Pad Thai
A bright, balanced stir-fry where tangy tamarind and fish sauce meet toasted peanuts and racy lime; chewy rice noodles, plump shrimp, and golden tofu deliver contrast in texture. Fast to cook but layered in flavor, this is a weekday showstopper you can master with a hot pan and good mise en place.
8 oz rice noodles, dry
8 oz shrimp, peeled and deveined
8 oz firm tofu, pressed and cut into 1/2-inch cubes
2 eggs
3 tbsp vegetable oil
3 clove garlic, minced
1 shallot, thinly sliced
2 tbsp tamarind paste
3 tbsp fish sauce
2 tbsp palm sugar, or light brown sugar
1 lime, juice and wedges for serving
⅓ cup roasted peanuts, roughly chopped
2 cup bean sprouts, rinsed
3 stalk green onions, sliced on the diagonal
¼ bunch cilantro, coarsely chopped
¼ tsp red pepper flakes
¼ tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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