Easy Pad Thai Recipe

So, picture this: you’ve had a long day, and all you want is to twirl some chopsticks around a bowl of deliciousness that makes your taste buds dance. Enter my homemade Pad Thai, where juicy shrimp, crunchy peanuts, and a symphony of flavors come together quicker than you can say “instant noodles.” Let’s dive into this vibrant, tangy, and oh-so-satisfying culinary escape you can whip up right in your kitchen.

My easy Pad Thai recipe is one I love to whip up. It is packed with shrimp (my favorite protein), roasted peanuts, and fresh vegetables like bean sprouts and bell peppers.

In my wok, I mix together tamarind paste, fish sauce, and fresh lime juice—the Holy Trinity of Pad Thai flavor. The balance is right—sweet, salty, and tangy.

Nutritionally, too, this Pad Thai has it going on. Rice noodles provide carbs for energy and are a delectable vehicle for the dish.

And there’s enough protein to make it satisfying.

Ingredients

• Rice noodles: Gluten-free, a source of carbohydrates, they provide a chewy texture.
• Shrimp: High in protein and low in calories, offering a fresh, savory taste.
• Garlic: Adds aromatic flavor; contains antioxidants and may boost immune health.
• Red bell pepper: Rich in vitamin C, adds sweetness and vibrant color.
• Fish sauce: Offers a deep umami flavor essential in Thai cuisine.
• Tamarind paste: Provides a tangy, sour note balancing sweet and savory.
• Peanuts: Provide crunch, healthy fats, protein, and add a nutty taste.

Ingredient Quantities

• 8 oz (225g) dried rice noodles
• 2 tablespoons vegetable oil
• 1 pound (450g) shrimp, peeled and deveined
• 2 large eggs, lightly beaten
• 3 cloves garlic, minced
• 1 cup bean sprouts
• 1 red bell pepper, thinly sliced
• 3 green onions, chopped
• 1/4 cup roasted peanuts, chopped
• 3 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons tamarind paste
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1/4 teaspoon red pepper flakes (optional)
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

How to Make this

1. Let the rice noodles steep in warm water for 20-30 minutes. They should be softened by this time. Pour the noodles into a colander, then set them aside.

2. In a tiny bowl, mix well the fish sauce, sugar, tamarind paste, lime juice, and soy sauce. Put the sauce aside.

3. In a large pan or wok, over medium-high heat, add 1 tablespoon of vegetable oil. When hot, add the shrimp and cook until they are entirely cooked through and have turned pink, about 2-3 minutes. Transfer to a plate, remove from the heat, and set aside.

4. Add the oil that is left, one tablespoon, to the same pan. Into this pan, add the garlic that has been minced. Cook this mixture for about 30 seconds and until it is very aromatic.

5. Move the garlic to one side and pour the beaten eggs into the pan. Until the eggs are just cooked through, scramble them. Then, amalgamate the eggs with the garlic.

6. Place the drained rice noodles in the pan and pour over the prepared sauce. Toss everything to coat the noodles with the sauce.

7. Put the shrimp back in the pan, and introduce the bean sprouts, red bell pepper, and 2/3 of the split green onions. Stir-fry them all together for 2-3 minutes until everything is heated through.

8. Add the chopped peanuts and red pepper flakes, then give it another toss to mix.

9. Take the pan or wok off the heat. Decorate with fresh cilantro leaves and the leftover green onions.

10. Present right away with lime wedges at the side for an extra zing. Enjoy your simple make-at-home Pad Thai!

Equipment Needed

1. Large bowl
2. Small bowl
3. Colander
4. Large pan or wok
5. Spatula
6. Plate
7. Knife and cutting board
8. Measuring spoons
9. Tongs or chopsticks

FAQ

• Q: Can I use chicken instead of shrimp?A: Yes, you can use chicken instead of shrimp. Use an equal amount of thinly sliced chicken breast or thigh.
• Q: What type of rice noodles should I use?A: Use flat, wide rice noodles that are commonly used for Thai cooking, often labeled in stores as “Pad Thai” noodles.
• Q: Is there a substitute for tamarind paste?A1: You can replace tamarind paste in a recipe with a mixture of lime juice and brown sugar, but expect the final dish to taste somewhat different than it would if you had used the tamarind.

  1. Lime juice
  2. Brown sugar
  3. Use these in equal parts to replace tamarind paste.

  Of course, this won’t work in dishes where you rely on the tamarind paste for things like thickening or binding, and it won’t work as a flavor substitute in any dish where you want the tamarind flavor to shine through.

• Q: Can I make this dish vegetarian?A: For sure! You can leave out the shrimp and replace it with tofu or more vegetables, and you can replace the fish sauce with soy sauce or tamari.
• Q: How do I prevent the noodles from sticking together?A: To stop the noodles from sticking, boil them until they’re just tender, rinse them under cold running water, and add a little bit of oil before mixing them into the stir-fry.
• Q: Is it very spicy?A: The dish is moderately spicy, but you can make it more or less so by adding or omitting red pepper flakes.
• Q: Can I prepare this dish in advance?A: Because of the noodle texture, it’s best served fresh, but quick cooking can occur if the ingredient prep is done beforehand.

Easy Pad Thai Recipe Substitutions and Variations

For a different protein option, use chicken or tofu instead of shrimp.
Substitute fish sauce with soy sauce or tamari in the vegetarian version.
Substitute regular white sugar with brown sugar or palm sugar to achieve a deeper flavor.
If you can’t find tamarind paste, use a mix of lime juice and a little brown sugar for the same sweet-and-sour flavor.
Instead of vegetable oil, you can use sunflower oil or peanut oil.

Pro Tips

1. Noodle Preparation: To prevent the rice noodles from becoming mushy, check them after soaking for about 15 minutes, as noodle thickness can vary. They should be pliable but still firm to the bite, as they’ll continue cooking in the pan. A quick rinse with cold water after draining can help stop the cooking process.