Pad Thai Vibrant Thai Dish (Print Version)
# Ingredients:
01 -
3 tablespoons vegetable oil.
02 -
8 ounces raw shrimp, diced chicken, or tofu cut into bite-sized pieces.
03 -
2 eggs, lightly beaten.
04 -
1/2 cup fresh coriander, finely chopped.
05 -
3 tablespoons nuoc-mâm (Thai fish sauce).
06 -
1 tablespoon tamari (a French soy sauce substitute).
07 -
8 ounces of dried flat rice noodles.
08 -
3 garlic cloves, finely chopped.
09 -
1 cup fresh bean sprouts.
10 -
1/2 cup dry-roasted peanuts, roughly crushed.
11 -
2 tablespoons tamarind concentrate or rice vinegar.
12 -
5 tablespoons raw brown sugar.
13 -
1 red bell pepper, thinly sliced.
14 -
3 green onions, finely chopped.
15 -
2 tablespoons smooth peanut butter (optional).
16 -
1 lime, quartered.
17 -
1 tablespoon spicy Sriracha sauce (add more if you love heat!).
# Instructions:
01 -
Cook dried noodles following the packet guide. Once they’re soft, rinse in cold water, drain, and leave aside.
02 -
Stir together fish sauce, tamari, brown sugar, tamarind paste (or rice vinegar), Sriracha, and peanut butter (if using) in a small bowl until all is mixed.
03 -
Heat up half of your oil in a large wok or deep pan over medium-high heat. Toss in garlic, red pepper slices, and either shrimp, chicken, or tofu. Stir often. Shrimp is done in 2 minutes per side (pink is your sign), or cook chicken roughly 3-4 minutes until no pink remains in the center. Flip the pieces once as they cook.
04 -
Push everything in your pan to one side. Pour a bit more oil into the now empty area. Pour the eggs there and cook while gently mixing and breaking them up as they set.
05 -
Drop in your cooked noodles, finished Pad Thai sauce, bean sprouts, and peanuts. Stir it all until everything’s warm, coated, and well blended.
06 -
Top your dish with green onions, extra peanuts, fresh coriander, and squeeze some lime for brightness! Serve immediately.
07 -
Pack any extras into the fridge. They’ll taste fine for up to 2-3 days.
# Notes:
01 -
You can prep the protein and veggies the day before to save time.
02 -
Tamarind concentrate makes the sauce feel authentic, but vinegar can work too.
03 -
Going vegan or vegetarian? Skip the eggs, use tofu, and swap fish sauce for more soy sauce.
04 -
Need it gluten-free? Use a soy sauce alternative like tamari that’s certified GF.