Pad Thai (4 servings)
Try this Pad Thai (4 servings) recipe, or contribute your own.
Try this Pad Thai (4 servings) recipe, or contribute your own.
- 2 eggs, beaten
- 1 tbsp rice wine vinegar
- 3 tbsp fish sauce
- 1/4 cup sugar (i use coconut sugar)
- 2 shallots (peeled and minced)
- 2 tbsp dried shrimp (optional)
- 1 lb dried of fresh pad thai noodles
- 3 tbsp cooking oil (divided - if using tofu)
- 2 tbsp minced cilantro stems
- 2 garlic (peeled and minced)
- 1 tsp crushed red chili flakes or more if you like more
- 2 stalks of green onions (cut into 3-inch pieces)
- 2 oz ground pork
- 1/4 lb medium raw shrimp shelled and deveined
- 4 oz extra-firm tofu
- 2 cups fresh bean sprouts (or you may use 2 cups shredded
- 1/2 cup chopped roasted peanuts for garnish
- 1 oz tamarind paste + 1 cup hot water
- 1 tbsp fresh lime juice and more for sprinkling later
- Carbohydrate 4.99162185202239 g
- Cholesterol 372.24 mg
- Fat 15.363708786931 g
- Fiber 0.453592376359053 g
- Protein 25.0297913439087 g
- Saturated Fat 3.34335766081129 g
- Serving Size 1 1 recipe (937g)
- Sodium 4303.45585585085 mg
- Sugar 4.53802947566334 g
- Trans Fat 1.93070421699419 g
- Calories 254 calories
Step-by-step
- If you are using tofu, press the tofu down by putting paper towels at the bottom and top of the tofu and then weigh it down by placing a heavy pan/pot on top for about 15 minutes. This will "squeeze" out the water: Discard the excess water and pat the tofu dry and cut into about 2x1 inch pieces.
- Toss the tofu with about 2 Tbsp of soy sauce. Set aside
- Meanwhile, soak dried shrimp (if using) in warm water to cover until softened, about 10 minutes; drain and chop finely. If using dried rice noodles, soak in warm water to cover until softened, about 15 minutes; drain. If using fresh rice noodles, rinse with cold water to separate
- To make sauce, combine the tamarind paste with hot water until dissolves and then strain into another bowl. Add in sugar, vinegar, fish sauce, and lime juice and stir to combine. Set aside
- Place a wok/skillet over high heat until hot. If using tofu, add in the tofu and fry the until they are golden brown on both sides. Dish them out and set aside.
- In the same wok, bring the wok back to hot and add 2 more Tbsp of oil, add dried shrimp (if using) and cabbage (if using). Stir fry until the cabbage is soft and water from the cabbage evaporates.
- Add in chopped cilantro stems, garlic, shallots, crushed red chili flakes, and green onions. Cook, stiring, for 1 minute.
- Crumble in the ground pork and cook for 2 minutes.
- Add raw shrimp and stir-fry until barely pink, about 1 minutes.
- Push them to the side and crack in the eggs. Gently break the yolk and then let it cook a little bit until the white started to solidify and then stir to mix.
- Pour in the sauce you prepare earlier. Decrease heat and simmer for 1 minute.
- Add noodles; toss to coat evenly with sauce. Let it cook for another minute.
- Add in the bean sprouts and cook for about an extra 10-15 seconds.
- Turn off the heat. I like the sprouts to still be a little crunchy
- Place noodle mixture on serving platter. Garnish with peanuts, cilantro leaves, extra red chili flakes and squeeze of lime juice and serve immediately
My Pad Thai Adventure: A Simple Recipe for Weeknight Wonders
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between work deadlines, school pick-ups, and the never-ending laundry pile, the thought of spending hours in the kitchen often leaves me feeling overwhelmed. But, I’ve learned that even a simple, quick meal can be incredibly satisfying and flavorful, especially if it involves a little bit of culinary adventure. This Pad Thai recipe is my go-to for those weeknights when I crave something both tasty and easy to prepare.
The first time I made Pad Thai, I was honestly surprised by how simple it was. I always imagined it as some complicated dish requiring exotic ingredients and hours of preparation. The reality? It's surprisingly straightforward! The key is in the balance of flavors – the sweet, sour, salty, and spicy all coming together in perfect harmony. The tangy tamarind paste is the star, providing that signature sourness that cuts through the richness of the noodles and the meat (or tofu, if you prefer a vegetarian version!). The fish sauce adds a deep savory depth, while the chili flakes bring a pleasant kick. And, of course, the crunchy peanuts and fresh cilantro add a lovely textural contrast and aromatic freshness.
This Pad Thai recipe has become a family favorite. My kids devour it, my husband raves about it, and I find myself making it at least once a week. It’s adaptable too! Sometimes I add extra vegetables, like sliced bell peppers or carrots, to boost the nutritional value. Other times, I’ll swap the ground pork for chicken or tofu, depending on what I have on hand. The beauty of this recipe is its flexibility; you can customize it to your liking and use whatever ingredients you have readily available.
The process itself is incredibly therapeutic. The rhythmic chopping of vegetables, the sizzling of noodles in the wok, the fragrant steam rising from the pan – it's a mini-escape from the daily grind. And the feeling of accomplishment when you sit down to a plate of homemade Pad Thai? Priceless. It's a small victory in the midst of a busy life, a reminder that even amidst chaos, we can create something beautiful and delicious.
So, if you're looking for a quick, easy, and flavorful weeknight meal that won't break the bank or take up hours of your precious time, I highly recommend trying this Pad Thai recipe. It's become a staple in my kitchen, and I’m confident it will become a favorite in yours too. The best part? It's far easier than you might think. Trust me, even a culinary novice like myself can master it. So, roll up your sleeves, gather your ingredients, and embark on your own Pad Thai adventure! You won’t regret it.
Beyond the simple joy of creating a delicious meal, cooking Pad Thai has also taught me a valuable lesson about embracing simplicity. In our fast-paced world, it's easy to get caught up in the pursuit of perfection, often overlooking the beauty of simplicity. This recipe is a perfect example of how less can truly be more. With a handful of readily available ingredients, a little bit of know-how, and a dash of creativity, you can create something truly extraordinary. And that, my friends, is a lesson worth savoring.
This recipe is a testament to the power of simple ingredients and straightforward techniques to create extraordinary flavor. It's a reflection of my personal cooking philosophy: make it easy, make it delicious, make it your own. So go ahead, experiment, add your own personal twist, and share your Pad Thai creations with the world. Happy cooking!
