AuthorFatimaDifficultyBeginnerExperience the rich tapestry of Thai cuisine right in your kitchen with this effortless Pad Thai recipe. Featuring a tantalizing mix of rice noodles, an array of proteins, crunchy peanuts, and aromatic vegetables, all enveloped in a flavorsome homemade sauce. Ready in a jiffy, it's an explosion of flavors that promises to please.
Prepare noodles as per package guidelines until tender. Rinse in cold water and set aside.
Blend all sauce ingredients in a bowl and set aside.
In a large saucepan or wok, heat oil over medium-high heat. Add choice of protein, garlic, and bell pepper, ensuring shrimp or chicken is cooked appropriately.
Shift contents to one side, add a tad more oil, and scramble eggs. Break them into bite-sized fragments as they cook.
Mix in noodles, sauce, bean sprouts, and peanuts (keeping some for garnish). Stir until well combined.
Serve hot, garnishing with green onions, peanuts, cilantro, and lime wedges.
Tips:
- For an authentic touch, use 2 tablespoons of Tamarind paste instead of vinegar. Available online or at international food markets.
- Vegan? Omit eggs, use tofu, and replace fish sauce with additional soy sauce.
- For a creamy twist, incorporate peanut butter into the sauce.
Ingredients
Directions
Prepare noodles as per package guidelines until tender. Rinse in cold water and set aside.
Blend all sauce ingredients in a bowl and set aside.
In a large saucepan or wok, heat oil over medium-high heat. Add choice of protein, garlic, and bell pepper, ensuring shrimp or chicken is cooked appropriately.
Shift contents to one side, add a tad more oil, and scramble eggs. Break them into bite-sized fragments as they cook.
Mix in noodles, sauce, bean sprouts, and peanuts (keeping some for garnish). Stir until well combined.
Serve hot, garnishing with green onions, peanuts, cilantro, and lime wedges.