Homemade Pad Thai That Tastes Like Your Favorite Restaurant

tamarind paste

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides acidity, while vinegar can mimic the tanginess of tamarind.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein that is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor, while salt is a basic seasoning.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are a nut-free alternative, while walnuts are often cheaper.

Soak rice noodles in warm water for 30 minutes until softened, then drain.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 30 seconds.

Add shrimp and chicken, cooking until shrimp is pink and chicken is cooked through, about 3-5 minutes.

Push the shrimp and chicken to one side of the skillet and crack in the eggs.

Scramble the eggs until just set, then mix with the shrimp and chicken.

Add the soaked noodles to the skillet and toss to combine with the proteins and eggs.

Stir in tamarind paste, fish sauce, and sugar, mixing well to coat the noodles.

Add bean sprouts and green onions, cooking for an additional 2-3 minutes until heated through.

Serve hot, garnished with crushed peanuts and lime wedges.

Cooking Techniques

Spice Level:

Allergens