Easy Pad Thai (Stir Fried Noodles) Recipe
This is the national dish of Thailand, an absolutely scrumptious recipe.
For the seasoning sauce
- 2/3 cup water
- 1 1/2 Tbsp tamarind paste
- 1 Tbsp Palm sugar
- 2 Tbsp fish sauce
- 2 tsp molasses
- 1/2 tsp chili powder hot or to your heat tolerance
Pad Thai ingredients
- 4 Tbsp oil
- 2/3 cup tofu firm cut into bite size pieces or use 1/2 lb, shrimp, cut up chicken or pork
- 4 shallots chopped
- 1/2 tsp salt
- 2 large eggs
- 160 grams rice noodles Usually 1/2 package softened per package
- 2/3 cup carrot grated
- 1 cup bean sprouts
- 1/4 cup roasted peanuts crushed
- 1 Tbsp chives chopped
- 2 limes cut into wedges for garnish
Preparing the seasonin sauce
Put water in a bowl
Add tamarind paste, palm sugar, fish sauce, molasses, and chili powder. Mix together well.
Making the Pad Thai
Heat the oil in the wok to a medium low heat.
Add the shallots, tofu or other protein and salt. Fry until crunchy and cooked through. Move to side of wok.
Add the egg and scramble using the side of your spatula. Mix it together with the tofu and shallot mixture and move it to the side of the wok.
Add in the noodles and the seasoning sauce, stir fry until the noodles are nice and soft. Stir in a circular motion using the side of your spatula .
Add in the bean sprouts, grated carrots, and chives. Mix everything in the wok together really well.
Plate the Pad Thai and serve with crushed peanuts on top and the lime wedges.
Calories: 451kcal | Carbohydrates: 82g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1180mg | Potassium: 464mg | Fiber: 7g | Sugar: 17g | Vitamin A: 3832IU | Vitamin C: 24mg | Calcium: 150mg | Iron: 4mg