Best Pad Thai Recipe
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Pad Thai is a beloved Thai street food dish, known for its perfect harmony of sweet, savory, tangy, and spicy flavors. This recipe is a quicker, easier version of the classic dish, making it perfect for weeknight dinners or when you’re craving a delicious and satisfying meal in a hurry. Featuring tender rice noodles, a vibrant sauce, crunchy peanuts, fresh veggies, and your choice of protein, this Pad Thai is ready in just 30 minutes without compromising on taste.
Ingredients
Instructions
Prepare the Sauce and Noodles:
Mix the Sauce: In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, rice vinegar, and chili paste (if using). Set aside.
Cook the Noodles: Soak the rice noodles in hot water for 5-7 minutes or cook according to package instructions until tender but still firm. Drain and set aside.
Cook the Pad Thai:
Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.
Cook the Protein: Add the chicken or shrimp and stir-fry for 3-4 minutes, or until cooked through. Remove from the pan and set aside.
Scramble the Eggs: Push the chicken or shrimp to one side of the pan (or remove it) and crack the eggs directly into the skillet. Scramble until just set, then mix with the protein.
Sauté the Aromatics: Add the garlic and green onions to the skillet, stirring until fragrant, about 30 seconds.
Combine Everything: Add the cooked noodles to the skillet, followed by the Pad Thai sauce. Toss everything together to coat the noodles evenly.
Add Veggies and Peanuts: Stir in the bean sprouts, carrots, and half of the chopped peanuts. Toss to combine and warm through.
Serve the Pad Thai:
Plate and Garnish: Divide the Pad Thai into bowls or plates. Top with the remaining peanuts, lime wedges, and optional garnishes like cilantro or Thai basil.
Enjoy: Serve immediately while hot, with extra lime wedges on the side for added tang.
