarind and umami fish sauce create the perfect sweet-sour balance in this beloved Thai street food, while a quick stir-fry keeps the rice noodles tender and the shrimp or tofu perfectly cooked. Fresh bean sprouts add a crisp finish to every bite. Make this weeknight favorite when you crave restaurant-quality flavor in under 30 minutes.

Prep

15 minutes

Cook

10 minutes

Total

25 minutes

Serves

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Ingredients

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Instructions

1
Soak rice noodles in warm water for 10 minutes until soft, then drain.
2
Mix tamarind paste, fish sauce, and palm sugar in a small bowl to create the Pad Thai sauce.
3
Heat oil in a wok over high heat, add garlic and shrimp or tofu, and stir-fry until cooked through.
4
Push ingredients to one side of the wok, crack in the eggs, and scramble.
5
Add drained noodles and sauce to the wok, toss well, and cook for 2 minutes.
6
Add bean sprouts and crushed peanuts, toss to combine.
7
Serve hot with lime wedges and extra peanuts for garnish.