Pad Thai Noodles Exactly Like Takeout
Pad Thai Noodles Exactly Like Takeout
Ingredients
- 150 g dried rice noodles
- 120 g shrimp, or chicken/tofu
- 80 g firm tofu, cubed
- 2 tablespoons dried shrimp, optional
- 2 garlic, cloves, chopped
- 1 small shallot, sliced
- 2 eggs
- 1 cup bean sprouts
- as needed garlic chives, or spring onion
- as needed peanuts, for serving, crushed
- as needed lime, for serving
- as needed chili flakes, for serving
- as needed oil, for cooking
For the Sauce
- 2 tablespoons tamarind
- 1 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar
Instructions
- 1
Soak the 150 g dried rice noodles in warm water until they become flexible, about 15-20 minutes. Once flexible, drain the noodles thoroughly and set aside.
⏱️ 15 min
- 2
In a small bowl, combine the 2 tablespoons tamarind, 1 1/2 tablespoons fish sauce, and 1 tablespoon palm sugar. Stir until the palm sugar is fully dissolved and the mixture is smooth. Set aside.
⏱️ 3 min
- 3
Heat a generous amount of oil in a hot pan or wok over maximum heat until shimmering.
⏱️ 1 min
- 4
Add the 120 g shrimp (or chicken/tofu) to the hot oil and stir-fry until nearly cooked through. Remove the cooked protein from the wok and set aside, reserving any oil in the wok.
⏱️ 3 min
- 5
Add the 2 chopped garlic cloves and 1 small sliced shallot to the wok. Stir-fry briefly until fragrant. If using, add the 2 tablespoons dried shrimp and stir-fry for another minute.
⏱️ 2 min
- 6
Push the ingredients to one side of the wok. Add a little more oil if needed. Crack the 2 eggs into the empty side of the wok and scramble them. Once scrambled, mix the eggs into the other ingredients in the wok.
⏱️ 2 min
- 7
Add the prepared Pad Thai sauce to the wok, mixing it with the eggs and aromatics. Immediately add the drained rice noodles and the previously cooked protein back into the wok. Toss vigorously until the noodles are soft, thoroughly coated with the sauce, and well combined with all ingredients.
⏱️ 5 min
- 8
Add the 1 cup bean sprouts and garlic chives (or spring onion) to the wok. Toss quickly for about 30 seconds to combine, ensuring the sprouts retain some crunch.
⏱️ 1 min
- 9
Serve the Pad Thai noodles immediately. Garnish with crushed peanuts, chili flakes, and a fresh squeeze of lime juice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pad Thai Noodles Exactly Like Takeout
- 150 g dried rice noodles
- 120 g shrimp, or chicken/tofu
- 80 g firm tofu, cubed
- 2 tablespoons dried shrimp, optional
- 2 garlic, cloves, chopped
- 1 small shallot, sliced
- 2 eggs
- 1 cup bean sprouts
- as needed garlic chives, or spring onion
- as needed peanuts, for serving, crushed
- as needed lime, for serving
- as needed chili flakes, for serving
- as needed oil, for cooking
For the Sauce
- 2 tablespoons tamarind
- 1 1/2 tablespoons fish sauce
- 1 tablespoon palm sugar
Instructions
- 1
Soak the 150 g dried rice noodles in warm water until they become flexible, about 15-20 minutes. Once flexible, drain the noodles thoroughly and set aside.
⏱️ 15 min - 2
In a small bowl, combine the 2 tablespoons tamarind, 1 1/2 tablespoons fish sauce, and 1 tablespoon palm sugar. Stir until the palm sugar is fully dissolved and the mixture is smooth. Set aside.
⏱️ 3 min - 3
Heat a generous amount of oil in a hot pan or wok over maximum heat until shimmering.
⏱️ 1 min - 4
Add the 120 g shrimp (or chicken/tofu) to the hot oil and stir-fry until nearly cooked through. Remove the cooked protein from the wok and set aside, reserving any oil in the wok.
⏱️ 3 min - 5
Add the 2 chopped garlic cloves and 1 small sliced shallot to the wok. Stir-fry briefly until fragrant. If using, add the 2 tablespoons dried shrimp and stir-fry for another minute.
⏱️ 2 min - 6
Push the ingredients to one side of the wok. Add a little more oil if needed. Crack the 2 eggs into the empty side of the wok and scramble them. Once scrambled, mix the eggs into the other ingredients in the wok.
⏱️ 2 min - 7
Add the prepared Pad Thai sauce to the wok, mixing it with the eggs and aromatics. Immediately add the drained rice noodles and the previously cooked protein back into the wok. Toss vigorously until the noodles are soft, thoroughly coated with the sauce, and well combined with all ingredients.
⏱️ 5 min - 8
Add the 1 cup bean sprouts and garlic chives (or spring onion) to the wok. Toss quickly for about 30 seconds to combine, ensuring the sprouts retain some crunch.
⏱️ 1 min - 9
Serve the Pad Thai noodles immediately. Garnish with crushed peanuts, chili flakes, and a fresh squeeze of lime juice.
⏱️ 1 min