Name: Thai Tamarind Stir-Fried Rice Noodles
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 8 oz (225 g) dried flat rice noodles, 3-4 mm wide; 12 oz (340 g) medium shrimp, peeled and deveined; 2 large eggs, lightly beaten; 2 tablespoons vegetable oil, divided; 3 garlic cloves, minced; 2 shallots, finely chopped; 3 tablespoons tamarind paste; 3 tablespoons fish sauce; 3 tablespoons palm sugar, finely chopped (or brown sugar); 1 tablespoon rice vinegar; 1/2 teaspoon crushed red chili flakes; 2 cups fresh bean sprouts, divided; 1 cup garlic chives, cut into 2-inch pieces (or scallions); 1/3 cup roasted unsalted peanuts, coarsely crushed; 1 lime, cut into 4 wedges; 2 tablespoons dried shrimp, optional, soaked and chopped

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Pad Thai is Thailand's beloved street-food classic: chewy rice noodles tossed in a tangy-sweet tamarind sauce with shrimp, eggs, and crisp bean sprouts. Every bowl balances sour, salty, sweet, and a touch of heat, then gets finished with crushed peanuts and fresh lime.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

495 kcalCalories
16 gFat
3 gSaturated Fat
62 gCarbs
4 gFiber
14 gSugar
26 gProtein
1180 mgSodium
520 mgPotassium
110 mgCalcium
3.5 mgIron
18 mgVitamin C
180 mcgVitamin A

Ingredients

For the noodles and protein

8 oz (225 g) dried flat rice noodles, 3-4 mm wide
12 oz (340 g) medium shrimp, peeled and deveined
2 large eggs, lightly beaten
2 tablespoons vegetable oil, divided
3 garlic cloves, minced
2 shallots, finely chopped

For the Pad Thai sauce

3 tablespoons tamarind paste
3 tablespoons fish sauce
3 tablespoons palm sugar, finely chopped (or brown sugar)
1 tablespoon rice vinegar
1/2 teaspoon crushed red chili flakes

For the stir-fry and garnish

2 cups fresh bean sprouts, divided
1 cup garlic chives, cut into 2-inch pieces (or scallions)
1/3 cup roasted unsalted peanuts, coarsely crushed
1 lime, cut into 4 wedges
2 tablespoons dried shrimp, optional, soaked and chopped

Directions

Soak the rice noodles in warm water for 25 to 30 minutes until pliable but still firm; drain well and set aside.
Whisk the tamarind paste, fish sauce, palm sugar, rice vinegar, and chili flakes in a small bowl until the sugar dissolves; set the sauce aside.
Heat 1 tablespoon of the oil in a large wok or skillet over medium-high heat. Add the garlic and shallots and stir-fry for 30 seconds until fragrant.
Push the aromatics to the side, pour in the beaten eggs, and scramble briefly. Add the shrimp and stir-fry for 2 to 3 minutes until they turn pink and opaque.
Add the drained noodles and the prepared sauce to the wok. Toss vigorously for 2 to 3 minutes, stirring gently so the noodles absorb the sauce without breaking.
Toss in half the bean sprouts and all the garlic chives; stir-fry 30 seconds until just wilted but still crunchy.
Divide the noodles among four plates and immediately top each portion with the remaining bean sprouts, crushed peanuts, and a lime wedge.

Cook’s Notes

Prep every ingredient before you start cooking because Pad Thai comes together in under 5 minutes once the heat is on.
If the soaked noodles clump, rinse them briefly under cool water and toss with a teaspoon of oil to keep them separate.
Tamarind paste gives the signature tang; do not substitute with ketchup or sweet chili sauce.
For a vegetarian version, swap fish sauce for soy sauce or Thai soy seasoning and use pressed tofu instead of shrimp.
Leftover Pad Thai is best eaten within 1 day; reheat quickly in a hot skillet with a splash of water to refresh the noodles.

DinnerSavoureux