Pad Thai is stir-fried shrimp, chicken or tofu (or all three) enveloped in rice noodles swirling in a succulent sweet, salty, sour and spicy sauce then crowned with roasted peanuts. It has been a long-standing, family favorite due to its explosive flavor combinations. After all, it still IS pasta, right? This time in Asian form.
One of the wonderful things about Pad Thai is its amazingly magical balance of sour, salty, sweet and spicy created by the tamarind, fish sauce, sugar and chili sauce. That said, Pad Thai really only takes about 10 minutes to cook and things go quickly after the first ingredient hits the pan. The secret to success is making sure that you have all of the ingredients prepped before you start cooking.
It’s so easy to enjoy Pad Thai at home, even on a busy weeknight and with this recipe it is sure to become one of your favorite meals as well!
- 2 tablespoons tamarind concentrate (or 4 tablespoons lime juice)
- 3 tablespoons fish sauce (or soy sauce)
- 3 tablespoons sugar
- 1 tablespoon chili sauce or to taste
- 6 ounces rice noodles
- 1 tablespoon peanut oil
- 6 ounces shrimp, chicken or tofu
- 2 shallots, chopped
- 2 cloves garlic, chopped
- 1 egg, lightly beaten
- 2 tablespoons roasted peanuts, chopped
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- 1 lime lime cut into wedges
Heat the tamarind, fish sauce, sugar and chili sauce until the sugar is dissolved.Soak the noodles in water as directed on package until just pliable.
Heat oil in a large saute pan.
- Add shrimp, shallots and garlic and saute for 2-3 minutes.
- Add sauce and the noodles and mix and move to the side of the pan.
- Add egg, let it set a bit and then mix it into the noodles.
- Add peanuts and bean sprouts and cook for a minute.
- Add green onions and cilantro and remove from heat.
Recipe adapted from & photos courtesy of Cooking in a Closet