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Authentic Pad Thai Recipe Easy Step-by-Step Guide for Perfect Flavor

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This authentic Pad Thai recipe delivers the classic tangy-sweet-savory flavor of Thai street food with simple ingredients and quick preparation, perfect for busy weeknights or impressing guests.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, soaked or cooked as per package instructions
  • 8 oz (225 g) shrimp, chicken, or firm tofu, cut into bite-sized pieces
  • 2 large eggs, lightly beaten
  • 3 cloves garlic, minced
  • 2 small shallots, thinly sliced
  • 1 cup bean sprouts
  • 3 stalks green onions, sliced diagonally
  • ½ cup crushed roasted unsalted peanuts
  • Fresh lime wedges for serving
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce
  • 2 tablespoons palm sugar or brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon chili powder (optional)
  • 2 tablespoons vegetable or peanut oil

Instructions

  1. Soak 8 oz (225 g) flat rice noodles in warm water for 20-30 minutes until pliable but not mushy. Drain and set aside.
  2. In a small bowl, whisk together 3 tablespoons tamarind paste, 3 tablespoons fish sauce, 2 tablespoons palm sugar, 1 tablespoon soy sauce, and 1 teaspoon chili powder (if using). Taste and adjust sweetness or tang as desired. Set aside.
  3. Pat dry 8 oz (225 g) shrimp, chicken, or tofu pieces. Heat 1 tablespoon oil in a wok over medium-high heat. Add protein and stir-fry until cooked through. Remove and set aside.
  4. Add remaining 1 tablespoon oil to the wok. Toss in minced garlic and sliced shallots; stir quickly until fragrant and softened, about 30 seconds to 1 minute.
  5. Push garlic and shallots to the side. Pour in lightly beaten eggs and scramble gently until just set but still moist.
  6. Add drained rice noodles to the wok. Pour prepared sauce over noodles and toss constantly to coat evenly and heat through, about 2-3 minutes.
  7. Return cooked protein to the wok along with 1 cup bean sprouts and sliced green onions. Toss everything together quickly to mix and warm the veggies without losing their crunch.
  8. Remove from heat. Plate the Pad Thai and sprinkle generously with crushed peanuts. Serve immediately with fresh lime wedges.

Notes

Use high heat and keep stirring to achieve the signature wok hei flavor. Soak noodles instead of boiling to prevent mushiness. Adjust sauce sweetness and tang to taste. Cook protein in batches to avoid overcrowding the wok. Add fresh lime juice just before serving for brightness. For vegetarian or vegan versions, replace fish sauce with soy sauce or tamari and omit eggs or use scrambled tofu.

Nutrition

Keywords: Pad Thai, Thai recipe, rice noodles, stir-fry, authentic Pad Thai, easy Pad Thai, Thai street food, shrimp Pad Thai, chicken Pad Thai, tofu Pad Thai

Find it online: https://blairrecipes.com/authentic-pad-thai-recipe-easy-step-by-step-guide-for-perfect-flavor/