Description
Savory pad thai brings together rice noodles, tender proteins, and crunchy peanuts in a tangy sauce. Layers of authentic Thai flavors combine perfectly to create a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 7 to 8 oz (198 to 226 g) dried pad Thai noodles (thin, flat rice noodles)
- 8 oz (226 g) raw jumbo peeled and deveined shrimp (optional for non-vegan)
- 7 oz (198 g) extra-firm tofu
- 4 large eggs (or vegan egg alternatives like scrambled tofu for a vegan option)
- 2 tbsps (30 g) small dried shrimp (optional for non-vegan)
- 2 cups (100 g) mung bean sprouts
- 4 tbsps (60 mL) vegetable oil, divided, with more as needed
- 1 medium shallot, finely chopped
- 3 cloves garlic, minced
- 2 medium scallions or 6 garlic chives, chopped
- ¼ cup (40 g) Thai sweet preserved radish, diced
- ¼ cup (56 g) palm or coconut sugar paste (or palm sugar in a block or puck)
- 3 tbsps (45 mL) fish sauce (or vegan fish sauce alternative)
- 3 tbsps (45 mL) tamarind concentrate or prepared tamarind pulp
- 3 tbsps (45 mL) water
- 1 ½ tsps (7 g) kosher salt
Instructions
- Noodle Preparation: Submerge dried Pad Thai noodles in lukewarm water for 30 minutes until pliable, then drain completely using a colander.
- Tofu Processing: Press extra-firm tofu between towels with a weighted baking sheet for 30 minutes, then slice into uniform 1-inch cubes after salting.
- Sauce Crafting: Combine palm sugar paste, fish sauce, tamarind concentrate, and water in a saucepan. Boil, then simmer until achieving a syrupy texture, then set aside.
- Ingredient Preparation: Finely mince garlic and shallots, chop preserved radish, crush roasted peanuts, and prepare dried shrimp, scallions, bean sprouts, and eggs.
- Protein Searing: Heat vegetable oil in a wok, stir-fry tofu until golden-brown, remove and repeat with shrimp until opaque. Transfer both to a holding bowl.
- Noodle Infusion: Sauté shallots and garlic, add peanut mixture, then incorporate noodles and sauce. Stir continuously, adding water if needed to prevent sticking.
- Egg Integration: Create soft scrambled eggs in the wok, then reintroduce tofu, shrimp, and noodles. Gently toss to distribute egg pieces throughout the mixture.
- Final Touches: Push noodle mixture aside, quickly wilt scallions and bean sprouts in the empty wok section, then thoroughly combine all ingredients.
- Serving Presentation: Transfer Pad Thai to a platter, garnish with lime wedges, additional bean sprouts, scallions, banana blossom, and optional condiments like crushed peanuts and red pepper flakes.
Notes
- Noodle Soaking Technique: Ensure lukewarm water fully covers noodles, preventing uneven softening and potential hardness in certain sections.
- Tofu Pressing Hack: Salt and weighted pressing removes excess moisture, creating crispier texture and better absorption of flavors during stir-frying.
- Sauce Consistency Check: Simmer until sauce reaches syrupy thickness, which helps noodles coat evenly and prevents watery final dish.
- Wok Temperature Control: Maintain medium-high heat to achieve proper caramelization and prevent ingredients from becoming soggy or burning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 200 mg