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RECIPE
19 INGREDIENTS 11 STEPS 40min

Pad Thai

5.0
1 Ratings
Authentic Pad Thai made easy! Rice noodles stir-fried in a sweet and tangy sauce, topped with shrimp, sliced tofu, ground roasted peanuts, and fresh bean sprouts.
Pad Thai Recipe | SideChef
Authentic Pad Thai made easy! Rice noodles stir-fried in a sweet and tangy sauce, topped with shrimp, sliced tofu, ground roasted peanuts, and fresh bean sprouts.
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
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I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
40min
Total Time
$3.47
Cost Per Serving

Ingredients

Servings
4
US / METRIC
5.5 oz
Pad Thai Noodles
3 Tbsp
Peanut Oil
6
Large Shrimp , peeled, deveined
1
Small Shallot , thinly sliced
2 Tbsp
Firm Tofu , thinly sliced
2 cups
Bean Sprouts
2 Tbsp
1/4 cup
Dry Roasted Peanuts , ground
2 Tbsp
(optional)
1
Lime , cut
1 Tbsp
Tamarind Paste
1/2 cup
Hot Water
1 Tbsp
Sweet Chili Sauce
1 Tbsp
Oyster Sauce
1/2 Tbsp
1 Tbsp
Brown Sugar
1/2 tsp
Chicken Stock Granules
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
392
FAT
20.0 g
PROTEIN
17.2 g
CARBS
39.9 g

Cooking Instructions

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Step 1
Soak the Pad Thai Noodles (5.5 oz) in slightly warm tap water for 20 minutes.
Step 2
While waiting for the Pad Thai noodles to soften, prepare the Pad Thai sauce: Soak Tamarind Paste (1 Tbsp) in Water (1/2 cup) for 10 minutes. When the water has cooled enough to handle, gently press the tamarind pulp with your fingers.
Step 3
Discard the pulp, saving about 2 tablespoons of the tamarind water. Add Sweet Chili Sauce (1 Tbsp) , Oyster Sauce (1 Tbsp) , Soy Sauce (1 Tbsp) , Fish Sauce (1/2 Tbsp) , Brown Sugar (1 Tbsp) and Chicken Stock Granules (1/2 tsp) . Mix well.
Step 4
Drain the Pad Thai noodles.
Step 5
Heat Peanut Oil (1 Tbsp) in a wok over medium-high heat. Stir-fry the Large Shrimp (6) for 30 seconds, add 1/2 tablespoon of the Pad Thai sauce, then fry for the shrimp for 30 more seconds or until the shrimp are fully cooked. Remove from the wok and set aside.
Step 6
Crack the Eggs (2) into the wok, then add about 1 tablespoon of the Pad Thai sauce to the eggs. Lightly scramble the eggs with your wok spatula. Remove form the wok and set aside.
Step 7
Add the remaining Peanut Oil (2 Tbsp) into the wok, then add the Shallot (1) . Stir gently until the shallot turns slightly brown.
Step 8
Add the Pad Thai noodles to the wok.
Step 9
Stir in half of the remaining Pad Thai sauce, then toss the noodles to coat them in the sauce. Do a quick taste test. Add more sauce a little bit at a time as needed until the noodles are at the right consistency and flavor.
Step 10
Return the cooked shrimp and eggs to the wok. Add Bean Sprouts (1 cup) , Firm Tofu (2 Tbsp) , Chinese Chives (2 Tbsp) , Dried Shrimp (2 Tbsp) and Dry Roasted Peanuts (2 Tbsp)
Step 11
Transfer to serving plates. Serve with the remaining Bean Sprouts (1 cup) and Dry Roasted Peanuts (2 Tbsp) and Lime (1) . Enjoy!

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Nutrition Per Serving
Calories
392
% Daily Value*
Fat
20.0 g
26%
Saturated Fat
3.7 g
18%
Trans Fat
0.0 g
--
Cholesterol
145.3 mg
48%
Carbohydrates
39.9 g
15%
Fiber
2.8 g
10%
Sugars
16.6 g
--
Protein
17.2 g
34%
Sodium
1248.9 mg
54%
Vitamin D
0.5 µg
2%
Calcium
80.3 mg
6%
Iron
2.3 mg
13%
Potassium
469.7 mg
10%
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