How to Make Pad Thai

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 the rice noodles in warm water according to the package directions. Don't oversoak them – they should be flexible but firm. Set them aside for later.

Combine the fish sauce, tamarind juice, sugar, and chili sauce in a bowl; mix well and set aside. You can substitute soy sauce for fish sauce and white vinegar for tamarind juice. To save time, use a commercially prepared pad Thai sauce.

Heat 2 tablespoons of the oil in the wok on high heat. Add your choice of diced chicken, peeled shrimp, or diced tofu – or all three; and saute until cooked through and tofu is golden brown on the edges. Set aside in a separate bowl.

Heat 1 tablespoon of oil in the wok. Add the diced garlic and scallions, half the bean sprouts, and the peanuts, and stir-fry on medium heat for one minute. Remove to a separate bowl.

Drain your noodles and add them to the wok with your pad Thai sauce; stir-fry quickly to keep the noodles from sticking.

Push the noodles to one side of the wok and add the remaining 1 tablespoon of oil. Add the beaten egg and scramble until cooked.

Combine the cooked ingredients in the wok, toss lightly, and cook for one or two minutes. Garnish with lime slices, chopped cilantro, and the remainder of the bean sprouts.

Cooking Techniques

Equipment Needed

Spice Level:

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