Ingredients
- For the Sauce:
- 3 tablespoons tamarind paste
- 3 tablespoons fish sauce (or soy sauce for vegetarian)
- 2 tablespoons brown sugar (or palm sugar)
- 1/2 teaspoon red chili flakes (optional, to taste)
- For the Pad Thai:
- 8 ounces flat rice noodles
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 small shallot, finely chopped
- 2 eggs, lightly beaten
- 1/2 pound boneless, skinless chicken breast, thinly sliced
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup bean sprouts
- 2 green onions, sliced
- 1/4 cup chopped roasted peanuts
- Lime wedges, for serving
Instructions
- Soak the rice noodles in warm water for 30 minutes or until pliable. Drain and set aside.
- In a small bowl, whisk together tamarind paste, fish sauce, brown sugar, and red chili flakes. Set the sauce aside.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 3–4 minutes until fully cooked. Add the shrimp and cook for 2 minutes until pink and opaque. Remove both to a plate and keep warm.
- Add the remaining tablespoon of oil to the pan. Sauté the garlic and chopped shallot for about 1 minute until fragrant.
- Push the garlic and shallot to one side of the pan. Pour in the beaten eggs and scramble until just set, then mix together with the aromatics.
- Add the soaked noodles and the prepared sauce. Toss everything together and cook for 2–3 minutes until the noodles are tender and evenly coated.
- Return the cooked chicken and shrimp to the pan. Add the bean sprouts and green onions, and toss everything together. Cook for another 1–2 minutes until heated through.
- Divide the Pad Thai among bowls, top with chopped peanuts, and serve with lime wedges.
Notes
- Soaking the noodles ahead ensures even cooking without becoming mushy.
- For a vegetarian version, use tofu instead of meat and soy sauce instead of fish sauce.
- Adjust chili flakes based on your preferred spice level.
- This dish is best served fresh but can be reheated gently in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 6g
- Sodium: 880mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 210mg
