Discover the savory delight of Pad Thai, a popular Thai stir-fry dish featuring rice noodles, tofu, shrimp (or other proteins), and a tangy tamarind-based sauce. Bursting with flavors and textures, this friendly recipe offers a tantalizing taste of Southeast Asia in every bite.
Ingredients:
For the Pad Thai Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce (use a fish sauce)
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/2 teaspoon chili flakes (adjust according to your spice preference)
- 1/4 cup water
For the Pad Thai:
- 8 ounces dried rice noodles
- 2 tablespoons vegetable oil
- 1 cup firm tofu, cubed
- 2 cloves garlic, minced
- 1 cup bean sprouts
- 2 eggs, lightly beaten
- 1 cup cooked and peeled shrimp
- 2 green onions, sliced
- 1/4 cup crushed peanuts
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish
Instructions:
To prepare the Pad Thai Sauce, first, in a small bowl, combine the tamarind paste, fish sauce, soy sauce, brown sugar, chili flakes, and water. Mix well until the sugar dissolves. Taste and adjust the flavors if needed. Set aside.
Next, cook the dried rice noodles according to the package instructions until they are al dente. Drain and rinse with cold water to prevent them from sticking together. Set aside.
In a large wok or skillet, heat one tablespoon of vegetable oil over medium-high heat. Add the cubed tofu and stir-fry until they turn golden and slightly crispy. Remove the tofu from the wok and set aside.
Now, in the same wok, add a little more oil if needed and pour in the beaten eggs. Scramble the eggs until they are cooked through. Push the cooked eggs to one side of the wok.
Add the minced garlic to the wok and sauté for about 30 seconds until fragrant. Then, add the cooked shrimp and half of the sliced green onions. Stir-fry for another minute or until the shrimp are heated through.
Toss in the cooked rice noodles and pour the Pad Thai sauce over the ingredients in the wok. Use tongs to gently mix everything together, ensuring the sauce coats all the ingredients evenly.
Next, add the bean sprouts and the cooked tofu to the wok. Continue to stir-fry for an additional 1-2 minutes until the bean sprouts are slightly wilted.
Finally, remove the wok from the heat and serve the Pad Thai hot, garnished with crushed peanuts, remaining green onions, chopped cilantro, and lime wedges on the side. Squeeze lime juice over the Pad Thai before eating for an extra burst of flavor.
Enjoy your homemade Pad Thai!
You can try our other recipes too for a yummy taste bud, Have a good day or evening 
