Pad Thai泰式炒河粉
A classic Thai stir-fried noodle dish with a harmonious blend of sweet, sour, and savory flavors, typically featuring rice noodles, shrimp, tofu, peanuts, bean sprouts, and eggs.
01Ingredients
- 150g dried flat rice noodles
- 2 tbsp tamarind paste
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 1 tbsp water
- 2 tbsp vegetable oil
- 100g medium shrimp, peeled and deveined
- 50g firm tofu, pressed and cut into small cubes
- 1 large egg
- 50g fresh bean sprouts
- 2 tbsp chopped fresh chives
- 1 tbsp chopped pickled daikon radish
- 2 tbsp crushed roasted peanuts, for garnish
- 1 lime, cut into wedges, for serving
- 1 tsp dried chili flakes, for serving (optional)
Nutrition (per serving)485kcal
- Protein18.5g
- Carbs58g
- Fat16.5g
Fiber 2.5 gSodium 1240 mg
02Steps
- Soak dried rice noodles in warm water until soft but still firm (al dente), about 15-20 minutes. Drain and set aside.
- In a small bowl, combine tamarind paste, palm sugar, fish sauce, and water. Stir until palm sugar dissolves.
- Heat vegetable oil in a large wok or frying pan over medium-high heat. Add shrimp and tofu. Stir-fry until shrimp are pink and tofu is lightly browned. Remove from wok and set aside.
- Add a little more oil if needed. Crack egg into the wok and scramble until just cooked.
- Add soaked noodles to the wok with the egg. Pour Pad Thai sauce over the noodles. Stir-fry for 2-3 minutes, tossing to coat the noodles evenly.
- Return the cooked shrimp and tofu to the wok. Add bean sprouts, chives, and pickled daikon radish. Toss everything together for another 1-2 minutes until vegetables are slightly softened but still crisp.
- Transfer Pad Thai to plates. Garnish with crushed roasted peanuts, lime wedges, and dried chili flakes if desired. Serve immediately.
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