Pad Thai Recipe
Servings: 4 people
Cost: 30
Ingredients
- 10-12 oz 3mm rice noodles
- 1/3 cup Chopped peanuts (unsalted)
- ¼ cup Chopped green onions/scallions
- 2 tsp Garlic
- 1 Lime
- 2-4 eggs
- 4-5 Tbsp. neutral cooking oil
- 1 cup bean sprouts or shredded carrots
Pad Thai Sauce:
- 60 g Tamarind paste
- 60 g Fish sauce (or tamari for vegan)
- 240 g Palm sugar
- 1 tsp Thai chili
Proteins (choose 1):
- 1-2 cups tofu, shrimp, or pieces of chicken
Instructions
Soak the Noodles
- Soak the rice noodles in hot tap water for at least 20 minutes while you prep the ingredients. They are ready when you are able to easily wrap a noodle around your finger. Tip: if you like a very saucy pad Thai, discard 1/4 of the noodles.
- Continue with the recipe...
Prep
- Mince the garlic.
- Roughly chop the palm sugar into smaller pieces.
- Prep your protein by cleaning and cutting into pieces.
- (Optional) If adding eggs, crack 2-4 of them into a small bowl.
Make the Sauce
- In a small saucepan, combine ALL of the palm sugar, fish sauce (or tamari for vegan), tamarind paste, (optional) Thai chili, and 1/4 cup of water and stir over medium heat until the sugar dissolves. Reduce heat to low and simmer to thicken (it should have a syrup-like consistency).
- Coat your protein from step 2 with 2 Tbsp. of pad Thai sauce.
Stir Fry the Noodles
- Drain the noodles. Preheat a wok or large non-stick stockpot on medium-high. Add 2-3 Tbsp. of cooking oil.
- When oil is heated, carefully add the garlic, stir fry for a few seconds, then add drained noodles and 1/4 cup of water.
- Stir fry the noodles (using 2 cooking spoons to toss) until they dry out. Then add pad Thai sauce from step 3. Fry until noodles are almost soft enough to eat (they will be chewy).
Fry the Proteins & Egg
- Return the cooked noodles back to the large bowl.
- Heat 2-3 Tbsp. of cooking oil in the wok/pot on medium-high heat. Fry your protein until cooked through and lightly browned.
- Push the protein to one side of the pan and pour the eggs onto the other side. Lightly scramble the eggs until just cooked.
Toss, Garnish, and Serve
- Add the noodles back to the wok/pot along with half of the peanuts. Stir fry until well-combined. If the noodles are dry, add 1/4-1/2 cup of water and cook longer.
- Divide your stir-fried noodles between plates and top with remaining peanuts, green onions/scallions, lime, and (optional) mung bean sprouts, or shredded carrot.
- Tip: add a splash of water when reheating leftovers!
- Bon appétit! Or “gin hâi a-ròi” in Thai.