Pad Thai
Step into the world of Thai cuisine with this authentic Pad Thai recipe. Known for its balance of sweet, tangy, and savory flavors, Pad Thai is a comforting and popular street food dish that has won hearts around the globe. Pad Thai, which translates to "Thai-style stir-fried noodles," is a delightful mix of stir-fried rice noodles, proteins, vegetables, and a flurry of fresh toppings. Mastering this dish at home can transport you straight to the bustling streets of Thailand!
Servings: 4
Ingredients
INGREDIENTS
For the Pad Thai Sauce:
- · 3 tablespoons Tamarind Paste
- · 1/4 cup Fish Sauce
- · 1/3 cup Palm Sugar or Brown Sugar
For the Pad Thai:
- · 8 oz Thai Rice Noodles
- · 2 tablespoons Vegetable Oil
- · 1/2 cup Extra-Firm Tofu cubed
- · 1/2 cup Raw Shrimp peeled and deveined
- · 2 Garlic Cloves minced
- · 2 Eggs lightly beaten
- · 1 cup Bean Sprouts
- · 1/2 cup Green Onions chopped
- · 1/4 cup Crushed Peanuts
- · Lime Wedges and Cilantro for garnish
Instructions
METHOD
Preparing the Pad Thai Sauce
- · In a small bowl, mix together the tamarind paste, fish sauce, and palm or brown sugar. Stir well until the sugar is dissolved. Set aside.
Preparing the Pad Thai
- · Place the rice noodles in a large bowl. Cover with hot water and let them soak for about 5-7 minutes, until they are flexible but not fully cooked. They will continue cooking later in the wok. Drain and set aside.
- · Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu and shrimp and stir-fry until the shrimp are pink and cooked through, about 2-3 minutes. Remove them from the pan and set aside.
- · In the same pan, add the minced garlic and sauté until fragrant, about 30 seconds.
- · Push the garlic to one side of the pan and pour the beaten eggs into the other side. Let them cook undisturbed for about 30 seconds, then scramble them and combine with the garlic.
- · Add the drained noodles, cooked tofu, and shrimp back into the pan. Pour over the Pad Thai sauce and toss everything together, cooking for about 2-3 more minutes until the noodles are tender and have absorbed the sauce.
- · Stir in the bean sprouts and chopped green onions, reserving some for garnish if desired. Cook for another 1-2 minutes, until the vegetables are slightly softened but still crunchy.
Serving the Pad Thai
- · Divide the Pad Thai among serving plates. Top with crushed peanuts, additional green onions, and a squeeze of fresh lime juice. Add a sprig of cilantro for an extra touch of color and flavor.
Notes
NUTRITIONAL INFORMATION (PER 250-GRAM SERVING)
Number of portions: 4-6
Calories: 450
Total Fat: 15 grams
Saturated Fat: 2.5 grams
Cholesterol: 150 milligrams
Sodium: 1500 milligrams
Total Carbohydrates: 60 grams
Dietary Fiber: 2 grams
Sugars: 10 grams
Protein: 20 grams VARIATION OPTIONS Protein Variations: Chicken, beef, or tofu can be used as alternatives to shrimp. If you're vegetarian or vegan, you can omit the fish sauce and shrimp and use more tofu or substitute with seitan or tempeh. Veggie Variations: Feel free to add or substitute other vegetables you enjoy. Bell peppers, shredded carrots, or thinly sliced zucchini can add more color and nutritional value to the dish. Sauce Variations: If you can't find tamarind paste, you can use lime juice or vinegar for the tangy component of the sauce. For a spicier kick, you could add a bit of Sriracha or crushed red pepper flakes to your sauce. Gluten-Free Option: If you're gluten-free, ensure you're using gluten-free soy sauce or tamari.
Number of portions: 4-6
Calories: 450
Total Fat: 15 grams
Saturated Fat: 2.5 grams
Cholesterol: 150 milligrams
Sodium: 1500 milligrams
Total Carbohydrates: 60 grams
Dietary Fiber: 2 grams
Sugars: 10 grams
Protein: 20 grams VARIATION OPTIONS Protein Variations: Chicken, beef, or tofu can be used as alternatives to shrimp. If you're vegetarian or vegan, you can omit the fish sauce and shrimp and use more tofu or substitute with seitan or tempeh. Veggie Variations: Feel free to add or substitute other vegetables you enjoy. Bell peppers, shredded carrots, or thinly sliced zucchini can add more color and nutritional value to the dish. Sauce Variations: If you can't find tamarind paste, you can use lime juice or vinegar for the tangy component of the sauce. For a spicier kick, you could add a bit of Sriracha or crushed red pepper flakes to your sauce. Gluten-Free Option: If you're gluten-free, ensure you're using gluten-free soy sauce or tamari.
