Ingredients
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- Rice noodles (200g)
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- Vegetable oil (3 tablespoons)
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- Firm tofu (cut into small cubes, 100g)
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- Chicken breast or shrimp (sliced, 200g)
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- Eggs (2, lightly beaten)
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- Garlic (minced, 3 cloves)
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- Shallots (sliced, 2)
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- Bean sprouts (100g)
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- Chives (chopped, 30g)
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- Roasted peanuts (crushed, 50g)
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- Red chili flakes (to taste)
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- Lime wedges (for serving)
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- Fish sauce (3 tablespoons)
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- Tamarind paste (2 tablespoons)
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- Palm sugar (1 tablespoon)
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- Soy sauce (optional, for additional flavor)
Instructions
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- Prepare the Noodles: Soak the rice noodles in warm water for about 20 minutes until they soften. Drain and set aside.
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- Make the Sauce: In a small bowl, mix the fish sauce, tamarind paste, and palm sugar. Stir until the sugar dissolves completely. Taste and adjust the seasoning if necessary, adding soy sauce if desired.
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- Cook the Protein: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken or shrimp and cook until done. Remove from the pan and set aside.
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- Cook the Tofu: In the same pan, add another tablespoon of oil. Add the tofu cubes and fry until golden brown on all sides. Remove and set aside.
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- Sauté Aromatics: Add the remaining tablespoon of oil to the pan. Add the garlic and shallots, sautéing until fragrant.
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- Add Eggs: Push the garlic and shallots to one side of the pan. Pour the beaten eggs into the other side. Scramble the eggs until cooked.
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- Combine Ingredients: Add the softened noodles to the pan, followed by the cooked chicken/shrimp, tofu, and the prepared sauce. Toss everything together until the noodles are evenly coated with the sauce.
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- Add Vegetables: Stir in the bean sprouts and chives, cooking for another 2 minutes until everything is heated through.
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- Serve: Transfer the Pad Thai to serving plates. Garnish with crushed peanuts, red chili flakes, and lime wedges.
Nutrition
- Serving Size: one normal portion
- Calories: 500 kcal
- Fat: 20g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 30g