Pad Thai 泰式炒河粉

A classic Thai stir-fried noodle dish with a harmonious blend of sweet, sour, and savory flavors, typically featuring rice noodles, shrimp, tofu, peanuts, bean sprouts, and eggs.

Nutrition (per serving)

Ingredients

• 150g dried flat rice noodles
• 2 tbsp tamarind paste
• 3 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp water
• 2 tbsp vegetable oil
• 100g medium shrimp, peeled and deveined
• 50g firm tofu, pressed and cut into small cubes
• 1 large egg
• 50g fresh bean sprouts
• 2 tbsp chopped fresh chives
• 1 tbsp chopped pickled daikon radish
• 2 tbsp crushed roasted peanuts, for garnish
• 1 lime, cut into wedges, for serving
• 1 tsp dried chili flakes, for serving (optional)

Steps

1. Soak dried rice noodles in warm water until soft but still firm (al dente), about 15-20 minutes. Drain and set aside.
2. In a small bowl, combine tamarind paste, palm sugar, fish sauce, and water. Stir until palm sugar dissolves.
3. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add shrimp and tofu. Stir-fry until shrimp are pink and tofu is lightly browned. Remove from wok and set aside.
4. Add a little more oil if needed. Crack egg into the wok and scramble until just cooked.
5. Add soaked noodles to the wok with the egg. Pour Pad Thai sauce over the noodles. Stir-fry for 2-3 minutes, tossing to coat the noodles evenly.
6. Return the cooked shrimp and tofu to the wok. Add bean sprouts, chives, and pickled daikon radish. Toss everything together for another 1-2 minutes until vegetables are slightly softened but still crisp.
7. Transfer Pad Thai to plates. Garnish with crushed roasted peanuts, lime wedges, and dried chili flakes if desired. Serve immediately.

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