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