Thai Pad Thai

Name: Thai Pad Thai
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbsp tamarind paste (or concentrate, diluted with 1 tbsp water); 3 tbsp fish sauce (or soy sauce for vegetarian); 2 tbsp palm sugar (or brown sugar); 1-2 tsp chili paste (nam prik pao) or sriracha; 8 oz (225g) flat rice noodles (dried, medium-width); 2 tbsp vegetable oil (or peanut oil); 8 oz (225g) large shrimp, peeled and deveined (or chicken, sliced); 4 oz (115g) firm tofu, cut into ½-inch cubes; 2 large eggs, lightly beaten; 3 clades garlic, minced; 1 small shallot, finely chopped (or ¼ red onion); 1 cup mung bean sprouts; 2 green onions, sliced into 1-inch pieces; ¼ cup roasted peanuts, roughly chopped; 1 lime, cut into wedges; 1-2 Thai red chilies, sliced (optional); Fresh cilantro, chopped (for garnish); Extra bean sprouts (for serving); Extra peanuts (for serving); Extra lime wedges (for serving); Chili powder or flakes (optional, for serving)

A flavorful Thai Pad Thai recipe with rice noodles, shrimp, tofu, and a tangy tamarind sauce, garnished with peanuts and lime. Perfect for a quick dinner or meal prep.

Ingredients

For the Sauce:

3 tbsp tamarind paste (or concentrate, diluted with 1 tbsp water)
3 tbsp fish sauce (or soy sauce for vegetarian)
2 tbsp palm sugar (or brown sugar)
1-2 tsp chili paste (nam prik pao) or sriracha

For the Pad Thai:

8 oz (225g) flat rice noodles (dried, medium-width)
2 tbsp vegetable oil (or peanut oil)
8 oz (225g) large shrimp, peeled and deveined (or chicken, sliced)
4 oz (115g) firm tofu, cut into ½-inch cubes
2 large eggs, lightly beaten
3 cloves garlic, minced
1 small shallot, finely chopped (or ¼ red onion)
1 cup mung bean sprouts
2 green onions, sliced into 1-inch pieces
¼ cup roasted peanuts, roughly chopped
1 lime, cut into wedges
1-2 Thai red chilies, sliced (optional)
Fresh cilantro, chopped (for garnish)

For Serving:

Extra bean sprouts
Extra peanuts
Extra lime wedges
Chili powder or flakes (optional)

Instructions

Prepare the Noodles: Soak rice noodles in warm water for 20-30 minutes until pliable. Drain.
Make the Sauce: Whisk tamarind paste, fish sauce, palm sugar, and chili paste until sugar dissolves. Adjust to taste.
Cook the Protein: Heat 1 tbsp oil in a wok over medium-high. Cook shrimp (or chicken) for 2-3 minutes; remove.
Cook tofu cubes for 2-3 minutes until golden; remove.
Stir-Fry the Pad Thai: Add 1 tbsp oil to wok. Sauté garlic and shallot for 30 seconds.
Scramble eggs for 1 minute.
Add noodles and sauce; toss for 2-3 minutes until noodles soften.
Add shrimp, tofu, bean sprouts, and green onions; stir-fry for 1-2 minutes.
Serve: Top with peanuts and cilantro. Serve with lime wedges, extra sprouts, peanuts, and chili powder.

Tips for Success

Sauce Balance: Adjust tamarind, sugar, and chili paste to balance sweet, sour, and spicy flavors to your taste.
Noodle Texture: Soak noodles until pliable but not too soft to avoid mushiness during stir-frying.
Vegetarian Option: Use soy sauce instead of fish sauce and omit shrimp for a vegetarian version.
Lower Sodium: Use low-sodium soy sauce or reduce fish sauce to decrease sodium content.
Healthier Option: Increase bean sprouts and green onions for added fiber and nutrients, and use less oil to reduce fat.

Nutritional Information

Per serving (approximate, based on 1/4 of the recipe):

Calories: 400-450 kcal
Protein: 20-25 g
Fat: 15-18 g
Carbohydrates: 50-55 g
Fiber: 3-4 g
Sugar: 8-10 g
Sodium: 1000-1200 mg

Key Micronutrients:

Vitamin C (from bean sprouts and lime): Supports immunity and antioxidant activity.
Vitamin A (from bean sprouts): Supports vision and skin health.
Magnesium (from peanuts and tofu): Aids muscle and nerve function.
Protein (from shrimp and tofu): Supports muscle repair and satiety.