Ingredients
For the Pad Thai:
8 oz (225g) rice noodles (flat or wide)
2 tablespoons vegetable oil
2 cloves garlic, minced
1/2 cup diced chicken breast, shrimp, or tofu (your choice)
2 large eggs, lightly beaten
1 cup bean sprouts
3 green onions, sliced
1/4 cup roasted peanuts, chopped
Lime wedges, for serving
Fresh cilantro, for garnish (optional)
Red chili flakes, for heat (optional)
For the Sauce:
1/4 cup fish sauce (or soy sauce for a vegetarian option)
3 tablespoons tamarind paste (or substitute with lime juice)
2 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar (optional, for extra tang)
Instructions
Prepare the Noodles:
1. Cook the Noodles: Cook the rice noodles according to the package instructions until just tender. Drain and rinse with cold water to stop the cooking process. Toss with a bit of oil to prevent sticking.
Make the Sauce:
1. Mix the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, soy sauce, and rice vinegar until the sugar is dissolved. Adjust the seasoning to taste if needed.
Cook the Pad Thai:
1. Sauté Aromatics:Heat vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
2. Cook Protein: Add your choice of protein (chicken, shrimp, or tofu) and cook until fully cooked and no longer pink (for chicken or shrimp) or until golden and crispy (for tofu).
3. Scramble the Eggs:Push the protein to one side of the skillet. Pour the beaten eggs into the empty side and scramble until just set.
4. Combine Ingredients: Add the cooked noodles to the skillet and pour the sauce over them. Toss everything together until well coated and heated through.
5. Add Vegetables: Stir in the bean sprouts and green onions, cooking for another minute until just tender but still crisp.
Serve:
1. Plate and Garnish: Divide the Pad Thai among plates. Sprinkle with chopped roasted peanuts, and garnish with fresh cilantro and red chili flakes if desired. Serve with lime wedges on the side.
