Thai · Seafood
Pad Thai
Classic Thai stir-fried rice noodles with shrimp, tofu, peanuts and tamarind sauce
The Method
Instructions
First things first, you want to get your rice noodles ready by soaking them in some warm water. Let them sit for about 30 minutes , or until they're nice and soft but still have a little bite to them. This step is key because it makes the noodles easier to work with and helps them soak up all those amazing flavors later on.
While the noodles are soaking, grab your wok and heat up some oil over medium high heat . Once the oil is shimmering, crack in your eggs and gently scramble them. You're looking for soft, fluffy curds, so don't overcook them,just until they're set. Once done, scoop the eggs out onto a plate and set them aside for now. This little step adds a wonderful texture and richness to your Pad Thai.
Next up, toss your prawns into the hot wok. Stir fry them until they turn a pretty pink color and are just cooked through. This usually takes just a couple of minutes. Right after the prawns, add in the garlic and shallots. The moment these hit the hot oil, your kitchen will start smelling incredible. Stir everything around quickly so the garlic and shallots soften and become fragrant, but be careful not to burn them.
Now it's time to bring everything together. Drain your soaked noodles well and add them to the wok with the prawns, garlic, and shallots. Pour in the tamarind paste, fish sauce, and a bit of sugar to balance out all the savory flavors. If you like a little heat, toss in some chili flakes or fresh chili here as well. Give everything a good toss so the noodles are evenly coated in that tangy, salty, slightly sweet sauce. It's all about getting those noodles to soak up every drop of goodness.
Finally, add in the bean sprouts, your scrambled eggs, and a handful of crunchy peanuts. Toss everything together gently but thoroughly so all the ingredients mingle nicely without squashing the delicate bean sprouts. The combination of textures here is just perfect.
Serve your beautiful Pad Thai with some fresh lime wedges on the side to squeeze over just before eating, and don't forget a little sprinkle of fresh cilantro for that bright, herbal finish. This dish is best enjoyed right away, while it's warm and bursting with flavor!
While the noodles are soaking, grab your wok and heat up some oil over medium high heat . Once the oil is shimmering, crack in your eggs and gently scramble them. You're looking for soft, fluffy curds, so don't overcook them,just until they're set. Once done, scoop the eggs out onto a plate and set them aside for now. This little step adds a wonderful texture and richness to your Pad Thai.
Next up, toss your prawns into the hot wok. Stir fry them until they turn a pretty pink color and are just cooked through. This usually takes just a couple of minutes. Right after the prawns, add in the garlic and shallots. The moment these hit the hot oil, your kitchen will start smelling incredible. Stir everything around quickly so the garlic and shallots soften and become fragrant, but be careful not to burn them.
Now it's time to bring everything together. Drain your soaked noodles well and add them to the wok with the prawns, garlic, and shallots. Pour in the tamarind paste, fish sauce, and a bit of sugar to balance out all the savory flavors. If you like a little heat, toss in some chili flakes or fresh chili here as well. Give everything a good toss so the noodles are evenly coated in that tangy, salty, slightly sweet sauce. It's all about getting those noodles to soak up every drop of goodness.
Finally, add in the bean sprouts, your scrambled eggs, and a handful of crunchy peanuts. Toss everything together gently but thoroughly so all the ingredients mingle nicely without squashing the delicate bean sprouts. The combination of textures here is just perfect.
Serve your beautiful Pad Thai with some fresh lime wedges on the side to squeeze over just before eating, and don't forget a little sprinkle of fresh cilantro for that bright, herbal finish. This dish is best enjoyed right away, while it's warm and bursting with flavor!
Pairs Well With
