Pad Thai is a beloved Thai street food that combines the perfect balance of sweet, sour, salty, and umami flavors. This dish is a delightful mix of rice noodles, shrimp, and fresh vegetables, all tossed in a tangy sauce and garnished with crunchy peanuts and a squeeze of lime. It's a quick and satisfying meal that's sure to impress.
Some ingredients in this Pad Thai recipe might not be staples in your pantry. Tamarind paste is essential for that authentic tangy flavor, and you can usually find it in the international aisle of your supermarket. Fish sauce adds a unique umami depth, and bean sprouts provide a fresh crunch. Make sure to check the produce section for fresh green onions and lime.
Ingredients For Pad Thai Recipe
Rice noodles: Soaked in warm water to soften them for stir-frying.
Vegetable oil: Used for cooking the eggs and shrimp.
Eggs: Lightly beaten and scrambled for added protein.
Shrimp: Peeled and deveined, providing a succulent seafood element.
Bean sprouts: Adds a fresh, crunchy texture to the dish.
Green onions: Chopped and used for a mild onion flavor.
Peanuts: Crushed and used as a garnish for a crunchy texture.
Lime: Cut into wedges and served on the side for a burst of citrus.
Fish sauce: Adds a salty, umami flavor to the sauce.
Soy sauce: Contributes to the savory depth of the sauce.
Tamarind paste: Provides the essential tangy flavor in the sauce.
Brown sugar: Balances the tanginess with a touch of sweetness.
Technique Tip for This Recipe
When preparing rice noodles, ensure they are soaked in warm water for exactly 20 minutes to achieve the perfect texture. Over-soaking can make them mushy, while under-soaking can leave them too firm. Once soaked, drain them thoroughly to avoid excess water diluting the sauce. When stir-frying, keep the heat at medium-high to ensure the shrimp cooks quickly and evenly, turning pink and opaque without becoming rubbery. For the eggs, scramble them separately to maintain their texture and then reintroduce them to the dish. This technique ensures each component retains its distinct flavor and texture, resulting in a well-balanced Pad Thai.
Suggested Side Dishes
Alternative Ingredients
rice noodles - Substitute with zucchini noodles: Zucchini noodles provide a low-carb alternative and a similar texture when cooked.
vegetable oil - Substitute with peanut oil: Peanut oil adds a nutty flavor that complements the dish well.
eggs - Substitute with tofu: Tofu can be scrambled to mimic the texture of eggs and is a good vegan alternative.
shrimp - Substitute with chicken: Chicken can be used for those who prefer poultry over seafood.
bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh flavor.
green onions - Substitute with chives: Chives provide a similar mild onion flavor.
crushed peanuts - Substitute with sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor for those with peanut allergies.
lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor.
fish sauce - Substitute with soy sauce: Soy sauce provides a similar umami flavor and is suitable for vegetarians.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce.
tamarind paste - Substitute with lime juice and brown sugar: A mixture of lime juice and brown sugar can mimic the sweet and tangy flavor of tamarind paste.
brown sugar - Substitute with coconut sugar: Coconut sugar provides a similar sweetness with a slight caramel flavor.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
- Allow the Pad Thai to cool to room temperature before storing. This helps prevent condensation, which can make the noodles soggy.
- Transfer the Pad Thai to an airtight container. If you have a large batch, consider dividing it into smaller portions for easier reheating.
- Store the container in the refrigerator. Pad Thai can be kept in the fridge for up to 3-4 days.
- For freezing, place the cooled Pad Thai in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
- Label the container or bag with the date to keep track of its freshness. Pad Thai can be frozen for up to 2 months.
- When ready to eat, thaw the Pad Thai in the refrigerator overnight.
- Reheat the Pad Thai in a wok or skillet over medium heat. Add a splash of water or broth to help loosen the noodles and prevent them from drying out.
- Stir-fry until heated through, making sure the shrimp and eggs are thoroughly warmed.
