Homemade Pad Thai
A restaurant-quality Pad Thai at home allows you to enjoy it hot and fresh. With ingredients ready, stir-frying takes less than 15 minutes!
Servings 4
Calories 650kcal
Cost $8-$10
Equipment
- A wok, skillet, or sauté pan
Ingredients
For the Stir-fry:
- 6 ounces dried rice noodles medium-width (see note)
- 6 ounces large shrimp peeled and deveined
- 7 ounces (½ block) extra-firm tofu or baked tofu bite-size pieces
- 4 cloves garlic minced
- 1 small shallot sliced or minced
- 2 tablespoons dried shrimp finely chopped (see note)
- 6 ounces boneless chicken breast or thighs sliced thinly
- 2 eggs
- 1 cup mung bean sprouts (see note)
- ¼ cup fried or roasted peanuts crushed or finely chopped
- 4 scallions or garlic chives cut into 2-inch sections
- oil (canola, vegetable, or olive) for searing & sautéing
For the sauce:
- ¼ cup tamarind paste or concentrate (see note)
- 3 tablespoons fish sauce
- ¼ cup brown sugar or palm sugar
- 2 teaspoons Sriracha (see note)
- ¼ cup water
- 1 teaspoon paprika (see note)
To serve (optional)
- Lime wedges
- Crushed peanuts
- Mung bean sprouts
- Chili powder or red pepper flakes
Instructions
- Soak rice noodles in hot water for about 5 minutes or in warm water for 30 minutes until opaque and soft. Drain and set aside.
- Make the sauce by combining tamarind concentrate, fish sauce, brown sugar, Sriracha, water, and paprika in a cup. Set it aside.
- Place tofu on a paper towel to drain excess water.
- Season chicken and shrimp with salt and pepper.
- Over high heat, sear the shrimp in a bit of oil for about a minute on each side. Transfer to a plate.
- Add more oil (as needed) and sear tofu on both sides. Set aside.
- Over medium heat, sauté garlic, shallot, and dried shrimp for about a minute. If using baked tofu, add it at this time.
- Add the chicken and cook until no longer pink.
- Add noodles and the sauce. Toss them together until the noodles mostly absorb the sauce. Try the noodles to see if they are cooked. You may add a splash of water if it begins to dry up.
- Push the noodles to one side, add some oil, and then add the eggs. Break the yolks and let them partially cook for a minute. Scramble and mix them into the noodles.
- Add bean sprouts, crushed peanuts, and scallions. Toss them together.
- Mix in shrimp and tofu. Serve immediately.
- Garnish with lime, crushed peanuts, chili powder, and more bean sprouts.
Notes
- Dried rice noodles: These noodles, also called rice sticks, are thin and flat. Choose the medium-width (Size M) variety.
- Dried shrimp: These are tiny, umami-rich dehydrated shrimp with a concentrated flavor; a little goes a long way.
- Bean sprouts: Use mung bean sprouts (not soybean sprouts) with their smaller beans and thick, crunchy stems. They add freshness and make the dish lighter.
- Tamarind concentrate or paste: I used a Thai brand of liquid tamarind—its pulp tastes tangy or sour with the texture and sweetness of dates.
- Sriracha: It adds color and a little heat. It's okay to omit it if you don't have it, add more paprika instead.
- Paprika: It adds color but won't make it spicy. Use regular or sweet paprika with a very mild flavor. You can use smoked paprika but make sure it isn't the hot variety.
Nutrition
Calories: 650kcal | Carbohydrates: 62g | Protein: 33g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 1816mg | Potassium: 607mg | Fiber: 3g | Sugar: 21g | Vitamin A: 379IU | Vitamin C: 11mg | Calcium: 143mg | Iron: 3mg