Ingredients for Authentic Pad Thai
- 12 ounces dry flat rice noodles
- 1 (14 ounce) package extra firm tofu, pressed, cut into 1/2 inch x 1 inch pieces
- 1 cup Chinese chives, cut into 1-inch pieces
- 1 cup fresh bean sprouts, plus more for garnish
- 1 tablespoon minced garlic (about 3 cloves)
- 1 tablespoon minced shallots
- 1/4 cup vegetable oil
- 1/4 cup unsalted roasted peanuts, roughly chopped
- 1/4 cup fish sauce
- 1/4 cup palm sugar (or packed brown sugar)
- 1/4 cup tamarind paste
- 1/2 - 1 teaspoon dried red chili flakes
- 1 tablespoon preserved sweet daikon radish, minced
- 2 large eggs, lightly beaten
- 1/2 pound medium shrimp, peeled and deveined
- 1 banana flower, thinly sliced (optional, for garnish)
- 1 lime, cut into wedges, for garnish
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How to Make Authentic Pad Thai
- Soak the rice noodles in lukewarm water for 10-15 minutes until softened but not mushy.
- While noodles soak, press tofu to remove excess water, then julienne and cut into 1-inch pieces.
- Thinly slice Chinese chives; set aside a small portion for garnish.
- Rinse and drain bean sprouts; set aside half for garnish.
- Mince shallots and garlic.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add peanuts and stir-fry until lightly toasted; remove and set aside.
- Add minced shallots and garlic to the wok and stir-fry until fragrant (about 30 seconds).
- Add tofu and stir-fry until lightly browned.
- Drain the softened noodles and add them to the wok.
- Stir-fry quickly to prevent sticking.
- Add tamarind paste, sugar, fish sauce, chili peppers, and preserved daikon radish (if using). Stir to combine.
- Increase heat to high; if the wok isn't hot enough, you'll see a lot of liquid. Continue to stir-fry.
- Push the noodles to one side of the wok, creating a space.
- Crack the egg into the wok and scramble until almost cooked.
- Fold the egg into the noodles.
- Add shrimp and stir-fry for 1 minute.
- Add the remaining bean sprouts and chives. Stir-fry until heated through.
- The noodles should be soft and well coated with sauce.
- Transfer Pad Thai to a serving plate.
- Garnish with toasted peanuts, reserved chives, bean sprouts, banana flower (if using), and a lime wedge.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
83g
Fat
18g
Carbs
23g
