Description
A restaurant-style Pad Thai with tangy tamarind sauce that balances sweet, sour, and savory flavors. This customizable stir-fry is ready in 30 minutes and uses simple pantry staples for an authentic street food experience at home.
Ingredients
Scale
- 8 oz (225g) flat medium-width rice noodles
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce
- 2 tablespoons palm sugar (or dark brown sugar)
- 1 tablespoon rice vinegar
- 4 cloves garlic, minced
- 1 teaspoon red chili flakes
- 1 lb protein (shrimp, chicken, or firm tofu)
- 2 large eggs, beaten
- 2 cups bean sprouts (divided)
- 3 stalks green onions, sliced
- 1 medium carrot, julienned
- 1/2 cup crushed roasted peanuts
- 1 large lime, cut into wedges
- 2–3 tablespoons vegetable oil
Instructions
- Soak rice noodles in a large bowl of warm water for 20-30 minutes until soft and pliable. Drain well.
- In a small bowl or saucepan, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, minced garlic, and red chili flakes. Add 2 tablespoons hot water if using tamarind paste to help dissolve. Taste and adjust sweetness/sourness as needed.
- Prep protein and vegetables: julienne carrots, slice green onions, beat eggs, and slice protein thinly.
- Heat a large wok or skillet over high heat until smoking. Add 1 tablespoon oil and cook protein until just done. Remove and set aside.
- Add another tablespoon of oil to the wok. Pour in beaten eggs and scramble until just cooked. Remove and add to the plate with the protein.
- Add a little more oil if needed. Stir-fry carrots and white parts of green onions for 1-2 minutes until carrots soften slightly. Add half of the bean sprouts and cook for 30 seconds.
- Add drained noodles to the wok. Pour sauce over noodles and toss to combine. Return cooked protein and eggs to the wok. Toss gently for 1-2 minutes until noodles are heated through and coated.
- Serve immediately topped with remaining bean sprouts, crushed peanuts, and green onion tops. Serve with lime wedges on the side.
Notes
Do not boil the rice noodles; soaking in warm water prevents mushiness. Ensure the pan is very hot before adding ingredients to avoid steaming. Balance the sauce carefully between sour, sweet, and salty. For vegetarian versions, swap fish sauce for soy sauce/tamari and use tofu instead of meat/seafood.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 60
- Fiber: 3
- Protein: 25
Keywords: Pad Thai, Thai food, stir fry, weeknight dinner, tamarind sauce, rice noodles, easy dinner, 30 minute meals