Sometimes, the evening calls for something vibrant and comforting, a dish that can transport you across continents with just a few bites. This Classic Pad Thai is exactly that kind of meal — a delicious recipe that satisfies cravings and sparks memories.
One evening last week, I remember the moment I first took a forkful of this Pad Thai. The warmth of the wok still lingered in the air, mingling with the bright, citrusy aroma of fresh lime. The noodles, glossy and coated in that tangy tamarind sauce, combined with the gentle crunch of crushed peanuts, sparked a delightful contrast that kept me coming back for more. The shrimp was tender, the tofu golden and crispy on the edges, and the scattered bean sprouts added a fresh snap. As I savored each bite, the balance of flavors was like a dance on my palate — sweet, salty, slightly spicy, and refreshingly bright. It was more than dinner; it was an experience that made me pause and appreciate the simple joy of a well-crafted meal.
Why You’ll Love It:
- Quick to prepare yet packed with authentic Thai flavors.
- Combines a satisfying mix of textures — tender noodles, crunchy peanuts, and crisp vegetables.
- Perfectly balanced tangy, sweet, and savory sauce that wakes up your taste buds.
- Flexible enough to enjoy as a family dinner or a solo treat.
- Brings the comfort of a street food favorite right into your kitchen.
If you’ve ever hesitated to make Pad Thai at home, know this: it’s easier than you think. The ingredients come together quickly, and the result feels like a special occasion, even on a busy weeknight.
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Classic Pad Thai
- Total Time: 35 minutes
- Yield: 4 1x
Description
A traditional Thai stir-fried noodle dish featuring rice noodles, shrimp, tofu, eggs, and a tangy tamarind sauce, garnished with crushed peanuts and fresh lime wedges.
Ingredients
8 ounces dried flat rice noodles
2 tablespoons vegetable oil
8 ounces medium shrimp, peeled and deveined
4 ounces firm tofu, cut into 1/2-inch cubes
2 large eggs
3 cloves garlic, minced
1 cup bean sprouts, rinsed and drained
4 green onions, sliced into 1-inch pieces
1/4 cup roasted peanuts, crushed
1 lime, cut into wedges
2 tablespoons tamarind paste
3 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon palm sugar or brown sugar
1/2 teaspoon chili powder
Instructions
Soak the dried rice noodles in warm water for 20 minutes or until softened but still firm. Drain and set aside.
In a small bowl, mix tamarind paste, fish sauce, soy sauce, palm sugar, and chili powder until sugar dissolves. Set the sauce aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add tofu cubes and cook until golden on all sides, about 3-4 minutes. Remove tofu and set aside.
Add the remaining 1 tablespoon oil to the wok. Add minced garlic and stir-fry for 30 seconds until fragrant.
Add shrimp and cook until pink and opaque, about 2-3 minutes. Push shrimp to one side of the wok.
Crack the eggs into the wok and scramble them gently until just set.
Add the drained noodles and the prepared sauce to the wok. Toss everything together to coat the noodles evenly with the sauce.
Add the cooked tofu, bean sprouts, and green onions. Stir-fry for another 2 minutes until heated through and combined.
Remove from heat and transfer to serving plates.
Garnish each serving with crushed peanuts and lime wedges on the side.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
FAQ
Can I make this dish vegetarian? Absolutely. Simply omit the shrimp and increase the tofu or add more vegetables like bell peppers or mushrooms.
How spicy is this Pad Thai? It has a gentle kick from the chili powder, but you can adjust the heat to your preference by adding more or less.
Is it okay to use dried noodles? Yes, soaking them until softened but still firm is key to getting the right texture.
Can leftovers be reheated? Yes, store in an airtight container in the fridge and reheat gently on the stove or microwave.
Ready to bring this lively, delicious recipe into your kitchen? Give it a try and watch how a simple dinner turns into an exciting celebration of flavors.