Name: How to Make Pad Thai
Prep time: 60 min
Ingredients: 7 oz 200g rice stick noodles; 3.5 oz 100g shrimps, peeled and cleened; 4.5 oz 130g extra firm tofu; 2 tbsp vegetable oil; 2 garlic cloves; 2 tbsp pickled radish (minced (optional)); 2 eggs; 1 tbsp tamarind concentrate; Lemon/lime; 3 tbsp Sugar; 1 tbsp Sriracha (optional); 3 tbsp fish sauce; 1/4 cup 40g roasted peanuts, chopped; 3 oz 90g bean sprouts; 1 oz 30g Spring onion

How to Make Pad Thai

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Learn how to make traditional Pad Thai with shrimp and tofu. Quick recipe that you can make for lunch or dinner.

A plate of pad Thai garnished with chopped peanuts, a lemon wedge, bean sprouts, and green onions. The dish includes stir-fried noodles with shrimp and is placed on a white plate on a wooden table.

How to Make Pad Thai

5 from 1 vote

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Prep Time 1

WORK TIME 10

DIFFICULTY Medium

Cuisine Thai

Servings yields

Ingredients

7 oz 200g rice stick noodles
3.5 oz 100g shrimps, peeled and cleened
4.5 oz 130g extra firm tofu
2 tbsp vegetable oil
2 garlic cloves
2 tbsp pickled radish minced (optional)
2 eggs
1 tbsp tamarind concentrate
Lemon/lime
3 tbsp Sugar
1 tbsp Sriracha optional
3 tbsp fish sauce
¼ cup 40g roasted peanuts, chopped
3 oz 90g bean sprouts
1 oz 30g Spring onion

Instructions

DIRECTIONS

1. In a large bowl full of water soak noodles for 1 hour.
2. Make the sauce: I a small bowl combine tamarind paste, 3 table spoons water, fish sauce, sugar and sriracha (optional). Mix well and set aside.
3. Prepare all the ingredients: slice spring onion, dice the tofu, crush garlic cloves, chop the peanuts and mince the pickled radish. Set aside.
4. Warm a wok or large frying pan over medium-high heat. Add 2 tablespoons. Add crushed garlic and chopped pickled radish and stir-fry 1 minute.
5. Add shrimps, stir fry 1-2 minutes. Add tofu, stir fry until tofu and shrimps are golden, about 2-3 minutes.
6. Add the noodles and pour the sauce. Stir-fry 1-2 minutes, if needed and more water.
7. Push ingredients aside, making room in the center of your wok/pan and crack in the eggs. wait 20-30 seconds and scramble the egg. Stir all together.
8. Add half of the sliced spring onions, half of the chopped peanuts, half of the bean sprouts and cook for 1-2 minutes. Turn off heat.
9. Transfer pad Thai to plate, garnish with the remaining spring onions, peanuts and bean sprouts. and garnish with lime/lemon wedges.
Notes:
• don’t make more than 2 serving in one pan/wok. It will be difficult to cook the noodles.
• Instead of white sugar originally use palm sugar.
• You can add or substitute one of the proteins with chicken breast.