Join us on a culinary journey to Thailand, where sizzling woks and vibrant flavors reign supreme. Tender rice noodles tossed in a tangy tamarind sauce, mingling with succulent shrimp or chicken and a medley of colorful vegetables. Topped with crushed peanuts, fresh bean sprouts, and a sprinkle of chili flakes, each bite is a harmonious explosion of sweet, sour, and savory goodness. A classic Pad Thai is one of life’s little pleasures!
- Tamarind Paste – Substitute with an equal amount of lime juice or lemon juice for a tangy flavor. Alternatively, you can use tamarind concentrate or pulp mixed with water according to package instructions.
- Fish Sauce – Replace fish sauce with an equal amount of soy sauce or tamari if you prefer a vegetarian or vegan option. For a unique twist, you can use Worcestershire sauce, although the flavor will be slightly different.
- Rice Noodles – If you don’t have rice noodles, you can substitute them with other types of noodles such as udon noodles or Singapore noodles. Cook the noodles according to the package instructions before using them in the recipe.
- Shrimp – Swap shrimp with thinly sliced chicken breast, beef, or tofu for a different protein option.
For the Pad Thai Sauce
- 60 ml (¼ cup) tamarind paste
- 60 ml (¼ cup) fish sauce
- 45 ml (3 tablespoons) lime juice
- 30 g (2 tablespoons) brown sugar
- 15 ml (1 tablespoon) soy sauce
- 5 g (1 teaspoon) paprika or chili powder (adjust to taste)
For the Pad Thai
- 200 g (7 oz) rice noodles
- 250 g (8.8 oz) shrimp, peeled and deveined
- 2 eggs, lightly beaten
- 120 g (4.2 oz) firm tofu, cubed
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 50 g (2 oz) bean sprouts
- 2 spring onions, sliced
- 50 g (2 oz) roasted peanuts, crushed
- Lime wedges and fresh cilantro for garnish
- Prepare the Pad Thai Sauce – in a bowl combine tamarind paste, fish sauce, lime juice, brown sugar, soy sauce, and paprika/chili powder. Stir well until the sugar dissolves. Set aside.
- Cook the Rice Noodles – Bring a large pot of water to a boil. Remove from heat and add rice noodles. Let them soak until they are soft but still slightly firm. Drain and set aside.
- Sauté the Shrimp – Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook until pink and opaque. Remove from the pan and set aside.
- In the same pan, add another tablespoon of vegetable oil. Sauté the shallot and garlic until fragrant and translucent.
- Add bean sprouts and half of the spring onions to the pan. Toss briefly to combine.
- Transfer the Pad Thai to serving plates and sprinkle with crushed peanuts and the remaining spring onions.
- Serve hot with lime wedges and fresh cilantro on the side.
ele Tip: Feel free to adjust the spice level by adding more or less paprika/chili powder and lime juice according to your preference.