Pad Thai is a popular Thai dish that combines rice noodles, proteins, and a delicious sauce. It is enjoyed by many around the world for its unique flavors and textures. This stir-fried noodle dish is not only tasty but also quick to prepare, making it a favorite for busy weeknight dinners.
Why Make This Recipe
Making Pad Thai at home is rewarding and fun! You can customize the ingredients to your liking, whether you prefer chicken, tofu, or even shrimp. It’s an excellent way to bring a taste of Thailand into your kitchen. Plus, it’s a perfect meal to impress friends and family with, or simply to savor on your own.
How to Make Pad Thai
Making Pad Thai is simple and straightforward. Just follow the steps, and you’ll have a delicious meal ready in no time.
Ingredients:
- 125 g / 4oz Chang’s Pad Thai dried rice sticks (Note 1)
- 1 1/2 tbsp tamarind puree (not concentrate) (Note 2)
- 3 tbsp (packed) brown sugar
- 2 tbsp fish sauce (Note 3)
- 1 1/2 tbsp oyster sauce (Note 4)
- 2 – 3 tbsp vegetable or canola oil
- 1/2 onion, sliced (brown or yellow)
- 2 garlic cloves, finely chopped
- 150 g / 5oz chicken breast (or thigh), thinly sliced
- 2 eggs, lightly whisked
- 1 1/2 cups of beansprouts
- 1/2 cup firm tofu, cut into 3cm / 1 1/4″ batons
- 1/4 cup garlic chives, cut into 3cm / 1 1/4″ pieces
- 1/4 cup finely chopped peanuts
- Lime wedges (essential)
- Ground chilli or cayenne pepper (optional)
- More beansprouts
Directions:
- Place the noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water. Don’t let them sit for more than 5 – 10 minutes.
- In a small bowl, mix the sauce ingredients together.
- Heat 2 tablespoons of oil in a large non-stick pan (or well-seasoned skillet) over high heat. Add the garlic and onion, cooking for 30 seconds.
- Add the sliced chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push the mixture to one side of the pan and pour the whisked eggs on the other side. Scramble the eggs using a wooden spoon (add a touch more oil if the pan is too dry), then mix them into the chicken.
- Add the bean sprouts, tofu, noodles, and the sauce. Toss everything gently for about 1 1/2 minutes until the sauce is absorbed by the noodles.
- Stir in the garlic chives and half of the peanuts. Quickly toss through and then remove from heat.
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side. If desired, add a sprinkle of chili and more bean sprouts. Squeeze lime juice over the top to taste before eating.
How to Serve Pad Thai
Pad Thai is best served hot right after cooking. Present it in bowls and add lime wedges on the side for squeezing over the dish. You can also offer additional peanuts, beansprouts, and chili for those who wish to customize their meal.
How to Store Pad Thai
If you have leftovers, let Pad Thai cool to room temperature. Store it in an airtight container in the fridge for up to 2 days. When ready to eat, warm it up in a pan on the stove or in the microwave, adding a splash of water if needed to keep it moist.
Tips to Make Pad Thai
- Use fresh ingredients for the best flavor, especially the garlic and lime.
- Don’t overcook the noodles; they should be al dente as they will continue to cook in the pan.
- Feel free to adjust the sauce ingredients according to your taste, adding more sugar for sweetness or fish sauce for richness.
Variation
If you want to switch things up, you can use shrimp instead of chicken, or add more vegetables like bell peppers or carrots. For a vegetarian option, simply omit the chicken and fish sauce and use soy sauce and additional tofu instead.
FAQs
1. Can I make Pad Thai vegan?
Yes! You can replace the chicken with extra tofu or tempeh and use soy sauce instead of fish sauce to make it vegan.
2. What can I substitute for tamarind puree?
If you can’t find tamarind puree, you can use a mix of lime juice and brown sugar as a substitute, but the taste will be slightly different.
3. Is Pad Thai gluten-free?
Pad Thai can be gluten-free if you use gluten-free soy sauce and verify that your rice noodles are gluten-free. Always check labels carefully.
Enjoy making this delicious Pad Thai recipe, and have a delightful meal!
Pad Thai
Ingredients
Noodles and Sauce
- 125 g Chang’s Pad Thai dried rice sticks Note 1: Soak in boiling water.
- 1.5 tbsp tamarind puree Note 2: Use not concentrate.
- 3 tbsp brown sugar Packed.
- 2 tbsp fish sauce Note 3.
- 1.5 tbsp oyster sauce Note 4.
Main Ingredients
- 2-3 tbsp vegetable or canola oil For cooking.
- 0.5 unit onion, sliced Brown or yellow.
- 2 cloves garlic, finely chopped
- 150 g chicken breast (or thigh), thinly sliced
- 2 unit eggs, lightly whisked
- 1.5 cups beansprouts
- 0.5 cup firm tofu, cut into 3cm batons
- 0.25 cup garlic chives, cut into 3cm pieces
- 0.25 cup finely chopped peanuts
Serving
- to taste unit Lime wedges Essential.
- to taste unit Ground chilli or cayenne pepper Optional.
- to taste unit More beansprouts For topping.
Instructions
Preparation
- Place the noodles in a large bowl and pour over plenty of boiling water. Soak for 5 minutes, then drain in a colander and quickly rinse under cold water.
- In a small bowl, mix the sauce ingredients together.
Cooking
- Heat 2 tablespoons of oil in a large non-stick pan over high heat. Add the garlic and onion, cooking for 30 seconds.
- Add the sliced chicken and cook for 1 1/2 minutes until mostly cooked through.
- Push the mixture to one side of the pan and pour the whisked eggs on the other side. Scramble the eggs, then mix them into the chicken.
- Add the bean sprouts, tofu, noodles, and the sauce. Toss everything gently for about 1 1/2 minutes until the sauce is absorbed by the noodles.
- Stir in the garlic chives and half of the peanuts. Quickly toss through and then remove from heat.
Serving
- Serve immediately, sprinkled with remaining peanuts and lime wedges on the side.
- Add a sprinkle of chili and more bean sprouts if desired. Squeeze lime juice over the top to taste before eating.
