Description
This homemade Pad Thai recipe features tender rice noodles stir-fried with savory shrimp, tofu, and a tantalizing sweet-tangy sauce. Finished with fresh bean sprouts, chives, and crushed peanuts, this dish delivers an authentic Thai street food experience that’s both light and packed with protein, making it perfect for a delicious and speedy meal.
Ingredients
Scale
Main Ingredients
- 3 ounces packaged rice noodles (or rice sticks)
- 2 teaspoons oil (such as peanut oil or avocado oil)
- 1 clove garlic (finely minced)
- 8 ounces medium-sized shrimp (shelled and deveined)
- 2 ounces fried firm tofu (cut into slices) (optional)
- 1 large egg
- 1 large egg white (you can use the whole egg if you prefer)
- 5 ounces bean sprouts
- 1 ounce Chinese chives (or scallions, cut into 2-inch lengths)
- 1 tablespoon crushed peanuts
- Lime wedges (for serving)
- Basil (optional for garnish)
Seasoning Sauce
- 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free)
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili powder (or more, to taste)
Instructions
- Cook the noodles: Follow the package instructions to cook the dry rice noodles until they are soft but still chewy, avoiding mushiness. Then rinse them under cold running water to stop the cooking process and set aside.
- Prepare the seasoning sauce: In a small bowl, thoroughly mix the fish sauce, sugar, water, rice vinegar, and chili powder until well combined. Set aside for later use.
- Sauté garlic and proteins: Heat a large skillet over high heat and add the oil. Once hot, add the minced garlic and stir until fragrant. Immediately add the shrimp and tofu slices, stirring continuously until the shrimp changes color.
- Add noodles to skillet: Toss the boiled noodles into the skillet and stir constantly for about 30 seconds to combine with the shrimp and tofu.
- Cook the eggs: Push the noodles to one side of the skillet. Crack in the egg and egg white in the empty space, breaking the yolk with your spatula, and let it cook for approximately 30 seconds.
- Combine eggs and noodles with sauce: Mix the eggs into the noodles thoroughly, then pour in the prepared seasoning sauce. Stir well to ensure the noodles are evenly coated.
- Add vegetables and peanuts: Incorporate the bean sprouts and chives into the skillet, stirring continuously until the bean sprouts cook through but remain crisp. Lastly, stir in the crushed peanuts.
- Serve: Turn off the heat and serve the Pad Thai immediately with fresh lime wedges and optional basil garnish for an extra aromatic touch.
Notes
- This homemade Pad Thai is a lighter take on the traditional dish, perfect for a protein-rich meal featuring shrimp, tofu, and eggs.
- Adjust the chili powder quantity to your preferred spice level for heat sensitivity.
- Use gluten-free fish sauce like Thai Kitchen to make this recipe gluten-free friendly.
- Fresh lime juice added at serving time brightens the overall flavor and balances the sweetness and saltiness.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420 kcal
- Sugar: 9.5 g
- Sodium: 1391 mg
- Fat: 18.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 210 mg
