This EASY Pad Thai Recipe Will Change Your LIFE!

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh is more nutritious, while cottage cheese is budget-friendly.

shrimp

🥗Healthier: chicken breast

💰Cheaper: canned tuna

Chicken breast is leaner, and canned tuna is often cheaper.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is lower in calories, while salt is a budget option.

Soak rice noodles in water for about 1 hour.

Prepare the sauce by mixing 50g of tamarind with 1/4 cup of hot water, then strain the liquid.

In a separate container, mix tamarind paste, 2 tbsp of fish sauce, 3 tbsp of pal sugar, 1 tbsp of oyster sauce, and 3 tbsp of water.

Thinly slice 2-3 shallots and smash 3 cloves of garlic.

Chop garlic chives into long strips.

Chop peanuts in a Ziploc bag for texture.

Chop 2 tbsp of dried shrimp or blend it for a finer consistency.

Chop pickled radish into small pieces.

Heat 2 tbsp of oil in a wok over medium-high heat, add shrimp with a pinch of salt, and cook until done, then set aside.

Reduce heat to medium, add 2 tbsp of oil and dried shrimp, stir, then add garlic, shallots, and pickled radish, cooking until garlic starts to brown.

Increase heat to high, drain noodles and add to the wok with the sauce, tossing everything together for about 2 minutes.

If noodles are undercooked, add 1-2 tbsp of water to finish cooking.

Push noodles to one side, add a splash of oil and 2 large eggs, scramble, then mix with noodles after 30 seconds.

Reduce heat to low, add bean sprouts, garlic chives, and half of the peanuts, and mix well.

Transfer to a serving plate, top with shrimp, fresh bean sprouts, remaining peanuts, chili flakes, and a lime wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens