Pad thai
Savor the authentic flavors of Pad Thai with this easy-to-follow recipe! Featuring tender rice noodles, juicy chicken, succulent shrimp, and a tangy sauce made with lime juice, fish sauce, and brown sugar. Topped with fresh scallions, spicy chili peppers, crispy mung beans, and fragrant coriander leaves, this dish is a vibrant and delicious meal that will transport your taste buds straight to Thailand. Perfect for weeknight dinners or special occasions!
Cook time 10 min
Prep time 30 min
Ingredients:
1 cup rice noodles2 tbsp lime juice
2 tbsp fish sauce
2 tsp brown sugar
2 tbsp peanut oil
2 chicken breasts
12 oz shrimps
1 cup scallions
2 red hot chili peppers
2 eggs
1 cup mung beans
1/2 cup coriander leaves
Pad Thai is a popular stir-fried noodle dish originating from Thailand. Known for its perfect balance of sweet, sour, salty, and savory flavors, Pad Thai combines tender rice noodles with juicy chicken, shrimp, eggs, and vibrant vegetables. It's a dish that's cherished worldwide for its delightful taste and relatively easy preparation.
Instructions:
- Soak the rice noodles in warm water for about 20-30 minutes until they are soft. Drain and set aside.
- In a small bowl, mix together the lime juice, fish sauce, and brown sugar. Stir until the sugar is dissolved. Set aside.
- Heat 1 tbsp of peanut oil in a large frying pan or wok over medium-high heat.
- Add the thinly sliced chicken breasts and cook for about 5-7 minutes, or until the chicken is fully cooked and golden brown. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tbsp of peanut oil. Add the shrimp and cook for about 3-4 minutes, until they turn pink and are cooked through. Remove and set aside with the chicken.
- To the same pan, add the chopped scallions and sliced red hot chili peppers. Stir fry for about 2 minutes.
- Push the vegetables to one side of the pan and pour in the beaten eggs. Scramble the eggs until they are fully cooked, then mix them with the vegetables.
- Add the soaked and drained rice noodles into the pan, along with the cooked chicken and shrimp.
- Pour the sauce over the top and gently toss everything together to combine. Ensure the noodles are well coated with the sauce.
- Toss in the mung bean sprouts and chopped coriander leaves. Stir everything together for an additional minute until everything is heated through.
- Transfer the pad thai to serving plates. Garnish with extra fresh coriander leaves and lime wedges if desired.
- Serve immediately while hot and enjoy your homemade Pad Thai!
Tips:
- Soak the rice noodles in warm water for about 20-30 minutes until they are soft but not mushy. This will ensure the noodles stir-fry properly without breaking apart.
- Use a wok or a large, deep pan to allow enough space for the ingredients to toss and cook evenly.
- Prepare all ingredients in advance and have them ready to add quickly as you cook; Pad Thai cooks fast and you don’t want to overcook any component.
- Keep the heat high during cooking to achieve the best texture for the noodles and proteins. High heat helps to get a slight char on the ingredients adding extra flavor.
- Add the eggs by creating a little well in the center of the pan, pushing the other ingredients to the edges; this allows the eggs to cook without making the noodles mushy.
- If you prefer a vegetarian version, you can replace chicken and shrimp with tofu and vegetables, while substituting fish sauce with soy sauce or a vegetarian alternative.
- Garnish generously with fresh coriander leaves and an extra squeeze of lime juice to enhance the freshness and flavor of the dish.
Making Pad Thai at home is a gratifying experience that allows you to enjoy this classic Thai dish fresh and flavorful. With its medley of delicious ingredients and harmonizing flavors, Pad Thai is sure to become a favorite in your cooking repertoire. Whether you're making it for a family dinner or a special occasion, this dish is bound to impress.
Nutrition per serving
4 ServingsCalories 330kcal
Protein 30g
Carbohydrates 22g
Fiber 1.56g
Sugar 4.55g
Fat 13g
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