Pad Thai
Classic Thai stir‑fry that balances sweet, sour, salty, and a hint of spice. Made in ~25 min. Perfect for week‑night dinners.
Ingredients
- 200 g rice noodles (flat, 8 mm wide)
- 2 Tbsp vegetable oil
- 200 g shrimp, peeled & deveined (or chicken/ tofu)
- 1 cup bean sprouts
- 2 large eggs (whisked)
- 3 green onions, sliced
- 1/2 cup roasted peanuts, roughly crushed
- 2 Tbsp fish sauce
- 1 Tbsp tamarind paste (or 1 Tbsp lime juice + 1 tsp brown sugar)
- 1 Tbsp palm sugar (or brown sugar)
- 1 tsp chili flakes (optional)
- Lime wedges, for serving
Steps
Place noodles in a bowl of warm water for 10‑12 min until just pliable. Drain, set aside.
Whisk together fish sauce, tamarind, sugar, and chili flakes until sugar dissolves.
Heat 1 Tbsp oil in a wok/large skillet over high heat. Add shrimp (or chosen protein). Stir‑fry 2‑3 min until pink. Remove, set aside.
Push protein to one side, pour remaining oil in. Add eggs, scramble until just set.
Add noodles, sauce, bean sprouts, green onions. Toss quickly until noodles are coated and heated through (~2 min).
Return shrimp to pan, stir‑mix for 30 s. Sprinkle peanuts on top. Serve with lime wedges.
Pro Tips
- Peanut‑free? Swap with sliced almonds or omit.
- Veggie version? Add sliced bell peppers, carrots, or broccoli.
- Gluten‑free? Use rice noodles and a gluten‑free soy sauce.
- Heat level? Increase chili flakes or add fresh sliced chilies.
- Batch prep? Make sauce in bulk and freeze; stir‑fry fresh each time.