Pad Thai Noodles Recipe

Name: Pad Thai Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces 1/4-inch thick rice stick noodles; 2 tablespoons vegetable oil; 2 tablespoons raw peanuts, or more to taste; 6 Thai chile peppers, seeded and minced, or more to taste; 1 shallot, minced, or more to taste; 3 cloves garlic, minced, or more to taste; 1 pound boneless chicken, cut into 1/4-inch strips; 1/3 cup extra-firm tofu, cut into matchsticks; 2 1/2 tablespoons white sugar; 2 tablespoons tamarind paste; 1 1/2 tablespoons fish sauce; 1/2 teaspoon ground white pepper, or to taste; 1 egg; 1/4 pound large shrimp - peeled, deveined, and tails removed (optional); 1 cup bean sprouts (optional); 1 cup chopped fresh chives (optional); 1 lime, juiced

Servings: persons

7 ounces 1/4-inch thick rice stick noodles
2 tablespoons vegetable oil
2 tablespoons raw peanuts, or more to taste
6 Thai chile peppers, seeded and minced, or more to taste
1 shallot, minced, or more to taste
3 cloves garlic, minced, or more to taste
1 pound boneless chicken, cut into 1/4-inch strips
1/3 cup extra-firm tofu, cut into matchsticks
2 1/2 tablespoons white sugar
2 tablespoons tamarind paste
1 1/2 tablespoons fish sauce
1/2 teaspoon ground white pepper, or to taste
1 egg
1/4 pound large shrimp - peeled, deveined, and tails removed (optional)
1 cup bean sprouts (optional)
1 cup chopped fresh chives (optional)
1 lime, juiced

1
Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2
Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3
Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4
Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 7 ounces 1/4-inch thick rice stick noodles, 2 tablespoons vegetable oil, 2 tablespoons raw peanuts, or more to taste, 6 Thai chile peppers, seeded and minced, or more to taste, and more.

Yes, Pad Thai Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pad Thai Noodles

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