Pad Thai
A classic Thai stir-fried noodle dish with a savory and tangy sauce, chicken, shrimp, and peanuts.
1h 40m4Servings
Nutrition
537kcal
21gProtein
76gCarbs
17gFat
Ingredients
PAD THAI SAUCE
Thai Fish Sauce
4 tbsp
Sugar
50 g
Bottled Tamarind Paste
3 tbsp
Fresh Lime Juice
1 tbsp
Rice Wine Vinegar (unseasoned)
1 tbsp
Sweet Paprika
Optionalfor color (optional)
1 tbsp
Chili Sauce
such as Sriracha
2 tsp
PAD THAI
Medium-Width Rice Sticks
soaked
3½ cups
Banana Leaf
Optionalcut into circles, for plating (optional)
1 whole
Vegetable Oil
such as canola, grapeseed, or peanut oil
2 tbsp
Garlic
roughly chopped
3.5 cloves
Thai-Style Baked Tofu
sliced
½ cup
Dried Shrimp
1 tsp
Chicken
cut into thin strips, 1-inch lengths
½ cup
Eggs
2 whole
Salted Turnip
minced
4 tsp
Shrimp
peeled and cleaned
8 whole
Bean Sprouts
1 cup
Dry-Roasted Unsalted Peanuts
crushed
¼ cup
Garlic Chives
or scallions, cut into 2-inch bias strips
3 whole
Lime
cut for garnish
1 whole
Equipment
Cast Iron Skillet
Instructions
1Prepare the Sauce
Combine Sauce Ingredients
In a small bowl, stir together the fish sauce, sugar, tamarind paste, lime juice, vinegar, paprika (if using), and chili sauce. Set aside.
2Prepare Noodles and Plating
1h
1hSoak Noodles
Soak the rice stick noodles in enough warm water to cover for 1 hour.
Prepare Banana Leaf
If using, cut the banana leaf into round shapes using an overturned bowl. Place on the serving platter and hold for plating.
3Stir-fry Aromatics and Proteins
10m
10mHeat Pan and Oil
Heat a cast iron pan over high heat. Add the vegetable oil and coat the pan completely. When the pan starts to smoke, add the garlic and stir for 5 seconds.
Cook Tofu and Shrimp
Add the tofu and dried shrimp and stir-fry until they begin to soften, 3 to 4 minutes.
Cook Chicken
Add the chicken pieces and stir-fry until no longer pink, 1 to 2 minutes.
4Add Noodles and Eggs
5m
5mCook Eggs
Push ingredients in the pan to one side and let the oil settle in the center of the pan. Crack the eggs into the pan. Allow to set until half-cooked, about 30 seconds, then lightly scramble.
Combine and Cook Noodles
Combine the scrambled eggs with the remaining cooked ingredients in the pan, scraping the bits from the pan before they burn. Add 3 cups of the drained noodles and cook until softened, 2 to 3 minutes.
5Finish the Pad Thai
5m
5mAdd Turnip and Shrimp
Add the salted turnip and shrimp. Cook until both the chicken and shrimp are medium doneness, about 1 minute.
Incorporate Sauce
Add the sauce mixture and fold together until all the liquid is absorbed, about 2 minutes.
Steam Sprouts and Chives
Place half of the bean sprouts, half of the crushed peanuts, and the garlic chives (or green onions) in the center of the noodles, and then spoon some noodles over them to cover and let steam for 30 seconds. If the pan seems dry, add a small amount of the noodle soaking water.
6Serve
Plate and Garnish
Transfer to a serving plate with the banana leaf circle (if using), and garnish with the remaining bean sprouts, peanuts, and lime wedges.
Tips
Ensure your pan is very hot before adding ingredients to achieve the characteristic wok hei flavor.
Don't overcrowd the pan; cook in batches if necessary to ensure proper stir-frying.
Taste the sauce before adding it to the noodles and adjust sweetness, sourness, or saltiness as needed.