The BEST Authentic Pad Thai
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
583 kcal
-
Course
Main Course
-
Cuisine
Thai
The BEST Authentic Pad Thai
Report
This easy pad thai recipe is made with an authentic tamarind pad thai sauce that lushly coats flat rice noodles, shrimp, tofu, and egg.
Share:
Ingredients
For the Sauce
- ½ cup hot water , plus 3 tablespoons warm water
- 2 tablespoons tamarind paste
- 3 tablespoons sugar
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili powder
For the Pad Thai
- 8 ounces ¼" flat rice stick noodles
- 3 tablespoons vegetable or canola oil
- 3 cloves garlic , pressed or grated
- 8 ounces medium size shelled and deveined shrimp , 41/50 per pound
- 8 ounces firm tofu , drained and cut into ½" cubes
- 2 eggs , lightly whisked
- 1 ½ cups bean sprouts
- 3 green onions , chopped, about ½ cup
- ⅓ cup chopped peanuts
Add to Shopping List
Instructions
- Place the tamarind paste in a small bowl. Cover with ½ cup of hot water and let sit for 10 minutes for the paste to soften. Massage the pods with your fingers, squeezing the juice from the fiber and pods. The juice will be dark and somewhat thick. Discard any extra fiber and pods, then strain the tamarind juice through your fingers into a medium bowl. Whisk in the 3 tablespoons warm water, sugar, fish sauce, and chili powder until the sugar is dissolved. Set aside.
- Place the rice stick noodles in a baking dish and cover them with boiled water. Let the noodles sit for about 20 minutes, stirring and agitating occasionally so the noodles separate and don't stick together. The noodles should still be firm but pliable so they don't fall apart when stir-fried, where they'll soften more. Drain and set aside.
- Heat 2 tablespoons of oil in a large skillet or wok over high heat. Add the garlic and cook for 1 minute until aromatic, stir frying the whole time. Add the shrimp and tofu and continue stirring as the shrimp cooks and begins to change color. When the shrimp begins to turn pink, add the noodles, and cook for another 30 seconds, stirring continuously.
- Move everything to one side, add the remaining tablespoon of oil to the pan, let it get hot, then add the whisked eggs. Cook undisturbed for 20 seconds then whisk to scramble. Combine with the noodles and add the bean sprouts and sauce and cook, stirring constantly, until the noodles are softened and the shrimp and tofu are well coated. Stir in the green onion and the peanuts, and remove from the heat. Top with more peanuts if desired and serve immediately with lime wedges.
Notes
- If you can't find tamarind paste, try tamarind concentrate instead
- baked crispy tofu
- If you can't find tamarind paste, try tamarind concentrate instead. 1 tablespoon tamarind concentrate equals 2 tablespoons tamarind paste.
- Try adding baked crispy tofu instead of uncooked tofu in this recipe.
Nutrition Information
Show Details
Calories
583kcal
(29%)
Carbohydrates
69g
(23%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
225mg
(75%)
Sodium
1656mg
(69%)
Potassium
374mg
(11%)
Fiber
4g
(16%)
Sugar
16g
(32%)
Vitamin A
369IU
(7%)
Vitamin C
10mg
(11%)
Calcium
219mg
(22%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 69g | 23% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 225mg | 75% |
| Sodium | 1656mg | 69% |
| Potassium | 374mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 369IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 219mg | 22% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
Other Recipes
You'll Also Love
