Description
This homemade Pad Thai recipe is a flavorful and lighter version of the traditional Thai dish. Featuring tender shrimp, firm tofu, fresh vegetables, and a perfectly balanced sweet and tangy sauce, it’s a quick and satisfying meal that can be prepared in just 25 minutes. The dish combines the chewiness of rice noodles with crunchy peanuts and fresh herbs, served with zesty lime wedges for an authentic touch.
Ingredients
Scale
Noodles and Protein
- 3 ounces packaged rice noodles (or rice sticks)
- 8 ounces medium-sized shrimp (shelled and deveined)
- 2 ounces fried firm tofu (cut into slices, optional)
- 1 large egg
- 1 large egg white (or use the whole egg if preferred)
Vegetables and Garnishes
- 5 ounces bean sprouts
- 1 ounce Chinese chives (or scallions, cut into 2-inch lengths)
- 1 tablespoon crushed peanuts
- Lime wedges (for serving)
- Basil (optional for garnish)
Sauce and Seasonings
- 2 teaspoons oil (such as peanut oil or avocado oil)
- 1 clove garlic (finely minced)
- 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free)
- 1 tablespoon sugar
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1/2 teaspoon chili powder (or more, to taste)
Instructions
- Cook the Noodles: Follow the package instructions to cook the rice noodles until they are soft but still chewy, avoiding mushiness. Once cooked, rinse noodles under cold running water to stop the cooking process and prevent sticking.
- Prepare the Sauce: In a small bowl, thoroughly mix fish sauce, sugar, water, rice vinegar, and chili powder until the sugar dissolves. Set this seasoning sauce aside.
- Heat the Skillet and Sauté Aromatics: Place a large skillet over high heat and add the oil. When hot, add the minced garlic and stir continuously until fragrant, releasing its aroma but not burned.
- Cook Shrimp and Tofu: Add the shrimp and tofu slices to the skillet and stir constantly. Cook until the shrimp turn pink and opaque, indicating they are done.
- Add Noodles: Incorporate the noodles into the skillet and stir continuously for about 30 seconds to mix with shrimp, tofu, and garlic.
- Cook the Eggs: Push the noodles to one side of the skillet. Crack the whole egg and egg white onto the vacant side. Break the yolk with the spatula and cook for about 30 seconds until slightly set.
- Combine Eggs and Noodles: Mix the cooked eggs into the noodles thoroughly, ensuring even distribution.
- Add Sauce: Pour the prepared seasoning sauce over the noodle mixture and stir well to coat evenly.
- Incorporate Vegetables: Add the bean sprouts and Chinese chives to the skillet. Continue stirring to combine everything and cook the sprouts just until slightly softened but still crisp.
- Finish with Peanuts and Serve: Stir in the crushed peanuts, turn off the heat, and serve the Pad Thai immediately garnished with basil if desired and lime wedges on the side.
Notes
- This Pad Thai recipe is a lighter take on the classic dish, packed with protein through shrimp, tofu, and eggs.
- The fish sauce provides the authentic salty tang, balanced by sugar and vinegar for sweetness and acidity.
- Adjust chili powder according to your spice preference to keep the dish mild or add heat.
- Using fresh lime wedges just before eating adds a bright freshness that complements the flavors.
- For a vegetarian version, omit shrimp and replace fish sauce with soy sauce or tamari.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420 kcal
- Sugar: 9.5 g
- Sodium: 1391 mg
- Fat: 18.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 185 mg
