Delicious Pad Thai
Transport yourself to the streets of Thailand with this vibrant Pad Thai recipe. Bursting with flavors, this dish features chewy rice noodles, succulent chicken or shrimp, crunchy peanuts, and fresh veggies all enveloped in a tangy tamarind sauce. Perfect for weeknight dinners or impressing guests, this easy-to-follow recipe guarantees restaurant-quality results at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Ingredients
Scale
- 200g flat rice noodles
- 300g boneless chicken breast (or 200g fresh shrimp)
- 2 tablespoons tamarind paste
- 3 tablespoons low-sodium soy sauce
- 50g roughly chopped peanuts
- 100g bean sprouts
- 2 green onions (sliced thinly)
- 2 eggs (whisked)
- Lime wedges (for serving)
- 2 tablespoons oil (for cooking)
Instructions
- Cook rice noodles according to package instructions until al dente; drain and set aside.
- Heat oil in a large skillet over medium-high heat. Add chicken or shrimp and sauté until cooked through, about 5-7 minutes.
- Push the protein to one side of the skillet, add the whisked eggs, and scramble until just set.
- Combine noodles with the protein and eggs, then pour in tamarind paste and soy sauce. Toss well to coat everything evenly.
- Stir in bean sprouts and chopped peanuts before serving hot with lime wedges on the side.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 610
- Sugar: 6g
- Sodium: 880mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 225mg
Keywords: - Feel free to swap proteins based on your preference; tofu works well for a vegetarian version. - Customize your dish by adding extra vegetables like bell peppers or carrots. - To store leftovers, cool completely and refrigerate in an airtight container for up to three days.