Pad Thai Recipe
Thin rice noodles with choice of meat, stir-fried in a sweet tamarind sauce with bean sprouts, chives, and scrambled eggs.
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Ingredients
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Noodles and Protein
Sauce
Vegetables and Garnish
Oil
Optional Toppings
Method
Preparation
- 1
Soak the Noodles
Place the rice noodles in a bowl and cover with hot water. Let them soak for about 30 minutes or until softened. Drain and set aside.
- 2
Prepare the Protein
If using chicken, slice it into thin strips. If using shrimp, peel and devein them. Set aside.
- 3
Chop Vegetables
Chop the chives or green onions into small pieces and rinse the bean sprouts. Set aside.
Cooking
- 4
Make the Sauce
In a small bowl, combine tamarind paste, fish sauce, sugar, and soy sauce. Mix well and set aside.
- 5
Stir-Fry the Protein
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken or shrimp and stir-fry until cooked through, about 3-5 minutes. Remove from the pan and set aside.
- 6
Cook the Noodles
In the same pan, add another tablespoon of vegetable oil. Add the drained rice noodles and stir-fry for 2-3 minutes until heated through.
- 7
Combine Everything
Add the cooked protein back to the pan with the noodles. Pour the sauce over the mixture and toss everything together to coat evenly.
- 8
Add Vegetables
Push the noodle mixture to one side of the pan. Add the remaining tablespoon of vegetable oil and crack the eggs into the pan. Scramble the eggs until cooked, then mix them into the noodles along with the bean sprouts and chives.
- 9
Serve
Remove from heat, and serve hot, garnished with crushed peanuts and lime wedges on the side.