Pad Thai
Step into the world of Thai cuisine with this authentic Pad Thai recipe. Known for its balance of sweet, tangy, and savory flavors, Pad Thai is a comforting and popular street food dish that has won hearts around the globe. Pad Thai, which translates to "Thai-style stir-fried noodles," is a delightful mix of stir-fried rice noodles, proteins, vegetables, and a flurry of fresh toppings. Mastering this dish at home can transport you straight to the bustling streets of Thailand!
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Servings: 4
Ingredients
INGREDIENTS
For the Pad Thai Sauce:
- · 3 tablespoons Tamarind Paste
- · 1/4 cup Fish Sauce
- · 1/3 cup Palm Sugar or Brown Sugar
For the Pad Thai:
- · 8 oz Thai Rice Noodles
- · 2 tablespoons Vegetable Oil
- · 1/2 cup Extra-Firm Tofu cubed
- · 1/2 cup Raw Shrimp peeled and deveined
- · 2 Garlic Cloves minced
- · 2 Eggs lightly beaten
- · 1 cup Bean Sprouts
- · 1/2 cup Green Onions chopped
- · 1/4 cup Crushed Peanuts
- · Lime Wedges and Cilantro for garnish
Instructions
METHOD
Preparing the Pad Thai Sauce
- · In a small bowl, mix together the tamarind paste, fish sauce, and palm or brown sugar. Stir well until the sugar is dissolved. Set aside.
Preparing the Pad Thai
- · Place the rice noodles in a large bowl. Cover with hot water and let them soak for about 5-7 minutes, until they are flexible but not fully cooked. They will continue cooking later in the wok. Drain and set aside.
- · Heat the vegetable oil in a wok or large frying pan over medium-high heat. Add the tofu and shrimp and stir-fry until the shrimp are pink and cooked through, about 2-3 minutes. Remove them from the pan and set aside.
- · In the same pan, add the minced garlic and sauté until fragrant, about 30 seconds.
- · Push the garlic to one side of the pan and pour the beaten eggs into the other side. Let them cook undisturbed for about 30 seconds, then scramble them and combine with the garlic.
- · Add the drained noodles, cooked tofu, and shrimp back into the pan. Pour over the Pad Thai sauce and toss everything together, cooking for about 2-3 more minutes until the noodles are tender and have absorbed the sauce.
- · Stir in the bean sprouts and chopped green onions, reserving some for garnish if desired. Cook for another 1-2 minutes, until the vegetables are slightly softened but still crunchy.
Serving the Pad Thai
- · Divide the Pad Thai among serving plates. Top with crushed peanuts, additional green onions, and a squeeze of fresh lime juice. Add a sprig of cilantro for an extra touch of color and flavor.
Notes
NUTRITIONAL INFORMATION (PER 250-GRAM SERVING)
Number of portions: 4-6
Calories: 450
Total Fat: 15 grams
Saturated Fat: 2.5 grams
Cholesterol: 150 milligrams
Sodium: 1500 milligrams
Total Carbohydrates: 60 grams
Dietary Fiber: 2 grams
Sugars: 10 grams
Protein: 20 grams VARIATION OPTIONS Protein Variations: Chicken, beef, or tofu can be used as alternatives to shrimp. If you're vegetarian or vegan, you can omit the fish sauce and shrimp and use more tofu or substitute with seitan or tempeh. Veggie Variations: Feel free to add or substitute other vegetables you enjoy. Bell peppers, shredded carrots, or thinly sliced zucchini can add more color and nutritional value to the dish. Sauce Variations: If you can't find tamarind paste, you can use lime juice or vinegar for the tangy component of the sauce. For a spicier kick, you could add a bit of Sriracha or crushed red pepper flakes to your sauce. Gluten-Free Option: If you're gluten-free, ensure you're using gluten-free soy sauce or tamari.
Number of portions: 4-6
Calories: 450
Total Fat: 15 grams
Saturated Fat: 2.5 grams
Cholesterol: 150 milligrams
Sodium: 1500 milligrams
Total Carbohydrates: 60 grams
Dietary Fiber: 2 grams
Sugars: 10 grams
Protein: 20 grams VARIATION OPTIONS Protein Variations: Chicken, beef, or tofu can be used as alternatives to shrimp. If you're vegetarian or vegan, you can omit the fish sauce and shrimp and use more tofu or substitute with seitan or tempeh. Veggie Variations: Feel free to add or substitute other vegetables you enjoy. Bell peppers, shredded carrots, or thinly sliced zucchini can add more color and nutritional value to the dish. Sauce Variations: If you can't find tamarind paste, you can use lime juice or vinegar for the tangy component of the sauce. For a spicier kick, you could add a bit of Sriracha or crushed red pepper flakes to your sauce. Gluten-Free Option: If you're gluten-free, ensure you're using gluten-free soy sauce or tamari.
