Teresa's Recipes
Pad Thai
Pad Thai is a beloved Thai street food dish that perfectly marries the flavors of sweet, salty, and spicy in a delightful stir-fry. Originating in the 1930s, this dish was popularized as part of a national campaign to promote rice noodles as a staple in Thailand. With its combination of tender rice noodles, succulent shrimp, crispy tofu, and fresh vegetables, Pad Thai delivers a symphony of textures and tastes in every bite. Garnished with crunchy peanuts and zesty lime, this dish is not just a meal; it's an experience.
Ingredients
- 8 ounces Rice noodles
- 1/4 teaspoon Salt
- 1 tablespoon (adjust for spice preference) Sriracha sauce
- 1 tablespoon Sugar
- 2 tablespoons Tamarind paste
- 3 tablespoons Fish sauce
- 2 tablespoons, divided Vegetable oil
- 1/4 cup, crushed (for garnish) Peanuts
- 1, cut into wedges Lime
- 1/2 cup, sliced Green onions
- 1 cup Bean sprouts
- 3 cloves, minced Garlic
- 2, beaten Eggs
- 8 ounces, diced Firm tofu
- 8 ounces, peeled and deveined Shrimp
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 20g
- Carbs: 50g
- Protein: 25g
- Sodium: 900mg
- Sugar: 5g
Instructions
- Soak the rice noodles in warm water for about 15 minutes, or until they are soft. Drain and set aside.
- In a small bowl, whisk together the fish sauce, tamarind paste, sugar, and sriracha sauce to create the Pad Thai sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are cooked through. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of vegetable oil and the minced garlic. Sauté for about 1 minute, until fragrant.
- Push the garlic to one side of the pan and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix with the garlic.
- Add the diced tofu, bean sprouts, and sliced green onions to the pan. Cook for about 2 minutes, until the tofu is heated through.
- Add the drained rice noodles and the prepared Pad Thai sauce to the pan. Toss everything together until the noodles are well coated in the sauce.
- Add the cooked shrimp back to the pan and toss to combine with the noodles and vegetables.
- Remove from heat and serve hot, garnished with crushed peanuts and lime wedges.
Tips
- For a vegetarian version, omit the shrimp and use additional tofu or vegetables like bell peppers and carrots.
- Feel free to customize the spice level by adjusting the amount of sriracha sauce.
- For added flavor, consider topping your Pad Thai with fresh cilantro or bean sprouts.