Description
Stir-Fried Thai Pad Thai is a vibrant and flavorful dish that captures the essence of Thailand’s street food culture. This popular noodle dish combines tender rice noodles, fresh vegetables, and your choice of protein, all tossed in a tangy tamarind sauce. Quick to whip up in just 30 minutes, it’s perfect for busy weeknights or lively gatherings. Garnished with crushed peanuts and lime wedges, each bite offers a delightful medley of sweet, savory, and umami flavors that will transport you straight to the bustling streets of Bangkok.
Ingredients
Scale
- 8 oz flat rice noodles
- 1 cup firm tofu (cubed) or 1 cup shrimp
- 1 cup bell peppers (sliced)
- 1 cup bean sprouts
- 2 green onions (sliced)
- 3 cloves garlic (minced)
- 3 tbsp tamarind paste
- 3 tbsp low-sodium soy sauce
- 2 tbsp brown sugar
- 2 tbsp vegetable oil
- Lime wedges and crushed peanuts for garnish
Instructions
- Soak the rice noodles in warm water for about 30 minutes until softened. Drain and set aside.
- If using tofu, press to remove moisture, then cube. Heat oil in a skillet over medium-high heat; cook tofu until golden or shrimp until fully cooked.
- Add minced garlic and bell peppers to the skillet; stir-fry for about two minutes until tender-crisp.
- In a bowl, mix tamarind paste, soy sauce, brown sugar, and a splash of water. Pour over vegetables in the skillet.
- Add soaked noodles and protein to the pan; toss gently until well-coated in sauce. Cook for another couple of minutes.
- Serve hot with lime wedges and crushed peanuts on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg