Pad Thai

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Pad Thai is one of the most beloved dishes in Thai cuisine, celebrated for its perfect balance of sweet, salty, sour, and spicy flavors. This quick and flavorful stir-fry is a staple in street food culture, bringing together rice noodles, protein, veggies, and a delectable sauce.

Ingredients (Serves 2)

  • For the Sauce:
    • 3 tbsp tamarind paste
    • 1 tbsp peanut butter (adds creaminess and a nutty twist!)
    • 1 tbsp fish sauce (or soy sauce for a vegetarian version)
    • 1 tbsp soy sauce
    • 2 tbsp honey (for a natural sweetness instead of sugar)
    • 1 tbsp lime juice
    • ½ tsp chili flakes (optional, for a kick)
  • For the Pad Thai:
    • 6 oz (170g) brown rice noodles (for added fiber and a nutty flavor)
    • 2 tbsp sesame oil (enhances the aroma)
    • 2 garlic cloves, minced
    • 1 shallot, finely chopped
    • 1 egg
    • 4 oz (120g) shrimp, chicken, or tofu (your choice)
    • 1 cup mixed vegetables (carrots, zucchini, or snap peas for extra crunch)
    • 1 cup bean sprouts
    • 2 green onions, chopped
    • ¼ cup roasted cashews, chopped (instead of peanuts for a richer flavor)
    • Lime wedges (for garnish)

Instructions

  1. Prepare the Noodles:
    • Soak the brown rice noodles in warm water for 25-30 minutes or until softened. Drain and set aside.
  2. Make the Sauce:
    • In a small bowl, whisk together tamarind paste, peanut butter, fish sauce, soy sauce, honey, lime juice, and chili flakes. Taste and adjust to your preference for sweetness or tanginess.
  3. Cook the Protein:
    • Heat 1 tbsp sesame oil in a wok or large pan over medium heat. Add shrimp, chicken, or tofu and cook until golden brown. Remove and set aside.
  4. Sauté Aromatics:
    • Add the remaining sesame oil to the wok. Stir-fry garlic and shallots until fragrant, about 1-2 minutes.
  5. Cook the Egg:
    • Push the garlic and shallots to one side of the wok. Crack the egg on the other side, scrambling it until fully cooked.
  6. Combine Noodles and Sauce:
    • Add the soaked noodles and cooked protein to the wok. Pour in the sauce and toss everything together until the noodles are evenly coated.
  7. Add Veggies:
    • Stir in mixed vegetables and cook for 2-3 minutes. Add the bean sprouts and green onions in the final minute to maintain their crunch.
  8. Garnish and Serve:
    • Plate the Pad Thai and top with roasted cashews, an extra sprinkle of chili flakes, and a generous squeeze of lime.

Nutritional Information (Per Serving)

  • Calories: ~480 kcal
  • Protein: 22g
  • Carbohydrates: 56g
  • Fat: 18g
  • Fiber: 6g
  • Sodium: ~1100mg
  • Sugars: 10g

Note: Nutritional values are approximate and depend on ingredient brands.

Fun Facts About Pad Thai (With a Twist!)

  1. Peanut Butter is a Western Love Affair: Traditional Pad Thai doesn’t include peanut butter, but this creamy twist has become a hit outside Thailand. It adds a unique flavor while staying true to the nutty profile of the dish.
  2. Brown Rice Noodles: While regular rice noodles are the standard, brown rice noodles are a wholesome swap that adds a deeper flavor and extra nutrients.
  3. Cashews vs. Peanuts: Cashews provide a buttery crunch that takes this dish to a new level—perfect for foodies seeking something different.

145 thoughts on “Pad Thai”

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