Stir-Fried Thai Noodles: Pad Thai

Stir-Fried Thai Noodles: Pad Thai
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

1
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.
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Rice NoodlesRice Noodles
WaterWater
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WokWok
2
Drain the noodles thoroughly in a colander and set aside while preparing the other ingredients.
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ColanderColander
3
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.
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Tamarind JuiceTamarind Juice
Fish SauceFish Sauce
SugarSugar
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4
Heat a wok over medium-high heat until it is smoking hot.
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WokWok
5
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.
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ShrimpShrimp
Cooking OilCooking Oil
6
Remove the shrimp to a plate and cover to keep warm.
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ShrimpShrimp
7
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.
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ShallotShallot
GarlicGarlic
Chili PepperChili Pepper
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WokWok
8
Add the drained noodles to the wok, stirring and tossing quickly with 2 spatulas to separate the strands.
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SpatulaSpatula
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9
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.)
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Fish SauceFish Sauce
PastaPasta
WaterWater
10
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.
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Bean SproutsBean Sprouts
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PeanutsPeanuts
ShrimpShrimp
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11
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.
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Bean SproutsBean Sprouts
Lime WedgeLime Wedge
Lime JuiceLime Juice
CilantroCilantro
PeanutsPeanuts

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.
Viva Diva Moscato Prosecco
Viva Diva Moscato Prosecco
Elegant floral bouquet with hints of fresh cut bread and peach comring to the fore.
DifficultyHard
Ready In45 m.
Servings4
Health Score11
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