The Best Pad Thai | Easy Pad Thai Recipe | Better Than Take Out

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.

Finely chop the shallot.

Separate and cut 3 green onions into long pieces.

Remove the roots from the seafood mushrooms.

Warm up some water and soak the rice stick noodles for 10 to 15 minutes until soft.

In a bowl, mix together 3 tbsp fish sauce, 2 tbsp sugar, 1 tsp tamarind paste, 1/4 cup water, and 2 tsp red chili paste to make the sauce.

Warm up oil in a wok and add the boneless chicken, cooking until it changes color, adding a little salt.

Add the shrimp to the wok and cook until done, then remove both chicken and shrimp from the wok.

In the same wok, add the deep fried tofu and chopped shallot, cooking until the tofu is heated through.

Add the seafood mushrooms to the wok and cook until slightly soft.

Pour the sauce into the wok and cook until the liquid dissolves.

Add the soaked noodles to the wok and stir until they are completely coated with the sauce.

Make space on one side of the pan, add a bit more oil, and crack in 2 eggs, letting them cook before mixing them with the noodles.

Add the fresh bean sprouts, remaining green onions, chicken, and shrimp to the wok, mixing everything together.

Garnish with chopped roasted peanuts before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens