1. Recipes

How to Make Pad Thai Noodles - A Step-by-Step Guide

If you're a fan of Thai cuisine, then you've probably heard of Pad Thai. This iconic dish is known for its irresistible combination of flavors and textures, making it a favorite among food lovers all over the world. Pad Thai noodles are a Thai street food classic that can be found on nearly every corner in Thailand. With its sweet, sour, and savory flavors, Pad Thai has become a staple in Thai cuisine and is a popular option on many restaurant menus.

Pad Thai noodles are made with thi...

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Ingredients

  • 7 ounces 1/4-inch thick rice stick noodles
  • 2 tablespoons vegetable oil
  • 2 tablespoons raw peanuts, or more to taste
  • 6 Thai chile peppers, seeded and minced, or more to taste
  • 1 shallot, minced, or more to taste
  • 3 cloves garlic, minced, or more to taste
  • 1 pound boneless chicken, cut into 1/4-inch strips
  • ⅓ cup extra-firm tofu, cut into matchsticks
  • 2 ½ tablespoons white sugar
  • 2 tablespoons tamarind paste
  • 1 ½ tablespoons fish sauce
  • ½ teaspoon ground white pepper, or to taste
  • 1 egg
  • ¼ pound large shrimp - peeled, deveined, and tails removed (Optional)
  • 1 cup bean sprouts (Optional)
  • 1 cup chopped fresh chives (Optional)
  • 1 lime, juiced

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 10 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 4 servings

  • Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
  • Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
  • Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
  • Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

    • Nutrition

    536 cal.

    • Total Fat: 15g
    • Saturated Fat: 3g
    • Cholesterol: 148mg
    • Sodium: 626mg
    • Total Carbohydrate: 66g
    • Dietary Fiber: 3g
    • Total Sugars: 13g
    • Protein: 36g
    • Vitamin C: 178mg
    • Calcium: 154mg
    • Iron: 5mg
    • Potassium: 678mg

    Categories

    Stir-fry recipes
    Noodle recipes
    Thai recipes
    Street food recipes