Stir-Fried Thai Noodles: Pad Thai

Name: Stir-Fried Thai Noodles: Pad Thai
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 1 large egg, lightly beaten; 58 milliliters fish sauce (nam pla); 104 milliliters fresh bean sprouts; 4 grams fresh cilantro leaves; 4 garlic cloves, finely chopped; 1 lime, cut into small wedges; 3 Tbsps peanut oil; 1 fresh red chile, sliced; 227 grams dried wide rice noodles; 73 grams chopped unsalted roasted peanuts; 2 shallots, sliced; 680 grams shrimp, peeled with tails on; 2 Tbsps sugar; 3 Tbsps tamarind juice

Stir-Fried Thai Noodles: Pad Thai might be just the Asian recipe you are searching for. This recipe serves 4. One portion of this dish contains about 45g of protein, 22g of fat, and a total of 633 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have shrimp, tamarind juice, peanut oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a pricey main course. It is a good option if you're following a dairy free and pescatarian diet. Pad Thai (Stir-Fried Noodles), Pad Thai (Stir-Fried Noodles), and Pad See Ew (Thai Stir-Fried Noodles) are very similar to this recipe.

Instructions

Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they're limp but still firm to the touch; later cooking in the wok will soften them more.

Ingredients you will need

Rice Noodles

Water

Equipment you will use

Wok

Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.

Ingredients you will need

Pasta

Equipment you will use

Colander

In a small bowl, mix the fish sauce, tamarind juice, and sugar; stir well to melt the sugar. Taste and adjust flavors to the desired combination of salty, sour, and sweet.

Ingredients you will need

Tamarind Juice

Fish Sauce

Sugar

Equipment you will use

Bowl

Heat a wok over medium-high heat until it is smoking hot.

Equipment you will use

Wok

Add 1 tablespoon of the oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through; 1 to 2 minutes.

Ingredients you will need

Shrimp

Cooking Oil

Remove the shrimp to a plate and cover to keep warm.

Ingredients you will need

Shrimp

Add the remaining oil to the wok and toss in the garlic, shallots, and chile; stir-fry for 30 seconds. Push the garlic and shallots to 1 side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking it up into pieces with a spatula.

Ingredients you will need

Shallot

Garlic

Chili Pepper

Egg

Cooking Oil

Equipment you will use

Spatula

Wok

Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands.

Ingredients you will need

Pasta

Equipment you will use

Spatula

Wok

Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons of water to help them cook.)

Ingredients you will need

Fish Sauce

Pasta

Water

When the noodles are in good shape, toss in 1/2 of the bean sprouts and peanuts; save the remaining for garnish. Continue to stir-fry, to combine. Return the shrimp to the wok and toss the pad thai together to warm everything through.

Ingredients you will need

Bean Sprouts

Pasta

Peanuts

Shrimp

Equipment you will use

Wok

Serve the pad thai on a platter, pile the remaining bean sprouts and peanuts on 1 side of the dish and garnish with the lime wedges and cilantro. Squeeze lime juice over each portion before eating.

Ingredients you will need

Bean Sprouts

Lime Wedge

Lime Juice

Cilantro

Peanuts

Equipment

Ingredients

Servings:

1large

egg, lightly beaten 58milliliters

fish sauce (nam pla)104milliliters

fresh bean sprouts 4grams

fresh cilantro leaves 4

garlic cloves, finely chopped 1

lime, cut into small wedges 3Tbsps

peanut oil 1

fresh red chile, sliced 227grams

dried wide rice noodles 73grams

chopped unsalted roasted peanuts 2

shallots, sliced 680grams

shrimp, peeled with tails on 2Tbsps

sugar 3Tbsps

tamarind juice

Recommended wine: Riesling, Gewurztraminer, Chenin Blanc

Riesling, Gewurztraminer, and Chenin Blanc are my top picks for Pad Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Viva Diva Moscato Prosecco with a 4.9 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.