Description

This authentic Pad Thai recipe brings the vibrant flavors of Thailand right to your kitchen with a perfect balance of tangy tamarind, savory fish sauce, and a hint of sweetness. Featuring stir-fried vermicelli noodles with shrimp, minced meat or tofu, crunchy peanuts, fresh sprouts, and a fragrant egg, this quick and easy dish is ideal for a satisfying weeknight dinner that captures the true essence of classic Thai street food.

Ingredients

Pad Thai Sauce

2 Tbsp tamarind paste
5 Tbsp brown sugar or palm sugar
1/2 cup hot water (120 ml)
6 Tbsp fish sauce
2-3 tsp chili powder
1 tsp shrimp paste

Main Ingredients

120 g vermicelli noodles
2-3 Tbsp peanut or soy oil
60-80 g minced meat or tofu
1/2 diced onion or 1 shallot
2 minced garlic cloves
200 g little shrimp (peeled)
3/4 cup Pad Thai sauce (prepared above; half of prepared amount)
1 egg (whisked)
2 Tbsp chopped peanuts
1 cup sprouts
2 tsp pickled radish
1/2 tsp white pepper
2 stalks spring onions or garlic sprouts

For Serving

Fresh lime wedges
Extra sugar (optional)
Extra fish sauce (optional)
Extra peanuts and chili powder (optional)

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Instructions

Prepare Pad Thai Sauce: Dissolve tamarind paste and sugar in hot water while stirring. Add fish sauce, chili powder, and shrimp paste. Taste and adjust by adding more tamarind for acidity, fish sauce for saltiness, or sugar for sweetness to achieve a perfect flavor balance.
Soak Noodles: Soak the vermicelli noodles in hot water until just al dente, then drain and set aside.
Cook Aromatics and Meat: Heat a wok and add oil. Toss in minced garlic, minced meat or tofu, and diced onion or shallot. Fry for a few minutes until fragrant and the meat is cooked through. Add shrimp paste and stir for a few seconds to dissolve evenly.
Add Shrimp and Pickled Radish: Add the peeled little shrimp and pickled radish to the wok. Stir-fry until shrimp turn pinkish and are nearly done.
Add Sprouts: Either add the sprouts now for a slightly cooked texture or wait to add them later if a crisp, raw sprout is preferred.
Add Noodles and Sauce: Add the soaked noodles and half of the prepared Pad Thai sauce into the wok. Stir and continuously toss the noodles to evenly coat. Add a little water if noodles are still firm.
Cook the Egg: Use your spoon or chopsticks to push noodles to one side of the wok. Add a bit of oil to the empty side, pour in the whisked egg, and gently swirl the wok stirring the egg for about 10 seconds until lightly cooked. Then combine egg with noodles.
Final Toss and Serve: Toss everything together thoroughly. Serve Bangkok style garnished with chopped peanuts, additional chili powder, fresh lime wedges, and, if desired, extra sugar and fish sauce on the side for individual seasoning.

Notes

Adjust fish sauce and tamarind paste quantities to suit your taste preference for saltiness and acidity.
If preferred, substitute minced meat with tofu for a vegetarian option.
Using freshly peeled shrimp ensures the best texture and flavor.
Control the level of spiciness by varying the amount of chili powder.
Fresh lime wedges add a bright finishing touch and enhance the flavor.
Keep noodles moving constantly while cooking to prevent sticking and uneven cooking.