cookingoThailand
🇹🇭 A TASTE OF THAILAND
Pad Thai.
Thailand's national noodle dish — stir-fried rice noodles with shrimp, egg, tofu, and an iconic tamarind sauce. Sweet, sour, salty, and nutty in every bite.
- Total time
- 30 min
- Servings
- 2 people
- Difficulty
- Medium
Ingredients
For 2 servings · Check off as you go
0 of 10 ingredients ready
Let's make it.
5 stepsSoak the noodles
Soak rice noodles in room temperature water for 30 minutes until pliable but NOT fully soft. They will finish cooking in the wok.
30 min
Make the sauce
Mix tamarind paste, fish sauce, and palm sugar until sugar dissolves. Taste — it should be balanced: tangy, salty, and slightly sweet.
3 min
Fry the protein
On highest heat, stir-fry tofu until golden. Push to the side, add shrimp and cook until pink. Remove everything from the wok.
5 min
Cook the noodles
Add oil, add drained noodles and pad thai sauce. Toss until noodles absorb the sauce and start to caramelize slightly, about 2-3 minutes.
4 min
Add eggs and finish
Push noodles to the side, scramble eggs in the space, then mix through the noodles. Add bean sprouts, green onions, and cooked protein. Toss everything together. Serve with crushed peanuts, lime, and extra fish sauce.
4 min
Cooking Tips
Use a ripping-hot wok and cook in small batches. Too many ingredients at once steams instead of stir-fries, losing the essential "wok hei" — the smoky breath of the wok.
Nutrition per Serving
Recipe-provided estimates; values vary with ingredients and serving size.
- calories
- 560 kcal
- protein
- 32 g
- carbs
- 68 g
- fat
- 16 g
- fiber
- 3 g
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