Pad Thai

Name: Pad Thai
Cook time: 38 min
Total time: 38 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 1/2 tbsp Palm Sugar, finely chopped or grated; 2 tbsp Fish Sauce; 3 tbsp Tamarind Paste, from tamarind pulp; 1 tbsp Water; 180g Dried Rice Stick Noodles, 3–5 mm wide; 200g Raw Shrimp, peeled and deveined; 100g Tofu (Firm), cut into small batons; 2 Eggs; 2 cloves of Garlic, finely chopped; 1 Shallots, small, finely sliced; 1 tbsp Dried Shrimp, roughly chopped; 1 tbsp Sweet Preserved Radish (Chai Po), finely chopped; 2 1/2 tbsp Neutral Oil, e.g., peanut or vegetable; 50g Garlic Chives, cut into 4 cm lengths; 2 cups Bean Sprouts, divided (some for stir-fry, some for serving); 1/3 cups Roasted Peanuts, roughly chopped; 1 tsp Thai Chili Flakes (Prik Bon), to taste; 1 Lime, cut into wedges

Pad Thai is a vibrant, tangy-sweet stir-fried noodle dish full of contrasting textures — tender rice noodles, succulent shrimp, crisp bean sprouts and crunchy peanuts. Bright lime and a lightly charred wok aroma finish each bite, making it an irresistible weeknight favorite or a show-stopping dinner for guests.

Pad Thai is a vibrant, tangy-sweet stir-fried noodle dish full of contrasting textures — tender rice noodles, succulent shrimp, cr... Show more

Traditional Thai Recipe

Health Grade

C · Balanced

Time

35 min

Price

6,13 €

Calories

1160 kcal

one pot

high protein

comfort food

thai

Method

Soak the noodles

Place the dried rice stick noodles in a large bowl and cover them with warm water. Let them soak for 20 to 30 minutes, stirring once or twice, until they are flexible and opaque but still a little firm in the center. Drain them well before cooking.

Prep the fillings

While the noodles soak, get everything ready so the stir-fry goes smoothly. Peel and devein the raw shrimp if needed, then pat them dry. Cut the firm tofu into small batons, peel and finely chop the garlic, thinly slice the shallot, roughly chop the dried shrimp, and finely chop the sweet preserved radish. Cut the garlic chives into 4 cm lengths, rinse the bean sprouts and divide them into two piles, roughly chop the roasted peanuts, cut the lime into wedges, and crack the eggs into a small bowl and beat just until blended.

Mix the sauce

If your palm sugar is in a hard block, grate or finely chop it first. In a small bowl, stir together the palm sugar, fish sauce, tamarind paste, and water until the sugar is mostly dissolved. Give it another quick stir right before adding it to the pan, since the sugar can settle.

Heat the pan

Set a wok or large skillet over medium-high heat and let it get very hot for 1 to 2 minutes. A properly heated pan helps the noodles fry and absorb sauce instead of steaming.

Brown tofu and shrimp

Add about half of the neutral oil to the hot pan. Add the tofu and cook for 2 to 3 minutes, turning occasionally, until lightly golden on a few sides. Add the shrimp and stir-fry for 1 to 2 minutes, just until they turn pink and are nearly cooked through. Transfer both to a plate so they do not overcook.

Cook the aromatics

Add the remaining oil to the pan. Stir-fry the shallot and garlic for 30 seconds, until fragrant, then add the dried shrimp and sweet preserved radish and cook for 30 seconds more. Push everything to one side, pour in the beaten eggs, and scramble for 30 to 60 seconds until softly set but still a little glossy.

Toss noodles and sauce

Add the drained noodles and pour in the sauce. Toss, lift, and stir constantly for 2 to 3 minutes, so the noodles soften evenly and absorb the sauce. Return the tofu and shrimp to the pan and toss for about 30 seconds more, until everything is coated and the noodles are chewy-tender. If the pan looks dry before the noodles are ready, splash in a tablespoon or two of water to loosen them.

Finish the stir-fry

Add the garlic chives and about half of the bean sprouts. Stir-fry for 30 to 60 seconds, just until the chives wilt and the sprouts soften slightly but still keep some crunch. Turn off the heat as soon as everything is combined.

Plate and garnish

Divide the Pad Thai between two plates. Top with the remaining bean sprouts and the chopped peanuts, and serve with the lime wedges for squeezing over. Finish with Thai chili flakes to taste, either sprinkled on top or served on the side.