How To Make Best Classic Pad Thai ~ Chicken Shrimp Pad Thai Stir Fry Recipe

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.

In a bowl, mix together sugar, fish sauce, tamarind paste, lime juice, Thai chili powder, and a little water for the sauce.

Drain, pat dry, and dice extra firm tofu into approximately three-quarters of an inch pieces.

Heat oil in a medium-high heat pan and cook the tofu for about 4 to 5 minutes until golden brown, then remove from heat and set aside.

Slice chicken into strips about the same size as the tofu and cook with shrimp in a little oil on medium heat for about 3 to 4 minutes or until done, then remove from heat and set aside.

In another pan on medium heat, add oil, minced garlic, onions, and julienned carrots, cooking and stirring for 2 to 3 minutes.

Soak pad thai rice noodles in warm water for about 5 minutes until soft and pliable.

Mix the softened noodles with the sauce and the cooked veggies, tossing well.

Push the noodles to one side of the pan, add a little oil, and crack in two eggs, stirring and chopping them into fine pieces as they cook for about a minute.

Stir and mix the eggs with the noodles, then add fresh bean sprouts, chopped green onions, the cooked tofu, crushed peanuts, shrimp, and chicken, mixing everything together.

Serve the Pad Thai with fresh bean sprouts, peanuts, chopped green onions, and a slice of lime on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens