Description
A quick, flavorful weeknight dinner that beats takeout. This recipe features perfectly chewy rice noodles tossed in a tangy, sweet, and savory tamarind sauce with your choice of protein and fresh vegetables.
Ingredients
Scale
- 8 ounces (225g) flat rice noodles (medium/pad thai width)
- Cold water (for soaking noodles)
- 3 tablespoons (45g) tamarind paste
- 3 tablespoons (45ml) fish sauce
- 2 tablespoons (30g) brown sugar
- 2 tablespoons (30ml) fresh lime juice
- 2 tablespoons (30ml) water
- 2 tablespoons (30ml) vegetable oil
- 2 large eggs, beaten
- 3 cloves garlic, minced
- 2 medium shallots, thinly sliced
- 1 pound (450g) protein of choice (shrimp, chicken, or firm tofu)
- 2 cups (100g) fresh bean sprouts
- 4 stalks green onions, chopped
- 1/4 cup (30g) crushed peanuts
- 2 limes, cut into wedges
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup fresh cilantro, chopped
Instructions
- Soak rice noodles in a large bowl of cold water for 15-20 minutes until soft and pliable but still firm. Drain well and rinse under cold water to stop cooking.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, lime juice, and 2 tablespoons of water until sugar is dissolved. Taste and adjust sweetness or acidity if needed.
- Prep all ingredients: cube tofu, slice chicken/shrimp, mince garlic, slice shallots, and chop green onions. Have bean sprouts and peanuts ready.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add protein and cook until browned and cooked through. Remove protein from wok and set aside.
- Add remaining 1 tablespoon of oil to the wok. Add garlic and shallots, stir-frying for 30 seconds until fragrant.
- Add soaked noodles to the wok. Pour the tamarind sauce over the noodles. Toss gently but thoroughly to coat every strand. Cook for 2-3 minutes.
- Push noodles to one side. Pour beaten eggs into the empty space and scramble until just cooked. Mix eggs into noodles.
- Add bean sprouts and cooked protein back into the wok. Toss everything together for another minute.
- Transfer to serving plates. Top with crushed peanuts, green onions, and cilantro. Serve with lime wedges on the side.
Notes
Do not boil the rice noodles; soaking in cold water prevents them from becoming mushy. Ensure your wok is hot before adding ingredients to achieve ‘wok hei’ and prevent sticking. If making a large batch, cook in batches to avoid overcrowding the pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 12
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 60
- Fiber: 3
- Protein: 20
Keywords: Pad Thai, Tamarind Sauce, Thai Food, Stir Fry, Rice Noodles, Weeknight Dinner, Easy Recipe, Restaurant Style