Description
A restaurant-style Pad Thai that balances salty, sweet, sour, and spicy flavors using just five core ingredients. This quick 30-minute weeknight dinner uses soaked rice noodles, a simple sauce, and crispy peanuts for an authentic taste without the takeout price.
Ingredients
Scale
- 8 ounces (225g) flat rice noodles (medium width)
- 3 tablespoons (45ml) fish sauce
- 2 tablespoons (30g) tamarind paste
- 2 tablespoons (25g) brown sugar
- 1 tablespoon (15ml) soy sauce
- 1 teaspoon (5ml) white vinegar (optional)
- 2 tablespoons (30ml) vegetable oil (divided)
- 2 large eggs
- 1 cup (150g) shrimp or chicken (cooked or raw)
- 1/2 cup (60g) dry roasted peanuts, crushed
- Green onions and cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Soak rice noodles in hot (not boiling) water for 10 minutes until pliable but firm. Drain, rinse with cold water, and toss with a teaspoon of oil to prevent sticking.
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, soy sauce, and vinegar until the sugar is dissolved. Taste and adjust for balance.
- Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add shrimp or chicken and cook until just done. Remove from pan and set aside.
- Add the remaining tablespoon of oil to the same pan. Scramble eggs quickly, breaking them into small pieces, then push to the side.
- Add soaked noodles to the pan and pour the sauce over them. Toss to combine.
- Add the cooked protein back into the pan. Toss everything together for 2-3 minutes until noodles are glossy, coated, and heated through.
- Remove from heat. Sprinkle with crushed peanuts, green onions, and cilantro. Toss once more and serve immediately with lime wedges.
Notes
Do not boil the rice noodles; soaking them in hot water prevents them from becoming mushy. Ensure the sauce is balanced before adding to noodles. Cook in batches if feeding a crowd to avoid steaming the noodles. Do not freeze leftovers as rice noodles lose texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 55
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Thai food, weeknight dinner, easy recipe, rice noodles, stir fry, 5 ingredient recipe, gluten-free option