Pad Thai
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Pad thai is Thailand's most beloved noodle dish, and this version comes together faster than delivery. Silky rice noodles are stir-fried with shrimp, eggs, and bean sprouts in a sweet-salty-tangy sauce made with fish sauce, tamarind, and brown sugar. The key is a screaming-hot pan and having everything ready before you start — it all moves fast. Customize it with chicken instead of shrimp, add extra sriracha for heat, or go vegetarian with tofu.
Ingredients
- 8 oz flat rice noodles
- 1 lb medium shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 2 cups bean sprouts
- 3 green onions, sliced
- 3 cloves garlic, minced
- 2 tbsp vegetable oil
- 1/4 cup crushed peanuts for garnish
- Lime wedges for serving
- Fresh cilantro for garnish
Pad Thai Sauce
- 3 tbsp fish sauce
- 3 tbsp tamarind paste (or 2 tbsp lime juice + 1 tbsp brown sugar)
- 2 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
Instructions
- Soak rice noodles in warm water 20-30 minutes until pliable; drain and set aside
- Whisk together all sauce ingredients in a small bowl
- Heat oil in large wok or skillet over high heat
- Add shrimp and cook 2 minutes until pink; push to side of pan
- Add garlic and cook 30 seconds
- Push shrimp aside and pour beaten eggs into center; scramble until just set
- Add drained noodles and pour sauce over everything
- Toss with tongs until noodles are well coated, about 2-3 minutes
- Add bean sprouts and half the green onions; toss 30 seconds
- Serve topped with peanuts, remaining green onions, cilantro, and lime wedges
Notes
Soaking the noodles in warm water (not boiling) prevents them from getting mushy. Have all your ingredients prepped and at the stove before you start — pad thai moves quickly.
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