Today, I’m excited to share with you my favorite recipe for this iconic Thai dish that serves 2-3 people. Let’s embark on this culinary adventure together!
Ingredients
- 8 oz (225g) rice noodles
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 8 oz (225g) firm tofu, cubed
- 2 eggs
- 1 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup roasted peanuts, crushed
- Lime wedges for serving
For the sauce:
- 3 tbsp fish sauce
- 3 tbsp palm sugar (or brown sugar)
- 2 tbsp tamarind paste
- 1 tbsp rice vinegar
Let’s Cook!
- Prepare the noodles: Soak the rice noodles in warm water for about 15 minutes until they’re pliable but still firm. Drain and set aside.
- Make the sauce: In a small bowl, whisk together fish sauce, palm sugar, tamarind paste, and rice vinegar until the sugar dissolves. Set aside.
- Heat the wok: Place your wok or large skillet over medium-high heat. Add the vegetable oil and let it get nice and hot.
- Fry the aromatics: Add minced garlic to the hot oil and stir-fry for about 30 seconds until fragrant. The kitchen will fill with an irresistible aroma!
- Cook the tofu: Add the cubed tofu to the wok and fry for 2-3 minutes until golden brown. Push the tofu to one side of the wok.
- Scramble the eggs: Crack the eggs into the empty side of the wok. Scramble them quickly, then mix with the tofu.
- Add the noodles: Toss in the soaked rice noodles and pour the prepared sauce over them. Stir-fry for 2-3 minutes, making sure the noodles are well-coated with the sauce.
- Finish with veggies: Add bean sprouts and chopped green onions. Stir-fry for another minute until the bean sprouts are slightly wilted but still crunchy.
- Garnish and serve: Remove from heat and sprinkle crushed peanuts over the top. Serve hot with lime wedges on the side.
Tips for Pad Thai Perfection
- Don’t overcook the noodles: They should be al dente when you add them to the wok. They’ll continue cooking as you stir-fry.
- High heat is key: Keep your wok hot to achieve that perfect smoky “wok hei” flavor.
- Customize your protein: Feel free to substitute tofu with shrimp, chicken, or beef if you prefer.
- Balance is everything: Taste and adjust the sauce. The perfect Pad Thai should be a harmonious blend of sweet, sour, and savory.
Serving Suggestions
Serve your Pad Thai piping hot, straight from the wok. Squeeze fresh lime juice over the top for an extra zing. For an authentic Thai experience, wrap individual portions in banana leaves – it’s not just Instagram-worthy, but it also keeps the noodles warm!
Are you ready to bring the flavors of Thailand to your dinner table? Give this Pad Thai recipe a try and let the aromas transport you to the vibrant streets of Bangkok. Don’t forget to share your culinary creations with us!
Happy cooking, and sawatdee kha (goodbye in Thai)! 🍜
