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Easier and Healthier Pad Thai

A simplified and flavor-packed Pad Thai recipe that brings the essence of Thai street food to your kitchen in under 30 minutes, while allowing for customization to fit any diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 475
Ingredients Method Notes

Ingredients
  

Pad Thai Sauce
  • 3.5 tablespoons palm sugar, finely chopped Can substitute with brown sugar, but may lose authenticity.
  • 3 tablespoons water
  • 4 tablespoons tamarind paste Essential for the signature tang.
  • 2.5 tablespoons fish sauce
Main Ingredients
  • 12 medium shrimp, peeled and deveined Can be substituted with chicken or tempeh.
  • 1/3 cup neutral oil (canola or grapeseed)
  • 3 tablespoons chopped shallots
  • 3 cloves garlic, chopped
  • 85 g pressed tofu, cut into small pieces Protein option; can substitute with chicken.
  • 0.5 teaspoon chili flakes (or to taste)
  • 2.8 oz glass noodles, soaked and drained Can substitute with rice noodles.
  • 1/4 cup water
  • 2 large eggs Can omit for vegan version.
  • 4 oz bean sprouts (about 2.5 cups)
  • 2.5 oz garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, chopped Use for garnish.
  • 1 lime for serving

Method
 

Preparation
  1. In a small pot, combine the palm sugar, water, and tamarind paste over medium heat. Stir continuously until the sugar is melted and the mixture slightly thickens—about 5 minutes. Set this sauce aside.
Cooking
  1. Heat your wok over high heat and add a splash of oil. Once hot, toss in the shrimp and cook until they turn pink and are halfway done, around 2-3 minutes. Remove them from the pan and set aside.
  2. In the same wok, add more oil if needed, then sauté chopped shallots, garlic, tofu, and chili flakes for 2 minutes until fragrant.
  3. Toss in the soaked glass noodles, followed by the Pad Thai sauce and a 1/4 cup of water. Stir everything together and cook for an additional 2-3 minutes until the noodles absorb the sauce.
  4. Push the noodles to one side of the wok. Crack the eggs into the empty side and stir quickly to scramble. After they’re cooked through, mix them into the noodles.
  5. Fold in the cooked shrimp, bean sprouts, garlic chives, and half of the chopped peanuts. Serve immediately with lime wedges and the remaining nuts on top.

Notes

Best served fresh, but can be stored for up to 2 days in the fridge. Feel free to customize the protein or add seasonal vegetables for a twist.