Pad Thai Noodles

Make authentic Pad Thai at home with this recipe for the popular noodle dish with a delicate balance of spicy, sweet, and sour flavors.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 536 Calories

Ingredients

• 1 egg
• 2 tablespoons vegetable oil
• 1 lime, juiced
• 1 cup chopped fresh chives
• 1 cup bean sprouts
• 3 cloves garlic, minced, or more to taste
• 2 tablespoons tamarind paste
• 7 ounces 1/4-inch thick rice stick noodles
• 2 tablespoons raw peanuts, or more to taste
• 6 Thai chile peppers, seeded and minced, or more to taste
• 1 shallot, minced, or more to taste
• 1 pound boneless chicken, cut into 1/4-inch strips
• 2.5 tablespoons white sugar
• 0.5 teaspoon ground white pepper, or to taste
• 1.5 tablespoons fish sauce
• 0.33333334326744 cup extra-firm tofu, cut into matchsticks
• 0.25 pound large shrimp - peeled, deveined, and tails removed

Recipe Instructions

Step 1

Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.

Step 2

Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.

Step 3

Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.

Step 4

Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.