Pad Thai | Simple no-wok recipe, cooks in 3 minutes

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.

Prep as many portions as you want but only cook one or two at a time.

For the sauce, combine 1 tablespoon of fish sauce, 2-3 tablespoons of sugar, and 2 tablespoons of ketchup in a bowl.

Chop a handful of peanuts for garnish, leaving them chunky for texture.

Slice one bunch of green onions, keeping the whites and greens separate for cooking and garnish.

Chop a thumb-sized piece of ginger and a coarsely chopped garlic clove for aromatics.

Slice one red chili thinly, discarding the top, and set aside.

Pick a big pile of cilantro leaves for garnish, optional.

Prepare lime wedges for garnish, optional depending on tamarind concentrate used.

Beat a couple of eggs with salt and let them sit for 10 minutes to loosen proteins.

Cut one chicken breast into three sections and slice thinly across the grain for tenderness.

Boil water in a non-stick pan, adding a pinch of salt, and add 60 grams of rice noodles per portion, breaking them if necessary.

Parboil the noodles for 2-3 minutes, stirring to prevent sticking, then strain and shock with cold water to stop cooking.

Wipe out the pan and return it to high heat, adding a bit of oil until it starts to smoke.

Season the chicken pieces with salt and add them to the pan in a single layer, cooking until the bottom two-thirds are opaque.

Add half of the aromatics (green onions, chili, garlic, ginger) to the pan and stir aggressively to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens