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Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

4.7
35

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

Pad Thai

Pad Thai – homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever!

Prep Time: |
Cook Time: |
Total Time:

Ingredients:

4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives, cut into 2-inch lengths
2 tablespoons crushed peanuts
Lime wedges

Seasonings:

1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more, to taste

Method:
Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

Pad Thai

Pad Thai – homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever!

Originally published in May 2012.

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

I love Thai food so there is no surprise that I’m a big fan of Pad Thai, or Thai stir-fried rice noodles with shrimp, tofu, peanuts in a sweet, tangy and savory sauce. Pad Thai is quite possibly the most famous Thai dish outside of Thailand.

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

My Pad Thai recipe calls for rice noodles, fried tofu, fish sauce, vinegar, etc. It’s easier than ever to make homemade Pad Thai these days as you can get the ingredients easily now from regular supermarkets. If not, you can buy them online or go to an Asian store. If you can’t find the fried tofu, feel free to opt out. I love eating my Pad Thai with a generous squirt (or two) of lime juice. It’s a delightful dish to make at home and a complete meal on its own. Happy cooking and eating!

Pad Thai is a Thai noodle that is tasty and savory. Easy Pad Thai recipe that calls for simple ingredients to make Thai Pad Thai noodles at home | rasamalaysia.com

4.7
35

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

Pad Thai Recipe

Pad Thai – homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever!

Prep Time: |
Cook Time: |
Total Time:

Ingredients:

4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives or scallion, cut into 2-inch lengths
2 tablespoons crushed peanuts
Lime wedges

Seasonings:

1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more, to taste

Method:

Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

Pad Thai - homemade Pad Thai noodles with shrimp, tofu, peanuts in savory sweet sauce. The best and easiest Pad Thai recipe ever | rasamalaysia.com

  Yum

Pad Thai Recipe

Serves 2 | Prep Time: 15 minutes | Cook Time: 5 minutes

Ingredients:

4 oz packaged rice noodles
2 tablespoons oil
1 clove garlic, finely minced
4 oz medium-sized shrimp, shelled and deveined
2 oz fried firm tofu, cut into slices
1 large egg
4–6 oz bean sprouts
1 oz Chinese chives or scallions, cut into 2-inch lengths
2 tablespoons crushed peanuts
Lime wedges

Seasonings:

1 1/2 tablespoons fish sauce
1 1/2 tablespoons sugar
2 tablespoons water
1 tablespoon rice vinegar
1/2 teaspoon chili powder or more to taste

Method:

Follow the package instructions to boil the dry rice noodles. The rice noodles should be soft (but still chewy and not mushy) after boiling. Rinse the boiled noodles with cold running water.

Mix all the ingredients in the Seasonings in a small bowl until well combined and the sugar completely dissolved, set aside.

Heat up a skillet on high heat and add the oil. As soon as the oil is heated, add the garlic into the skillet and start stirring until you smell the aroma of the garlic. Add the shrimp and the tofu pieces into the skillet and continue stirring. As soon as the shrimp changes color, add the noodles into the skillet and stir continuously, about 30 seconds. Use the spatula to push the noodles to one side of the skillet, and crack the egg on the empty side of the skillet. Use the spatula to break the egg yolk and blend with the egg white, let cook for about 30 seconds. Combine the egg and the noodles, and add the Seasoning sauce. Stir to combine well with the noodles.

Next, add the bean sprouts and chives and continue stirring. As soon as the bean sprouts are cooked, stir-in the crushed peanut. Turn off the heat and serve the Pad Thai immediately with the lime wedges.

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