- Garnish with fresh bean sprouts, green onions, crushed peanuts, and a squeeze of lime to refresh the flavors before serving.
How to Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of vegetable oil to the skillet.
- Add the leftover Pad Thai to the skillet.
- Stir-fry for 3-5 minutes, adding a splash of water or chicken broth to keep the noodles from drying out.
- Ensure the shrimp and eggs are heated through.
- Serve hot, garnished with additional crushed peanuts and lime wedges if desired.
Microwave Method:
- Place the leftover Pad Thai in a microwave-safe dish.
- Add a tablespoon of water or chicken broth to the dish to prevent the noodles from drying out.
- Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
- Microwave on medium power for 1-2 minutes.
- Stir the Pad Thai and check if it’s heated through. If not, continue microwaving in 30-second intervals.
- Serve immediately, garnished with fresh bean sprouts and green onions.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the leftover Pad Thai in an oven-safe dish.
- Add a splash of water or chicken broth to the dish to keep the noodles moist.
- Cover the dish with aluminum foil.
- Bake for 10-15 minutes, or until the Pad Thai is heated through.
- Remove from the oven and serve hot, with a squeeze of lime for added freshness.
Steaming Method:
- Place the leftover Pad Thai in a heatproof dish or a steamer basket.
- Set up a steamer over boiling water.
- Steam the Pad Thai for about 5-7 minutes, or until heated through.
- Carefully remove the dish from the steamer.
- Serve immediately, garnished with extra crushed peanuts and lime wedges if desired.
Best Tools for This Recipe
Wok: A versatile cooking pan with a rounded bottom, ideal for stir-frying the ingredients quickly and evenly.
Spatula: Used for stirring and flipping the ingredients in the wok to ensure even cooking.
Knife: Essential for chopping green onions and cutting the lime into wedges.
Cutting board: Provides a stable surface for chopping and cutting ingredients.
Measuring spoons: Necessary for accurately measuring the fish sauce, soy sauce, tamarind paste, and brown sugar.
Mixing bowl: Useful for beating the eggs before scrambling them in the wok.
Colander: Used to drain the soaked rice noodles after they have been softened in warm water.
Serving plates: For presenting the finished Pad Thai, garnished with crushed peanuts and lime wedges.
How to Save Time on Making This Dish
Prep ingredients in advance: Soak rice noodles and chop green onions ahead of time to streamline cooking.
Use pre-cooked shrimp: Save time by using pre-cooked shrimp; just heat them in the wok.
Ready-made tamarind paste: Opt for ready-made tamarind paste to avoid the hassle of making it from scratch.
Organize your workspace: Arrange all ingredients and utensils within reach before you start cooking.
Batch cook: Double the recipe and store leftovers for quick meals later in the week.
Pad Thai Recipe
Ingredients
Main Ingredients
- 200 g Rice noodles soaked in warm water for 20 minutes
- 2 tablespoon Vegetable oil
- 2 Eggs lightly beaten
- 200 g Shrimp peeled and deveined
- 1 cup Bean sprouts
- 3 Green onions chopped
- ¼ cup Crushed peanuts
- 1 Lime cut into wedges
Sauce
- 3 tablespoon Fish sauce
- 1 tablespoon Soy sauce
- 3 tablespoon Tamarind paste
- 2 tablespoon Brown sugar
Instructions
- 1. Soak the rice noodles in warm water for 20 minutes, then drain.
- 2. Heat oil in a wok over medium-high heat. Add the eggs and scramble until cooked. Remove and set aside.
- 3. In the same wok, add shrimp and cook until pink. Remove and set aside.
- 4. Add the soaked noodles to the wok, followed by the sauce ingredients. Stir-fry until the noodles are well coated.
- 5. Return the cooked eggs and shrimp to the wok. Add bean sprouts and green onions. Stir-fry for another 2-3 minutes.
- 6. Serve hot, garnished with crushed peanuts and lime wedges.
Nutritional Value
Keywords
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