Pad Thai

Tofu

Arguably Thailand's most well-known dish, pad Thai is commonly served as a street food. The noodles are fried with shrimp, tofu, egg, vegetables, and seasonings, and the dish is often garnished with bean sprouts, scallions, and cilantro.

Recipe Servings: 8–10

Prep Time

5 minutes

Cook Time

20 minutes

Total Time

25 minutes

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

12 oz (340 g) pad Thai noodles, soaked and drained
2 qt (2 L) cold water
1/4 cup (60 ml) oil
4 cloves garlic, chopped
16 shrimp, shelled, deveined
2 oz (60 g) firm tofu, cubed
2 eggs, beaten
1/4 cup (30 g) peanuts, crushed
3 Tbsp (45 ml) fish sauce
2 1/2 Tbsp (37 ml) rice vinegar
1 Tbsp (15 ml) sugar
1/2 tsp (2 ml) crushed red pepper or cayenne pepper
3 oz (85 g) bean sprouts
1/4 cup (25 g) scallions, julienned
1/4 cup (15 g) fresh cilantro, chopped

Directions

Heat oil in a wok.
Sauté garlic until lightly browned.
Add shrimp and tofu.
Sauté until shrimp just turns opaque.
Add eggs and cook for 30 seconds.
Add noodles, peanuts, fish sauce, vinegar, sugar, and red pepper.
Cook, stirring, for 3 minutes.
Transfer to a serving plate.
Garnish with bean sprouts, scallions, and cilantro.
Serve immediately.