Easy Pad Thai Recipe | From Chef Nikky’s New Thai Cookbook!

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 thin rice noodles in lukewarm water for about 2 hours, enough to cover the noodles.

In a large non-stick wok or skillet, heat oil over medium-high heat.

Add tofu to the wok and fry until ready, then remove and set aside on a paper towel.

Add chicken to the wok and stir-fry until fully cooked, then add shrimp and cook until no longer translucent.

Move proteins to the side of the wok and add eggs, scrambling until cooked.

Add the soaked noodles and a little bit of water to create steam, cooking until noodles are soft (about 2 to 4 minutes).

Once noodles are soft, add back in the tofu and pour in the Pad Thai sauce, stir-frying until the sauce is absorbed into the noodles.

Turn off the heat and add bean sprouts and scallions, tossing them in the residual heat to slightly soften without making them soggy.

Serve immediately topped with more fresh bean sprouts and crushed peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens