Pad Thai or phat Thai is a stir-fried rice noodle dish commonly served at local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic chives. Depending on the taste, fresh shrimp, crab, chicken or another protein can also be added to it.
1/2 pound dry rice noodles, preferably 1/4 inch wide
3 tablespoons canola oil
3 large garlic cloves, finely chopped
1/2 pound cleaned and peeled shrimp, cut in half lengthwise
1 pound extra-firm tofu, cubed
2 large eggs, lightly beaten
1/4 cup fish sauce
1/4 cup rice vinegar
2 tablespoons brown sugar
2 teaspoons paprika
6 green onion, cut into 2-inch pieces
2 cups bean sprouts
1 small mushroom
1/4 cup peanuts, chopped
1 lemon, cut into wedges
- Cook the noodles according to the package directions.
- In a wok or large stockpot, heat the oil over medium-high heat.
- Add the garlic and stir-fry for 15 seconds.
- Add the tofu mushroom and green onion and toss until coated with oil. Add the eggs and scramble
- Fold in the cooked noodles, fish sauce, vinegar, ¼ cup water, brown sugar, and paprika. Toss for about 2 minutes or until well combined.
- Add bean sprouts and heat through.
- Pile onto a large platter and sprinkle with peanuts, and lime wedges.