How to Make Pad Thai Recipe | Hilah Cooking

fish sauce

🥗Healthier: soy sauce

💰Cheaper: Worcestershire sauce

Soy sauce is easier to find and offers a similar umami flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles lower carbs while spaghetti is a budget-friendly alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option, while cashews are often less expensive.

shrimp

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is leaner, and tofu is a cost-effective protein source.

Soak half a package of medium rice stick noodles in warm water for about 30 minutes until they become opaque and slightly rubbery.

Prepare the sauce by mixing tamarind liquid, light brown sugar, and fish sauce. Set aside.

Heat a large wok or a big skillet on high heat and add safflower oil.

Add sliced shallots and minced garlic to the hot oil and fry for about 30 seconds until they start to brown.

Crack in 2 eggs and let them set for about 15 seconds before breaking them up with a spatula.

Add shrimp to the wok and cook for about 60 seconds until the edges start to turn pink, but do not cook fully.

Add the fried tofu cubes to the wok.

Using tongs, lift the soaked noodles from the water and add them directly to the wok, along with some red pepper flakes and the tamarind sauce.

Stir-fry everything together for about 5 minutes until the noodles are soft and al dente.

Add half of the peanuts, half of the bean sprouts, and half of the garlic chives to the wok and stir-fry for another 30 to 60 seconds until the bean sprouts wilt.

Once the sauce is absorbed and the noodles are soft, serve the pad thai, twisting the noodles to separate them from the other ingredients.

Garnish with crushed peanuts, fresh bean sprouts, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens