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Pad Thai: Thai Stir-Fried Noodles
More recipes: Thai recipes · Noodle recipes · All Asian recipes
35 Mintotal
4servings
–kcal
Thai
CuisinePad Thai: Thai Stir-Fried Noodles
Laura Chen
4
20 Minuten
15 Minuten
Thai
Main course
Pad Thai is one of the best-known dishes of Thai cooking. These stir-fried noodles balance sweet, sour, salty and spicy, the four flavors that define Thai food. Pad Thai is a favorite street food in Thailand and has fans around the world.
The dish became popular in the 1930s under Prime Minister Plaek Phibunsongkhram, whose government promoted it as a national dish. Its main ingredients are rice noodles, egg, tofu, shrimp or chicken, fresh bean sprouts and a sauce of tamarind paste, fish sauce, sugar and chili powder. Cooks usually finish it with chopped peanuts, fresh lime juice and fresh herbs, which add crunch and brightness.
Pad Thai is fairly simple, but you need some prep and the right technique to get the flavors balanced. Beginners and experienced cooks can both make it, and you can adapt it in many ways. The steps below walk you through it.
The dish became popular in the 1930s under Prime Minister Plaek Phibunsongkhram, whose government promoted it as a national dish. Its main ingredients are rice noodles, egg, tofu, shrimp or chicken, fresh bean sprouts and a sauce of tamarind paste, fish sauce, sugar and chili powder. Cooks usually finish it with chopped peanuts, fresh lime juice and fresh herbs, which add crunch and brightness.
Pad Thai is fairly simple, but you need some prep and the right technique to get the flavors balanced. Beginners and experienced cooks can both make it, and you can adapt it in many ways. The steps below walk you through it.
Ingredients
For the sauce:
- 3 tbsp tamarind paste
- 1/4 cup hot water
- 3 tbsp fish sauce
- 3 tbsp palm sugar or brown sugar
- 1-2 tsp chili powder (to taste)
For the noodles:
- 200 g flat rice noodles
- 200 g chicken breast, or shrimp, peeled and deveined
- 2 tbsp vegetable oil
- 2 garlic cloves, finely chopped
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 cup firm tofu, cubed
- 3 scallions, cut into 5 cm lengths
- 1 carrot, cut into thin strips
- 1/4 cup chopped roasted peanuts
- 1 lime, quartered
- Fresh cilantro and Thai basil (for garnish)
Instructions
Make the sauce:
- In a small bowl, stir the tamarind paste into the hot water until it dissolves.
- Add the fish sauce, palm sugar and chili powder and stir until the sugar dissolves. Set aside.
Prepare the noodles:
- Soak the rice noodles in warm water according to the package instructions, until soft but still a little firm to the bite. Drain and set aside.
Cook the chicken or shrimp:
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the chicken or shrimp and fry until just cooked through. Take it out of the pan and set aside.
Fry the tofu and noodles:
- Add the tofu to the pan and fry until golden on all sides. Add the garlic and fry briefly until fragrant.
- Add the soaked noodles to the pan and stir well so they don't stick.
Add the eggs and sauce:
- Pour the eggs into the pan and stir until they are just set.
- Pour the sauce over the noodles and toss until everything is evenly coated.
Finish:
- Add the cooked chicken or shrimp, bean sprouts, scallions and carrot strips. Toss well and heat briefly until everything is warm.
Serve:
- Divide the pad Thai between plates and sprinkle with the chopped roasted peanuts.
- Garnish with lime wedges, fresh cilantro and Thai basil.
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More recipes: Thai recipes · Noodle recipes · All Asian recipes