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Easy to Make Pad Thai with Chicken, Shrimp or Tofu

15 mins Cook
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pad thai

Consider me, when I inform you, I’ve had a variety of Pad Thai in my life. here and all across Thailand! It’s one in all my favorite matters to eat, and so I’ve made a practice of getting to know a way to perfect this dish. It’s all approximately the taste balance of the sauce, and the feel of the noodles.

Ramsha Baig

This Pad Thai recipe is hands-down one of the easiest, tastiest recipes at the blog. It’s a Thai noodle dish made with simple ingredients and also made with chicken, shrimp or tofu! Vegan-adaptable and Gluten-free adaptable.

Do not let the behavior of others destroy your internal peace. ~ Dalai Lama

Right here’s a quick and easy recipe for the first-rate Pad Thai that includes very on hand ingredients and only takes about 15 mins of actual cooking time, once the ingredients are prepped. The Pad Thai Sauce is so flavorful and balanced- it’s miles as near as involves the real deal while not having to take a ride to the Asian marketplace.

So yes, I can be biased however I think this tastes quite darn awesome! seriously! but don’t take my phrase for it….deliver it a try yourself and spot what you think. What i really like about this Pad Thai recipe is how adaptable and customisable it is. Make this with fowl, or shrimp or tofu. sure, you could even make vegan Pad Thai !!! here’s my recipe for vegan fish sauce with the intention to come in accessible. For the flavours of Thailand you should try my recipe of Thai Red Curry

How to Make Pad Thai (in a Nutshell):

  1. Whisk together Pad Thai Sauce
  2. Prep the protein and vegetables
  3. Whisk the eggs
  4. Cook the noodles
  5. Stir fry it all together!

I’ve paired this Pad Thai recipe right down to its handiest additives. I also make a extra proper model right here, emulating what we learned in Thailand- the use of tamarind and such, however here I’ve desired to create it with ingredients most anyone has reachable.

It honestly doesn’t need to be complex to taste excellent. it’s miles ALL approximately balance!

Provide it a try. as soon as you’ve got the ingredients prepped, see if you may prepare dinner it in 15 minutes! It’s a a laugh mission. It took me 20 minutes the primary time, then finally down to 15!

Cooking Tips:

  1. Read the entire recipe via first after which provide it a move.
  2. practice! The greater you make this the faster and less difficult it will be!
  3. Use a wok! A skillet will work in a pinch but a wok offers the great effects!
  4. Pad Thai works best made in smaller batches, so the noodles can fry! If doubling, fry in batches!
  5. Prep everything ahead, and place it near the range. Cooking goes very fast right here!

Pad Thai Variations:

Make the Pad Thai with tofu (like you see above) or chicken or shrimp — take your pick. If going for chicken, make sure to read the notes at the bottom of the recipe, especially if looking to reduce fat.

We’ve been poaching the thinly sliced chicken in a bit of water instead of frying it, and this is the way it was done at the restaurant. In fact, they actually poached the chicken in water ahead to save even more time, which is always an option.

Expert Tips:

Cut the hen very thinly to cut down on cooking time. bear in mind to cut throughout the grain. So right here I’ve cut it into ⅛ -¼ skinny strips about inches lengthy.

To shop some energy, poach the chicken in a touch salted water, till cooked via which just takes a couple of minutes. Then set it apart.

Any other mystery to this flavorful pad Thai recipe is the shallot. And of course garlic. however shallot extra than anything adds a lot flavor to this dish, way more than substituting onions. So attempt to seek out shallots at your grocery save, it’ll make a large difference -believe me!

Every now and then I’ll upload ginger, but it’s now not vital- and to save time, I’ll use keep-sold, already peeled garlic.

Ginger paste, which comes in a tube is also another time-saving product I’ll purchase at the grocery keep.

Saute the garlic and shallot and prep the closing ingredients.

Pad Thai Sauce Ingredients!

The secret to the best Pad Thai is the sauce! It must be balanced. Salty, sweet, and sour!

  1. Fish sauce ( or vegan fish sauce) and soy sauce add the salty component.
  2. Brown Sugar or honey add sweetness. (In Thailand it is traditional to use palm sugar.)
  3. Rice Vinegar or tamarind paste and lime juice, add the sour component.

There is a delicate balance between salty, tart and sweet, and when you find it, totally elevates the dish! This sauce to my palate is perfectly balanced.

Try it and see for yourself. You may adjust to your personal taste.

AND please do not leave the sugar component out. You will end up with fishy, sour pad thai that tastes terrible.

Noodles to Use in Pad Thai:

  • Pad Thai is typically made with Rice Noodles, about 1/4 inch in width.
  • They are also called Rice Stick!
  • Always follow the directions on the rice noodle package. Some require soaking, some boiling like pasta. Cook until al dente.

How to Cook Rice Noodles:

Follow the producer’s commands. every bundle is one of a kind.

Or attempt pouring boiling water over rice noodles in a large bowl or shallow baking dish and let them soak until they may be pliable (approximately 7-8 mins) however no longer overly tender, drain.

