Authentic Pad Thai
A delicious and nutritious Pad Thai recipe combining savory, sweet, and tangy flavors with shrimp, tofu, and peanuts, perfect for busy families.
Ingredients
Noodles and Sauce
- 1 cup Hot Water for soaking noodles
- 2 tablespoons Tamarind Paste adds sour flavor
- 1 tablespoon Sugar balances tanginess
- 2 tablespoons Fish Sauce for umami flavor
- 1 tablespoon Rice Vinegar adds acidity
- 1 teaspoon Chili Powder for heat
Main Ingredients
- 8 ounces Flat Rice Stick Noodles the base of the dish
- 3 tablespoons Vegetable or Canola Oil for frying
- 3 cloves Garlic minced for flavor
- 8 ounces Shelled and Deveined Shrimp for protein
- 8 ounces Firm Tofu cubed
- 2 large Eggs for creaminess
- 1 cup Bean Sprouts add crunch
- 4 stems Green Onions chopped for flavor
- 1/2 cup Chopped Peanuts for topping
- 2 pieces Lime Wedges for serving
Instructions
Preparation
- Soak the rice noodles in hot water for about 20 minutes, or until soft. Drain and set aside.
- In a bowl, mix tamarind paste, sugar, fish sauce, rice vinegar, and chili powder to create the sauce.
- Cut tofu into half-inch cubes and pat dry with paper towels.
- Chop green onions and set aside.
Cooking
- Heat vegetable oil in a large pan over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Increase heat to high, then add shrimp and tofu, cooking for about 3-4 minutes until the shrimp turns pink.
- Push shrimp and tofu to one side, pour in whisked eggs, and scramble until just cooked.
- Add softened rice noodles and sauce, tossing everything together gently.
- Fold in bean sprouts and green onions, cooking for an additional 1-2 minutes.
Serving
- Remove from heat and transfer to serving plates.
- Sprinkle chopped peanuts on top and garnish with lime wedges.
Notes
For added flavor, marinate shrimp in tamarind sauce for 15 minutes before cooking. Store leftovers in an airtight container for up to three days. This dish can be frozen for up to three months.