Have You Ever Made Your Own Pad Thai?

By
Mike Z
-
Pad Thai
Photo by Ruth Georgiev on Unsplash

Step into the vibrant world of Thai cuisine with this homemade pad Thai recipe. Bursting with flavors of sweet, sour, salty, and spicy, pad Thai is a beloved dish that’s both comforting and exotic. With fresh ingredients and simple techniques, making pad Thai at home is a rewarding culinary adventure that’s sure to impress your taste buds and transport you to the streets of Thailand.

Ingredients

  • 8 ounces of rice noodles (pad Thai noodles)
  • 2 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 8 ounces of shrimp, chicken, or tofu, cut into bite-sized pieces
  • 2 eggs, lightly beaten
  • 2 cups of bean sprouts
  • 4 green onions, chopped
  • 1/4 cup of chopped roasted peanuts
  • Lime wedges, for serving
  • Optional garnishes: chopped cilantro, sliced red chili, additional peanuts

Instructions

  1. Cook the rice noodles according to the package instructions until they are tender but still slightly firm (al dente). Drain the noodles and rinse them under cold water to stop the cooking process. Set aside. In a small bowl, whisk together the tamarind paste, fish sauce, and palm sugar until well combined. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the shrimp, chicken, or tofu to the skillet and cook until they are cooked through and slightly golden brown, about 3-4 minutes.
  3. Push the protein to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until they are cooked through, then mix them with the protein. Add the cooked rice noodles to the skillet along with the prepared tamarind sauce. Toss everything together until the noodles are well coated in the sauce.
  4. Add the bean sprouts and chopped green onions to the skillet and toss to combine. Cook for an additional 1-2 minutes until the bean sprouts are slightly wilted. Remove the skillet from the heat and sprinkle the chopped roasted peanuts over the pad Thai. Serve it hot, garnished with lime wedges and optional garnishes such as chopped cilantro, sliced red chili, and additional peanuts.