Up next in Noodle & Pasta Recipes (10 videos)
Turn inexpensive noodles into gourmet dishes with these recipes.
You Will Need
- 8 oz. rice noodles
- 3 tbsp. fish sauce
- ¼ c. tamarind juice
- 2 tbsp. sugar
- 2 to 3 tbsp. chili sauce 4 tbsp. vegetable or peanut oil
- 8 oz. chicken, shrimp, or tofu
- 1 tsp. chopped garlic
- ½ c. chopped scallions
- 1 c. bean sprouts, divided
- ½ c. coarsely chopped peanuts
- 1 egg, beaten
- 1 lime
- Chopped cilantro
- A wok
- 3 bowls
- Soy sauce (optional)
- White vinegar (optional)
- Store-bought Pad Thai sauce (optional)
- Shallots (optional)
- Onions (optional)
Prepare the noodles
Soak the rice noodles in warm water according to the package directions. Don't oversoak them – they should be flexible but firm. Set them aside for later.
Prepare the pad Thai sauce
Combine the fish sauce, tamarind juice, sugar, and chili sauce in a bowl; mix well and set aside.
Stir-fry the meat and tofu
Heat 2 tablespoons of the oil in the wok on high heat. Add your choice of diced chicken, peeled shrimp, or diced tofu –or all three; and saute until cooked through and tofu is golden brown on the edges. Set aside in a separate bowl.
Stir-fry the vegetables
Heat 1 tablespoon of oil in the wok. Add the diced garlic and scallions, half the bean sprouts, and the peanuts, and stir-fry on medium heat for one minute. Remove to a separate bowl.
Stir-fry the noodles
Drain your noodles and add them to the wok with your pad Thai sauce; stir-fry quickly to keep the noodles from sticking.
Stir-fry the egg
Push the noodles to one side of the wok and add the remaining 1 tablespoon of oil. Add the beaten egg and scramble until cooked.
Combine and serve
Combine the cooked ingredients in the wok, toss lightly, and cook for one or two minutes. Garnish with lime slices, chopped cilantro, and the remainder of the bean sprouts. Now you can enjoy your own personal version of this tasty Thai dish!