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Pad Thai

Pad Thai
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Authentic Thai Pad Thai made at home with a perfect balance of sweet, salty, tangy, and savory flavors. This quick and versatile recipe uses simple pantry staples and fresh ingredients to recreate the vibrant taste and texture of restaurant-quality Pad Thai in under 30 minutes. Suitable for vegetarians and easily adaptable to vegan and protein-based variations.

Ingredients

Main Ingredients

  • Rice noodles (6 oz)
  • Firm tofu (200g)
  • Eggs (2 large)
  • Garlic (3 cloves, minced)
  • Tamarind paste (2 tablespoons)
  • Fish sauce (3 tablespoons) – use soy sauce for vegetarian option
  • Palm sugar (2 tablespoons)
  • Chili powder (optional, 1 teaspoon)
  • Green onions (3 stalks, sliced)
  • Bean sprouts (1 cup)
  • Roasted peanuts (1/3 cup, coarsely chopped)
  • Fresh lime (1, for squeezing)
  • Vegetable oil (2 tablespoons)

Optional Variations

  • Shrimp (to substitute tofu)
  • Chicken breast (thinly sliced)
  • Mushrooms or tempeh (for vegetarian option)
  • Julienned carrots, bell peppers, snap peas (for extra veggies)
  • Toasted sesame seeds (as a peanut substitute for nut-free version)

Instructions

  1. Prepare the Rice Noodles: Soak the rice noodles in warm water for about 20 minutes until soft but still slightly firm to the bite. Drain thoroughly and set aside to prevent sticking. This step is crucial to achieve the tender yet chewy texture characteristic of Pad Thai.
  2. Mix the Sauce: In a small bowl, combine tamarind paste, fish sauce (or soy sauce), palm sugar, and optional chili powder. Stir well until the sugar completely dissolves, creating a balanced combination of tangy, sweet, and salty flavors. Taste and adjust seasoning as needed.
  3. Cook the Protein and Aromatics: Heat vegetable oil in a wok or large skillet over medium-high heat. Sauté minced garlic until fragrant, then add cubed tofu. Cook until the tofu edges are golden and crisp, enhancing flavor and texture.
  4. Scramble the Eggs: Push the tofu to one side of the pan. Crack eggs into the empty side and scramble quickly. Once cooked, gently combine eggs with the tofu to add richness and creaminess to the base of the dish.
  5. Stir-Fry Noodles and Sauce: Add soaked noodles to the wok and pour the prepared sauce over them. Toss vigorously on high heat to coat noodles evenly and allow slight caramelization without sticking, enhancing flavor complexity.
  6. Add Fresh Ingredients: Stir in sliced green onions and bean sprouts, cooking for just about one minute to maintain freshness and crunch. Remove from heat promptly to preserve vibrant textures and colors.

Notes

  • Use high heat for stir-frying to lock in flavors and impart a subtle char to the noodles.
  • Avoid over-soaking noodles to prevent mushy texture; aim for al dente.
  • Pre-mixing the sauce streamlines cooking and ensures balanced flavor.
  • Use fresh and crisp bean sprouts and lime juice for authentic brightness.
  • Adjust chili powder or add fresh chilies to suit your preferred spice level.

Nutrition

Keywords: Pad Thai, Thai noodles, Stir-fry, Tofu recipe, Vegan Pad Thai, Gluten-free Thai, Easy Pad Thai

Find it online: https://marybaking.com/pad-thai/