Pad Thai (Thai Stir-Fried Rice Noodles)
Local name: ผัดไทย
In short: Flat rice noodles stir-fried over high heat with shrimp, egg, tofu and a sweet-sour tamarind sauce, then topped with crushed peanuts and lime. It takes about 40 min in total and makes 3 servings.
- Prep
- 25 min
- Cook
- 15 min
- Resting
- 30 min
- Total
- 40 min
- Servings
- 3
- Difficulty
- Medium
- Calories
- 570 kcal
Pad thai is the noodle dish most people picture first when they think of Thai street food. Flat rice noodles are tossed in a hot wok with egg, tofu and shrimp, then coated in a sauce that balances sour tamarind, salty fish sauce and palm sugar. Vendors cook one or two portions at a time, and home cooks should do the same: a crowded pan steams the noodles instead of frying them.
Instructions
- Soak the rice noodles in room-temperature water for 30 minutes, until bendy but still firm in the center. Drain well and toss with 1 tablespoon of the oil so they do not stick together.
- Stir the tamarind paste, fish sauce, palm sugar and water in a small pan over low heat until the sugar dissolves, about 2 minutes. Taste it: it should be sour, salty and sweet in roughly equal measure.
- Heat a large wok or nonstick skillet over high heat with 1 tablespoon of oil. Fry the garlic and shallot for 20 seconds, then add the tofu and radish and cook for 2 minutes until the tofu is lightly golden.
- Add the shrimp and cook for 1 to 2 minutes until pink on both sides. Push everything to one side, add the last tablespoon of oil and crack in the eggs. Scramble gently until just set.
- Add the noodles and the sauce. Toss and fold constantly for 3 to 4 minutes, adding a splash of water if the pan looks dry, until the noodles are tender and have taken up the sauce.
- Add half the bean sprouts, the garlic chives and half the peanuts, then toss for 30 seconds and remove from the heat.
- Serve right away, topped with the remaining sprouts and peanuts, with lime wedges and chili flakes on the side so each person can adjust the taste.
Tips
- Cook one or two portions at a time. For a bigger group, make the dish in batches rather than crowding the pan, or the noodles will clump and turn soft.
- No tamarind paste? Mix 1 tablespoon of lime juice with 1 tablespoon of rice vinegar, though the sauce will taste a little thinner. Chicken or extra tofu can replace the shrimp.
Questions and answers
Can I make pad thai ahead of time?
Soak the noodles and mix the sauce a day ahead and keep both chilled. Stir-fry just before serving, because the noodles turn gummy as they sit.
Is pad thai gluten-free?
This version is, because it uses rice noodles and fish sauce with no soy sauce. Check the labels on your fish sauce and tamarind paste for added wheat.
What can I use instead of palm sugar?
Light brown sugar works in the same amount. Palm sugar has a mild caramel flavor, so a small extra splash of fish sauce helps balance brown sugar.
How long does it take to make Pad Thai (Thai Stir-Fried Rice Noodles)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Pad Thai (Thai Stir-Fried Rice Noodles)?
About 570 kcal per serving, with 23 g of protein, 70 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 570 kcal |
|---|---|
| Protein | 23 g |
| Carbohydrates | 70 g |
| Fat | 22 g |
| Fiber | 4 g |
| Sugar | 18 g |
| Sodium | 1450 mg |
Estimated values, calculated from the ingredients.
