Pad Thai Recipe
Stir-fried rice noodles with shrimp, tofu, and vegetables in a tangy sauce.
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Ingredients
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Noodles
Protein
Vegetables
Sauce
Garnish
Method
Preparation
- 1
Soak the Rice Noodles
In a large bowl, soak the rice noodles in warm water for about 30 minutes until softened. Drain and set aside.
- 2
Prepare the Sauce
In a small bowl, mix together the fish sauce, tamarind paste, brown sugar, soy sauce, and lime juice until well combined. Set aside.
Cooking
- 3
Stir-fry Tofu and Shrimp
In a large wok or skillet, heat a tablespoon of oil over medium-high heat. Add the cubed tofu and stir-fry for about 4-5 minutes until golden brown. Add the shrimp and cook until they turn pink, about 2-3 minutes. Remove from the pan and set aside.
- 4
Cook Vegetables
In the same wok, add another tablespoon of oil if needed. Add the julienned carrot and sliced red bell pepper. Stir-fry for 2-3 minutes until slightly tender. Add the bean sprouts and chopped green onions, and stir-fry for an additional minute.
- 5
Combine Noodles and Sauce
Add the soaked rice noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and toss everything together, cooking for another 2-3 minutes until heated through.
- 6
Add Proteins Back
Return the cooked shrimp and tofu to the wok. Toss everything together gently until combined and heated through, about 1-2 minutes.
Serving
- 7
Garnish and Serve
Serve the Pad Thai hot, garnished with crushed peanuts, fresh cilantro, and lime wedges on the side.