Classic Pad Thai with a Modern Twist
This flavorful Pad Thai recipe brings together authentic ingredients with a modern flair, perfect for a quick and delicious meal in under 30 minutes!
Equipment
- Large Skillet
- Mixing Bowl
- Tongs
- Knife
Ingredients
8 oz rice noodles
2 tbsp tamarind paste (or fresh tamarind)
3 tbsp fish sauce (or vegan fish sauce alternative)
1 tbsp soy sauce
2 tbsp palm sugar (or brown sugar)
2 cloves garlic, minced
1 shallot, finely chopped
2 eggs, lightly beaten
1 cup firm tofu, cubed (or shrimp or chicken)
1 cup bean sprouts
1/4 cup roasted peanuts, crushed
2 green onions, chopped
1 lime, cut into wedges
Fresh cilantro for garnish
2 tbsp vegetable oil
Red pepper flakes (optional)
Instructions
- Soak the rice noodles in warm water for 20 minutes, then drain.
- In a small bowl, mix tamarind paste, fish sauce, soy sauce, and palm sugar until combined.
- Heat 1 tablespoon of oil in a pan over medium heat. Add garlic and shallot, sautéing until fragrant.
- Add the tofu or protein of choice and cook until golden. Set aside.
- In the same pan, add the remaining oil and pour in the beaten eggs. Scramble lightly, then push to the side of the pan.
- Add the soaked noodles and tamarind mixture. Toss to coat the noodles evenly.
- Add bean sprouts, green onions, and cooked tofu (or other proteins). Stir-fry until everything is well-mixed and heated through.
- Serve the Pad Thai garnished with crushed peanuts, lime wedges, cilantro, and optional red pepper flakes.
Notes
For a gluten-free option, ensure the soy sauce used is gluten-free. Adjust the sweetness and sourness of the sauce according to personal taste. Avoid over-soaking the noodles to maintain the desired texture.
Nutrition
Calories: 450kcalCarbohydrates: 62gProtein: 12gFat: 15gSaturated Fat: 3gCholesterol: 150mgSodium: 900mgPotassium: 300mgFiber: 4gSugar: 10gVitamin A: 700IUVitamin C: 20mgCalcium: 40mgIron: 3mg
Tried this recipe?Let us know how it was!