Pad Thai
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
618 kcal
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Course
Main Course
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Cuisine
Thai
Pad Thai
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This exotic and flavorful pad thai recipe is ready in under 30 minutes! Stir-fried rice noodles are combined with sweet and tangy sauce.
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Ingredients
- 14 ounces dried rice noodles
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 4 ½ tablespoons tamarind paste
- 1 ½ teaspoons lime juice
- 1 ½ teaspoons rice vinegar
- 2 tablespoons vegetable oil
- 1 tablespoon garlic minced
- ½ cup firm tofu diced
- 1 egg large
- ½ cup boneless skinless chicken breasts sliced
- 4 ounces Shrimp large, peeled and deveined, 16/20 count
- 1 teaspoon paprika
- ⅓ cup green onion chopped, 2-inches long
- 2 tablespoons unsalted roasted peanuts chopped
- ½ cup bean sprouts
Instructions
- Heat a large pot of water until it becomes lukewarm (80 to 90°F/ 27 to 32°C), then turn off heat.
- Add rice noodles and allow to soak until flexible and solid but not completely cooked about 5 to 10 minutes.
- Drain noodles and rinse with cold water.
- In a medium-sized bowl whisk together the sauce ingredients; fish sauce, brown sugar, tamarind paste, lime juice, and rice vinegar.
- Heat a wok or large saute pan over medium-high heat. Add oil, once oil is hot add the garlic and stir for 15 seconds.
- Stir-fry tofu for 1 minute. Push tofu to the side, add the egg to the pan and allow to set for a few seconds.
- Add chicken and mix with the runny egg. Stir until they are just cooked through, about 2 minutes, then add the shrimp and cook until just turning pink, about 1 minute.
- Add soaked noodles, stir to combine and cook for 2 minutes to soften, then pour the sauce onto the noodles, stirring to combine.
- Turn off the heat, add the paprika and toss until noodles turn slightly red in color. Throw in the green onion and allow to wilt from the heat of the noodles.
- Transfer noodles to a serving plate, top with bean sprouts, and chopped peanuts.
Notes
- I use firm tofu so it’s easy to cut in cubes and holds up to the rigorous motion in the pan. Allow the egg to just set, and then add in the chicken so that it clings and coats the meat as it cooks. The shrimp is added last and heated just for a minute because it cooks fast.
Nutrition Information
Show Details
Calories
618kcal
(31%)
Carbohydrates
104g
(35%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
99mg
(33%)
Sodium
991mg
(41%)
Potassium
439mg
(13%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
405IU
(8%)
Vitamin C
5mg
(6%)
Calcium
122mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 618 kcal
% Daily Value*
| Calories | 618kcal | 31% |
| Carbohydrates | 104g | 35% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 991mg | 41% |
| Potassium | 439mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 405IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 122mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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