Pad Thai Recipe

In this recipe, we'll show you how to make an authentic Pad Thai that's sure to impress your family and friends.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Dinner, Lunch, Main Dishes, noodles

Cuisine Asian, Thai

Servings people

Calories 600 kcal

Get Recipe Ingredients

Soak the rice noodles in cold water for 30 minutes, or until they're soft and pliable.
In a mixing bowl, combine the tamarind paste, fish sauce, brown sugar, soy sauce, and chili flakes to make the sauce. Stir until well combined.
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the diced chicken, shrimp, or tofu to the wok and cook until browned and cooked through, about 5-7 minutes.
Add the minced garlic to the wok and cook for 1-2 minutes, or until fragrant.
Push the chicken, shrimp, or tofu to the sides of the wok and add the beaten eggs to the center of the wok. Use a spatula to scramble the eggs until cooked through.
Add the softened rice noodles to the wok and stir to combine.
Pour the sauce over the rice noodles and stir to coat.
Add the bean sprouts and green onions to the wok and stir to combine.
Cook for 1-2 minutes, or until the bean sprouts are slightly wilted.
Garnish the Pad Thai with chopped cilantro and roasted peanuts.
Serve the Pad Thai hot and enjoy!

Storage:

Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or stir-fry in a wok until warmed through.

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 15gSaturated Fat: 3gCholesterol: 150mgSodium: 1000mgFiber: 6gSugar: 12g

Keyword asian ramen, japanese noodles, Pad Thai, thai, thai noodles

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