Classic Pad Thai

Name: Classic Pad Thai
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 8 oz rice noodles; 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 cup cooked shrimp or tofu, cubed; 2 eggs, lightly beaten; 1 cup bean sprouts; 1/4 cup scallions, sliced; 1/4 cup peanuts, crushed; 3 tablespoons fish sauce; 1 tablespoon tamarind paste; 1 tablespoon sugar; 1 lime, cut into wedges; Fresh cilantro for garnish

Recipes

Veggie Fresh on 19 फ़रवरी 2025

Experience the vibrant flavors of classic Pad Thai, a popular Thai noodle dish that combines the delightful taste of stir-fried rice noodles with a melange of proteins and fresh vegetables. The savory-sweet sauce, made with fish sauce and tamarind, perfectly balances the textures of the crunchy peanuts and bean sprouts. Ideal for a quick weeknight dinner or a weekend feast, this dish will transport your taste buds straight to Thailand in the comfort of your home. Perfectly garnished with lime and cilantro!

Classic Pad Thai

Rated 5.0 stars by 1 users

Cuisine

Thai

Servings

2

Prep Time

20 minutes

Cook Time

10 minutes

Calories

600

Experience the vibrant flavors of classic Pad Thai, a popular Thai noodle dish that combines the delightful taste of stir-fried rice noodles with a melange of proteins and fresh vegetables. The savory-sweet sauce, made with fish sauce and tamarind, perfectly balances the textures of the crunchy peanuts and bean sprouts. Ideal for a quick weeknight dinner or a weekend feast, this dish will transport your taste buds straight to Thailand in the comfort of your home. Perfectly garnished with lime and cilantro!

Ingredients

8 oz rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
1 cup cooked shrimp or tofu, cubed
2 eggs, lightly beaten
1 cup bean sprouts
1/4 cup scallions, sliced
1/4 cup peanuts, crushed
3 tablespoons fish sauce
1 tablespoon tamarind paste
1 tablespoon sugar
1 lime, cut into wedges
Fresh cilantro for garnish

View Cart (0) Checkout

Directions

Soak the rice noodles in hot water for about 20 minutes or until soft, then drain.
In a large skillet or wok, heat the vegetable oil over medium-high heat. Add minced garlic and sauté until fragrant.
Add shrimp or tofu and stir-fry until cooked through. Push to one side of the skillet.
Pour the beaten eggs into the empty side and scramble until just set.
Mix in the soaked noodles, then add fish sauce, tamarind paste, and sugar. Toss everything together well.
Add bean sprouts and scallions, stir-frying for another 2 minutes.
Serve hot, garnished with crushed peanuts, lime wedges, and fresh cilantro.