Pad Thai
A classic Thai stir-fried rice noodle dish combining the perfect balance of sweet, sour, and savory flavors. Made with rice noodles, shrimp, tofu, egg, and traditional Thai seasonings, garnished with peanuts and lime.
Ingredients
- •5 ounces pad thai rice noodles
- •3 tablespoons vegetable oil
- •1 whole large egg
- •6 pieces medium shrimp
- •2 tablespoons pressed tofu
- •1 tablespoon sweet preserved shredded radish
- •1 cup bean sprouts
- •5 tablespoons tamarind water
- •1½ tablespoons Thai fish sauce
- •1½ tablespoons simple syrup
- •4 whole garlic chives
- •½ teaspoon ground dried Thai chiles
- •2 tablespoons crushed roasted unsalted peanuts
- •2 wedges lime
Cooking Instructions
- 1.
Place noodles in a large bowl; pour hot water over to cover. Let soak until tender but not mushy, 5-10 minutes. Drain; set aside.
10 min
- 2.
Heat vegetable oil in a wok or large skillet over medium-high heat. Add egg; stir until barely set, about 30 seconds. Add shrimp, if using. Cook, stirring, until shrimp and egg are almost cooked through, 2-3 minutes. Add tofu and radish; cook for 30 seconds. Add noodles and cook for 1 minute. Stir in sprouts. Add tamarind water, fish sauce, and simple syrup and stir-fry until sauce is absorbed by noodles and noodles are well coated, about 1 minute. Stir in chopped garlic chives. Add 1/4 teaspoon ground chiles and 1 tablespoon peanuts and toss well. Transfer to serving plates.
8 min
- 3.
Garnish with remaining 1/4 teaspoon ground chiles, 1 tablespoon peanuts, and lime wedges.
2 min