Classic Pad Thai

Name: Classic Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 200 g rice noodles, soaked in warm water for 30 minutes; 3 tbsp tamarind paste; 3 tbsp fish sauce; 2 tbsp palm sugar, grated or chopped; 2 tbsp water; 2 each garlic, minced; 1 each shallot, thinly sliced; 200 g shrimp, peeled and deveined; 150 g extra-firm tofu, cut into 1/2-inch cubes; 2 each egg, lightly beaten; 100 g bean sprouts; 2 each scallion, cut into 2-inch pieces; 50 g roasted peanuts, coarsely chopped; 1 each lime, cut into wedges; 3 tbsp vegetable oil; 1 tsp red pepper flakes, optional, for heat; 1 tbsp dried shrimp, optional, finely chopped

A vibrant Thai stir-fried rice noodle dish with a perfect balance of sweet, sour, and salty flavors, loaded with shrimp, eggs, tofu, and crunchy peanuts.

⏱ 20 min prep · 10 min cook · medium

Servings

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Ingredients

200 g rice noodles soaked in warm water for 30 minutes
44.36 ml tamarind paste
44.36 ml fish sauce
29.57 ml palm sugar grated or chopped
29.57 ml water
2 garlic minced
1 shallot thinly sliced
200 g shrimp peeled and deveined
150 g extra-firm tofu cut into 1/2-inch cubes
2 egg lightly beaten
100 g bean sprouts
2 scallion cut into 2-inch pieces
50 g roasted peanuts coarsely chopped
1 lime cut into wedges
44.36 ml vegetable oil
4.93 ml red pepper flakes optional, for heat
14.79 ml dried shrimp optional, finely chopped

Nutritionper serving (2 total: 1840 kcal)

Calories	920
Protein	44g
Fat	39g
Carbs	100g
Fiber	6g
Sugar	6g
Sodium	1860mg

Excludes 4 ingredients without data.

Gear for this recipe

Method

1
Soak the rice noodles in warm water for 30 minutes until pliable but not fully soft. Drain and set aside.
⏲ 30 min
2
In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, and water until the sugar dissolves. Set aside.
3
Stir-frying
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add garlic and shallot, stir-fry for 30 seconds until fragrant.
⏲ 30s
4
Stir-frying
Add shrimp and tofu. Stir-fry for 2-3 minutes until shrimp are pink and opaque and tofu is lightly browned.
⏲ 3 min
5
Stir-frying
Push everything to one side of the wok. Add the remaining 1 tablespoon of oil and pour in the beaten eggs. Scramble them gently until just set.
⏲ 1 min
6
Stir-frying
Add the drained noodles and the sauce. Toss everything together using tongs, ensuring the noodles are well coated. Stir-fry for 2 minutes until the noodles are tender and have absorbed the sauce.
⏲ 2 min
7
Stir-frying
Add bean sprouts and scallion pieces. Toss for another minute until the sprouts are slightly wilted but still crunchy.
⏲ 1 min
8
Transfer to serving plates. Garnish with chopped peanuts and lime wedges. Optionally sprinkle with red pepper flakes for heat.

Perfect pairings

Tom Yum Soup
Thai soup and main.

To sip

WineChenin Blanc
BeerThai Lager
Zero-proofThai Iced Tea