Pad Thai
A quick and flavorful pad thai recipe with tender noodles, balanced sauce, and simple ingredients. Perfect for a fast homemade meal that tastes fresh and satisfying.
Ingredients
Noodles Base
- 125 g dried rice stick noodles medium width
Pad Thai Sauce
- 1.5 tbsp tamarind puree not concentrate
- 3 tbsp brown sugar packed
- 2 tbsp fish sauce
- 1.5 tbsp oyster sauce
Stir Fry
- 2 tbsp vegetable oil or canola oil
- 0.5 unit onion thinly sliced
- 2 cloves garlic finely chopped
- 150 g chicken breast or thigh thinly sliced
- 2 unit eggs lightly beaten
- 1.5 cups bean sprouts fresh
- 0.5 cup firm tofu cut into batons
- 0.25 cup garlic chives cut into pieces
- 0.25 cup peanuts finely chopped
Serving
- 2 wedges lime
- 1 tsp ground chili optional
Instructions
- Place rice noodles in a bowl and cover with boiling water. Soak for 5 minutes, then drain and rinse briefly with cold water.
- Mix tamarind puree, brown sugar, fish sauce, and oyster sauce in a bowl until combined.
- Heat oil in a large pan over high heat until shimmering.
- Add garlic and onion, stir for about 30 seconds until fragrant.
- Add chicken and cook for 1–2 minutes until mostly done.
- Push ingredients aside, add eggs, and scramble gently before mixing in.
- Add noodles, tofu, bean sprouts, and sauce. Toss over high heat.
- Cook for 1–2 minutes until noodles are coated and glossy.
- Add garlic chives and half the peanuts. Toss briefly and turn off heat.
- Serve hot with remaining peanuts, lime wedges, and optional chili.
Notes
Do not over-soak noodles to avoid a sticky texture. Keep heat high while cooking to maintain proper texture. Add a splash of water when reheating to restore moisture.
Nutrition Facts (Per Serving)
- Calories: 520 kcal
- Protein: 28 g
- Carbohydrates: 55 g
- Fat: 20 g
- Saturated Fat: 4 g
- Cholesterol: 190 mg
- Sodium: 900 mg
- Fiber: 3 g
- Sugar: 12 g