Pad Thai

If you’re a fan of pad Thai, this recipe delivers everything you crave - springy rice noodles, a sublime sweet/savory sauce, and a variety of flavorful, colorful additions.

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegetarian

Keyword noodles, pad thai

Prep Time 15

Cook Time 10

Servings

Calories 654kcal

Author Robin Miller

Ingredients

For the pad Thai sauce

5 tablespoons light brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste or puree or 1 tablespoon tamarind concentrate and 2 tablespoons water
1 tablespoon soy sauce regular or low sodium

For the stir fry

8 ounces flat rice noodles often called pad Thai noodles
2 tablespoons vegetable oil plus more if needed
8 ounces uncooked shrimp peeled and deveined
8 ounces boneless skinless chicken breasts cut into bite-size pieces
4 ounces extra-firm tofu cut into 1-inch pieces
1 red bell pepper seeded and sliced into thin strips
3 cloves garlic minced
2 large eggs lightly beaten
1 cup fresh bean sprouts plus more for serving
3 green onions chopped and divided
1/2 cup dry roasted peanuts chopped and divided
1/4 cup chopped fresh cilantro
2 limes cut into wedges

Instructions

In a small bowl, whisk together the sauce ingredients – brown sugar, fish sauce, tamarind, and soy sauce. Set aside.
Cook the noodles according to the package instructions, just until tender. Rinse the noodles under cold water to prevent further cooking. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink. Add the shrimp and tofu and cook for 2 to 3 minutes, until the shrimp are starting to turn opaque and bright orange.
Add the bell pepper and garlic and cook for 1 minute.
Push everything to one side of the pan to make room for the eggs. If necessary, add a little oil to the empty side of the pan if it’s dry.
Add the eggs to the pan and cook until cooked and still moist, breaking them into small pieces as they cook.
Add the noodles, sauce mixture, bean sprouts, most of the green onions (reserving some for garnish), and ¼ cup of the peanuts to the pan and toss to combine.
Cook for 1 to 2 minutes to heat through, allowing the noodles to absorb the sauce.
Garnish with more bean sprouts, peanuts, and cilantro and serve with lime wedges on the side.

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