Arguably Thailand's most well-known dish, pad Thai is commonly served as a street food. The noodles are fried with shrimp, tofu, egg, vegetables, and seasonings, and the dish is often garnished with bean sprouts, green onions, and cilantro. Immigrants brought the recipe to America where it is commonly served at Thai restaurants.
Recipe Servings: 4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 12 oz pad thai noodles, soaked and drained
- 2 qt cold water
- ¼ cup oil
- 4 garlic cloves, chopped
- 16 shrimp, shelled and deveined
- 2 oz firm tofu, cubed
- 2 eggs, beaten
- ¼ cup peanuts, shelled and crushed
- 3 Tbsp fish sauce
- 2½ Tbsp rice vinegar
- 1 Tbsp sugar
- ½ tsp crushed red pepper or cayenne pepper
- 3 oz bean sprouts
- ¼ cup green onions, julienned
- ¼ cup fresh cilantro, chopped
Directions
- Heat oil in a wok.
- Sauté garlic until lightly browned.
- Add shrimp and tofu. Sauté until shrimp just turns opaque.
- Add eggs and cook for 30 seconds.
- Add noodles, peanuts, fish sauce, vinegar, sugar, and red pepper. Cook, stirring, for 3 minutes.
- Transfer to a serving plate. Garnish with bean sprouts, green onions, and cilantro.
- Serve immediately.
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