Pad Thai
Master the art of Pad Thai—chewy noodles, tangy tamarind sauce, crunchy peanuts, and fresh lime in every bite.
Ingredients
- 150 g (5 oz) rice noodles
- 200 g (7 oz) chicken breast, shrimp, or tofu (your choice)
- 2 eggs
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup bean sprouts
- 2 green onions, chopped
- ¼ cup roasted peanuts, crushed
- 1 lime, cut into wedges
Pad Thai Sauce
- 3 tbsp tamarind paste
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp oyster sauce (optional)
- 1 ½ tbsp brown sugar or palm sugar
- 1 tsp chili flakes (adjust to taste)
Instructions
- Prepare noodles – Soak rice noodles in warm water for 30–40 minutes until pliable but not mushy. Drain and set aside.
- Mix sauce – In a small bowl, whisk together tamarind paste, fish sauce, oyster sauce, sugar, and chili flakes.
- Cook protein – Heat 1 tbsp oil in a wok or pan, stir-fry chicken/shrimp/tofu until cooked through. Remove and set aside.
- Scramble eggs – Add a little more oil, crack eggs, and scramble lightly. Push to one side of the pan.
- Add noodles & sauce – Toss in drained noodles, pour the sauce over, and stir-fry until noodles absorb the flavor (2–3 minutes).
- Combine – Add cooked protein back, along with bean sprouts and green onions. Stir-fry briefly.
- Serve – Plate hot, top with crushed peanuts, extra chili, and lime wedges on the side.