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Delicious homemade Pad Thai with shrimp, peanuts, and bean sprouts

Pad Thai

Experience the delightful combination of chewy rice noodles, fresh vegetables, and savory tofu in this easy-to-make Pad Thai dish.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz rice noodles Soak in warm water for 30 minutes.
  • 2 tbsp vegetable oil
  • 1 cup tofu, cubed
  • 2 large eggs, beaten
  • 1 cup bean sprouts
  • 1/2 cup green onions, chopped
  • 1/4 cup peanuts, crushed For topping
  • 3 tbsp fish sauce Can use soy sauce for a vegetarian version.
  • 2 tbsp sugar
  • 1 tbsp tamarind paste
  • 1 lime wedges for serving

Method
 

Preparation
  1. In a large bowl, soak the rice noodles in warm water for 30 minutes until they are soft but still firm to the bite. Drain and set aside.
Cooking
  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the cubed tofu and fry until golden brown on all sides. Remove the tofu from the skillet and set aside.
  2. In the same skillet, add the remaining oil. Pour in the beaten eggs and stir gently until they’re fully cooked. Push the scrambled eggs to one side of the skillet.
  3. Add the soaked noodles, cooked tofu, fish sauce, sugar, and tamarind paste to the skillet. Stir everything together, letting the noodles absorb the flavors for about 3-4 minutes.
  4. Toss in the bean sprouts and green onions, mixing thoroughly. Cook for an additional 2-3 minutes or until heated through.
  5. Transfer the Pad Thai to serving plates and top with crushed peanuts. Serve with lime wedges on the side for a zesty kick!

Notes

Quadruple the recipe for larger gatherings. For a spicy kick, add chili flakes during cooking. Store leftovers in the refrigerator for up to 3 days and reheat on a skillet with a splash of water or broth to maintain texture.