Thai stir-fried rice noodles
Ingredients
- 10ozdried rice noodles
- 1/4cupvegetable oil
- 2pieceshallots, thinly sliced
- 1clovegarlic, minced
- 1lbboneless, skinless chicken thighs or tofu cubes, cut into bite-sized pieces
- 2piecelarge eggs, beaten
- 1/2cupbean sprouts
- 1/4cupchopped roasted peanuts
- 3tbsptamarind sauce
- 2tbspfish sauce
- 1tbspoyster sauce (optional)
- 1tbspwhite sugar
- 1/2piecelime, juiced
- 1/4cupchopped fresh cilantro
- 1pinchred pepper flakes (optional)
Nutrition (per serving)
Calories
930.0kcal (46.5%)
Protein
48.0g (96%)
Carbs
105.0g (38.18%)
Sugars
7.5g (15%)
Healthy Fat
25.1g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
How to make Pad Thai
Soak the rice noodles in warm water for 10 minutes, or according to package instructions, until softened. Drain and rinse under cool water.
In a small bowl, whisk together tamarind sauce, fish sauce, oyster sauce (if using), sugar, and lime juice. Set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil.
Add the shallots and garlic to the hot oil and cook for 30 seconds, until fragrant.
Add the chicken or tofu and cook for 5-7 minutes, or until browned and cooked through.
Push the cooked protein to the side of the pan and add the beaten eggs. Scramble the eggs until cooked through.
Add the drained and rinsed rice noodles to the pan along with the cooked protein and eggs. Toss to combine.
Pour in the prepared tamarind sauce mixture and toss everything together to coat the noodles evenly.
Cook for another 1-2 minutes, until the sauce is heated through and the noodles are softened.
Remove from heat and garnish with bean sprouts, chopped roasted peanuts, chopped fresh cilantro, and a pinch of red pepper flakes (optional).
Nutrition (per serving)
Nutrition (per serving)
Calories
930.0kcal (46.5%)
Protein
48.0g (96%)
Carbs
105.0g (38.18%)
Sugars
7.5g (15%)
Healthy Fat
25.1g
Unhealthy Fat
6.0g
% Daily Value based on a 2000 calorie diet
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FAQS
How do I properly soak rice noodles for Pad Thai?
To soak rice noodles for Pad Thai, place them in warm water for about 10 minutes, or follow the package instructions until they are softened. After soaking, drain and rinse the noodles under cool water to prevent them from sticking together.
Can I make Pad Thai with tofu instead of chicken?
Yes, you can easily substitute chicken with tofu in Pad Thai. Use firm or extra-firm tofu, cut into bite-sized cubes, and follow the same cooking instructions. This makes the dish suitable for vegetarians and vegans.
What is the best way to store leftover Pad Thai?
To store leftover Pad Thai, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water or extra sauce to prevent the noodles from drying out.
What can I serve with Pad Thai to make a complete meal?
Pad Thai pairs well with a variety of side dishes. Consider serving it with a fresh cucumber salad, spring rolls, or a light soup. For a more filling meal, you can also serve it alongside jasmine rice or a side of stir-fried vegetables.
What are some common substitutions for tamarind sauce in Pad Thai?
If you don't have tamarind sauce, you can substitute it with a mixture of lime juice and brown sugar for a similar tangy-sweet flavor. Alternatively, some people use a combination of soy sauce and a bit of vinegar, but this will alter the authentic taste of the dish.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia