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Pad Thai Recipe

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4 from 11 reviews

A vibrant and flavorful Pad Thai recipe featuring stir-fried rice noodles with your choice of shrimp, chicken, or tofu, tossed in a tangy, sweet, and spicy sauce. This quick and easy dish is garnished with fresh bean sprouts, peanuts, green onions, cilantro, and lime wedges, perfect for a satisfying meal in just 30 minutes.

Ingredients

Noodles & Protein

  • 8 ounces flat rice noodles
  • 8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces

Sauce

  • 3 Tablespoons fish sauce
  • 1 Tablespoon low-sodium soy sauce
  • 5 Tablespoons light brown sugar
  • 2 Tablespoons rice vinegar or tamarind paste
  • 1 Tablespoon Sriracha hot sauce, or more to taste
  • 2 Tablespoons creamy peanut butter (optional)

Vegetables & Garnishes

  • 3 Tablespoons oil
  • 3 cloves garlic, minced
  • 1 cup fresh bean sprouts
  • 1 red bell pepper, thinly sliced
  • 3 green onions, chopped
  • 1/2 cup dry roasted peanuts (reserve some for topping)
  • 2 limes, cut into wedges
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Cook noodles: Prepare the flat rice noodles according to the package instructions, cooking just until tender. Drain and rinse the noodles under cold water to stop the cooking process and prevent sticking.
  2. Prepare sauce: In a bowl, combine fish sauce, low-sodium soy sauce, light brown sugar, rice vinegar or tamarind paste, Sriracha, and optional creamy peanut butter. Mix well until smooth and set aside.
  3. Stir-fry protein and vegetables: Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add the shrimp, chicken, or tofu along with minced garlic and sliced red bell pepper. Cook shrimp for about 1-2 minutes on each side until pink or cook chicken for 3-4 minutes until just done, flipping only once.
  4. Cook eggs: Push the cooked protein and vegetables to one side of the pan, add a bit more oil if needed, and pour in the beaten eggs. Scramble the eggs by breaking them into small pieces with a spatula as they cook.
  5. Combine noodles and sauce: Add the cooked rice noodles, prepared sauce, fresh bean sprouts, and most of the dry roasted peanuts (reserving some for garnish) into the wok. Toss everything thoroughly to coat the noodles evenly and heat through.
  6. Garnish and serve: Transfer the Pad Thai to plates and garnish with chopped green onions, the reserved peanuts, fresh cilantro, and lime wedges. Serve immediately for best flavor and texture.
  7. Storage: Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days for optimal freshness.

Notes

  • You can substitute chicken or shrimp with extra-firm tofu for a vegetarian option.
  • Adjust the Sriracha quantity to control the level of spiciness.
  • Creamy peanut butter adds richness but is optional if you want to keep it lighter.
  • Make sure not to overcook the noodles to prevent them from becoming mushy in the stir-fry.
  • For a gluten-free version, ensure that soy sauce used is gluten-free.

Find it online: https://cookedbygrace.com/pad-thai-recipe/