Pad Thai

Thai street food · one-bowl noodles

Pad Thai

25 minMediumServes 2

Ingredients

flat rice noodles200g (7 oz)H-Mart
shrimp8Any store
egg2Any store
bean sprouts1 cupAny store
garlic chives50gH-Mart
peanuts2 TbspAny store
cooking oil2 TbspAny store
garlic2 clovesAny store
lime1/2Any store

Sauce

fish sauce3 TbspH-Mart
tamarind paste (or vinegar + sugar)2 TbspH-Mart
sugar2 TbspAny store
12 to buy
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Steps

1

Soak the rice noodles in lukewarm water for 20-30 minutes.

~25 min

2

Mix the fish sauce, tamarind paste, and sugar together for the sauce.

~2 min

3

Heat oil in a pan and stir-fry the minced garlic and shrimp.

~3 min

4

Once the shrimp is cooked, push it to one side and scramble the eggs.

~2 min

5

Add the soaked noodles and sauce and stir-fry evenly.

~3 min

Watch out: Undersoaked noodles come out stiff and break apart easily — make sure they're fully softened first.

6

Add the bean sprouts and garlic chives and stir-fry briefly.

~2 min

Why: Bean sprouts release water and lose their crunch if cooked too long, so add them last and keep it brief.

7

Plate and top with chopped peanuts and lime.

~1 min

Tips

  • —

    Tamarind paste is the key to the sweet-tart flavor — vinegar and sugar work as a close substitute.

  • —

    Squeeze the lime right before eating for the freshest flavor.

  • —

    Add the peanuts right before serving so they stay crunchy instead of going soft.

Storage

Refrigerate 1-2 days; being a noodle dish, it's best eaten right away.