Pad Thai

Easy authentic noodle dish that’s better than your favorite Thai takeout. To say that this under-30-minute pad Thai recipe is incredible would be an understatement.

Course Dinner, Lunch, Main Course

Cuisine Thai

Keyword authentic pad thai, easy pad thai, pad thai noodles, pad thai sauce

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 436kcal

Author Megan

Equipment

Ingredients

Sauce

3 tablespoon Tamarind pulp about 1.5 oz
¼ cup boiling water or more if needed
¼ cup brown sugar or palm sugar
2 tablespoon fish sauce
2 tablespoon oyster sauce

Shrimp

8 oz shrimp peeled and deveined
1 teaspoon Thai soy sauce
1 teaspoon fish sauce

Pad Thai

6 oz pad Thai noodles
4 cloves garlic minced
⅓ cup shallots about 3 shallots minced
3 oz firm tofu drained and cut into thin slices
2 tablespoon dried shrimp
2 eggs whisked
2 cups bean sprouts loosely packed
10 garlic chives cut into 1- inch pieces
2 tablespoons roasted peanuts crushed

Garnish

Roasted Peanuts crushed
Lime wedge cut
Dried chili flakes

Instructions

Separate the tamarind pulp. In a small bowl, mix the tamarind pulp with 1/4 cup boiling water. Break up the pulp in the hot water. Press the mixture through a fine-meshed strainer. Discard the solids. It should yield about 1/4 cup of tamarind puree.
Marinate the shrimp. In a small bowl, add the shrimp, light soy sauce, and fish sauce. Mix and set aside.
Make the pad Thai sauce. In a small mixing bowl, combine the tamarind paste, brown sugar, fish sauce, and oyster sauce. Mix until combined, then set aside.
Boil the pad Thai noodles. In a medium pot, bring water to a boil. Cook the noodles in boiling water until al dente, according to the package instructions. Drain and set aside.
Cook the shrimp. In a wok or large non-stick skillet, heat one tablespoon of cooking oil until hot. Add the shrimp and sear until pink and cooked through on each side for about 2 minutes. Remove and set aside.
Saute the aromatics, tofu, and dried shrimp. In the same skillet, heat two tablespoons of cooking oil on medium heat. Saute the garlic and shallots until fragrant and lightly browned and caramelized about 2 minutes. Next, add the tofu and shrimp and toss until combined, for about 2 minutes.
Add eggs, noodles, and sauce. Push everything to one side of the pan, add one tablespoon of cooking oil, and pour the beaten eggs. Gently scramble the eggs for about 30 seconds. Next, add the noodles and sauce and gently toss together until everything is incorporated.
Add the shrimp, bean sprouts, garlic chives and peanuts. Turn off the heat and the shrimp, bean sprouts, chopped garlic chives and crushed peanuts and gently toss to combine.
Serve. Serve immediately, garnished with more chopped peanuts, bean sprouts, lime wedges, and chili flakes. Enjoy!

Video

Notes

See the Expert Tips section above for more guidance.

Nutrition