Vegan Options:

  • If going for a vegan pad Thai, make the vegan fish sauce recipe ahead, it’s actually quite good, and keeps for months.
  • Make crispy tofu as the protein.
  • Leave the egg out!

How to Garnish Pad Thai:

Pad Thai is typically garnished with fresh lime juice- so serve it up with lime wedges, bean sprouts, roasted peanuts (or try this amazing Peanut Chili Crunch!) scallions or Thai basil. Serve with sriracha or chili paste for extra heat.

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Easy to Make Pad Thai with Chicken, Shrimp or Tofu

Easy to Make Pad Thai with Chicken, Shrimp or Tofu

ramsha
This Pad Thai recipe is hands-down one of the easiest, tastiest recipes at the blog. It’s a Thai noodle dish made with simple ingredients and may be made with chicken, shrimp or tofu! Vegan-adaptable and Gluten-free adaptable.
prep time
15 mins
cooking time
15 mins
servings
2
total time
30 mins

Equipment

Ingredients

  • 4 ounces dry pad Thai noodles

  • Boiling water to cover noodles

  • 1 large shallot, finely diced

  • 4 chopped garlic cloves

  • 1 teaspoon chopped ginger

  • 2 eggs, whisked with a fork

  • 6–8 ounces tofu, chicken breast or peeled prawns

  • salt and pepper to taste

  • 2 tablespoons peanut oil, wok oil or coconut oil

  • 1 lime

  • Pad Thai Sauce:

  • 3 tablespoons fish sauce

  • 3 tablespoons brown sugar

  • 3 tablespoons of rice vinegar

  • 1 teaspoon soy sauce

  • Garnish:

  • lime wedges,

  • fresh bean sprouts,

  • chili flakes,

  • chopped scallions,

  • roasted peanuts.

Instructions

1

Cook Noodles

Cook noodles in line with package commands (or vicinity rice noodles in a shallow bowl or baking dish and boil enough water to cover them. cover with boiling water for 7- eight mins, until smooth, then drain. They don’t have to be totally smooth, just flexible and pliable)
2

Chop

Chop shallot, garlic and ginger and set aside.
3

Whisk

Whisk the two eggs in a bowl with a fork and add a generous, 3-finger pinch of salt. Set aside.
4

Make the Pad Thai Sauce

Whisk fish sauce, rice vinegar, brown sugar and soy sauce. (see notes) in a small bowl. Set aside.
5

Prep and Cook the protein

Chicken: slice chicken into very thin strips and season with salt and pepper. Crispy Tofu: Blot tofu with paper towels urgent down firmly. Cut tofu into ¾ inch cubes, sprinkle with salt and pepper, and for added crispy, dredge in a touch corn starch. Shrimp: Peel and season with salt and pepper. Prepare dinner: Sear the pro chicken, shrimp or tofu in a wok with hot oil till cooked via over medium-high heat. Set apart, on top of a paper towel, wipe out the pan. turn heat off.
6

Stir Fry the Pad Thai

Gather your chopped shallots, whisked eggs, cooked noodles, cooked protein and Pad Thai sauce around the stove. Heat 2 tablespoons peanut oil in the wok over medium heat, add shallot-garlic-ginger and stir, cooking just a few minutes until golden and fragrant.
7

Make a well

Make a well in the center of the wok, scooting the shallot mixture to the side of the pan, add the whisked eggs. With a metal spatula, scramble them and break them apart into little bits, letting them brown just a little, and incorporate them into the shallots continuing to break them into small bits.
8

Add the drained,

Add the drained, semi-soft noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until noodles become soft and pliable.
9

Add the Pad Thai Sauce

Cook 1 minute. It will smell quite fishy at first – turn your fan on – but it will mellow out perfectly. Add the cooked chicken, tofu or shrimp and turn and toss the noodles for a few more minutes. Cook until the noodles are soft (but still a little chewy) adding just a little water if it seems too dry.
10

Toss in the bean sprouts

Roasted peanuts (or serve on the side) and sprinkle with chili flakes and scallions. Squeeze with a little lime juice. Taste. Adjust salt, lime and sweetness to your liking adding a pinch of salt, more lime or more a pinch more sugar to taste. Give one more toss and serve immediately. Divide among two plates.
11

Garnish

Garnish with more bean sprouts, fresh scallions, cilantro or basil, chili flakes, lime wedges and roasted crushed peanuts. Or make this Peanut Chili Crunch!

Notes

DO NOT BE tempted to cut out the sugar – understand that Pad Thai Sauce is a very delicate balance between sweet (sugar), salt (fish sauce) and acid (vinegar or tamarind) . I’ve already lowered the sugar as much as I could while preserving the balance. That being said, if you are intent on cutting the sugar back, cut back the on the vinegar and fish sauce as well. *Leaving the sugar or honey out will result in terrible Pad THAI! Also the same with leaving out the fish sauce (or vegan fish sauce) or leaving out the acid.
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