Pad Thai noodles is an epic dish. It is not only found in almost every street corner in Thailand, the world has opened its arms and embraced this beautiful noodle dish because of its simplicity and divine taste. I have been a big fan for years now. I whip it up in my kitchen every once in a while. Trust me, it is very easy. Just make sure you have some key ingredients and in no time you can make this recipe for yourself in the comfort of your homes!
Pad Thai Noodles has it all in terms of taste and texture. Flavors include sweetness, fiery sauces, salt and an equal amount of sourness from lime and vinegar. You can add one or more protein to your pad thai noodles, be it chicken, shrimp or tofu. Eggs are a must add in street style pad thai noodles and they make it extra yum! I have gone ahead and added more than one protein because, why not? 😀
The most important ingredient that you most probably might not have are mung bean sprouts. I usually grow them at home, it takes about 3-6 days. They are also available in the market but not so much in India. So you can either grow your own (they are super simple to grow btw) or get it from a store if you wish. I suggest a homemade version because that will be super fresh. I usually make a large batch and store it for weeks in the refrigerator.
So take note of some key ingredients and you will be good to go.
Preparation time – 15 minutes
Cook time – 15 minutes
Serves – 2
For the sauce:
- 4 tbsp lime juice
- 1 tbsp crushed palm sugar/regular sugar
- 2 tbsp rice vinegar
- 2 tbsp Sriracha sauce
- 2 tbsp fish sauce
For the noodles:
- 1 tbsp vegetable oil
- 1/2 onion, finely diced
- 20 g garlic, finely chopped
- 50 g tofu, cut into cubes
- 100 g shrimps, deveined and cleaned
- 2 eggs
- 100 g flat rice noodles
- Green onions for garnish
- A handful of mung bean sprouts
- 50 g crushed peanuts
- Chili flakes for garnish
- Salt to taste
- Soak the flat rice noodles in warm water for 30 minutes.
- Make the pad thai sauce by mixing all the ingredients mentioned – lime juice, rice vinegar, sugar, Sriracha sauce and fish sauce. Mix well and save for cooking.
- Heat oil in a wok. Add the garlic and onion and saute for about a minute.
- Add the tofu and the shrimp to the wok, and fry for another two minutes. Cook the shrimp one minute on each side.
- Shift the tofu and the shrimp to the sides of the wok, clearing out the middle. Break open to eggs into this and let it cook.
- Be gentle with the egg and give it a light stir, eventually mixing it up with the rest of the ingredients in the wok.
- Time to add the soaked noodles to the wok and mix well.
- Pour in the pad thai sauce to this and mix it all up till every strand of the noodles gets soaked in the sauce.
- Once done, add green onions, mung bean sprouts, and crushed peanut for extra crunch. Give it one last toss.
- Serve on a plate with lime, bean sprouts, crushed peanut and chili flakes on the side. Serve hot!
You will be amazed at how good this simple preparation tastes. Do try and let me know how it came out. Happy cooking!