Classic Thai Stir-fried Noodles (Print Version)
# Ingredients:
→ Noodles
01 -
8 ounces flat rice noodles
→ Proteins
02 -
8 ounces uncooked shrimp, chicken, or extra-firm tofu, cut into small pieces
03 -
2 eggs
→ Vegetables & Herbs
04 -
3 cloves garlic, minced
05 -
1 cup fresh bean sprouts
06 -
1 red bell pepper, thinly sliced
07 -
3 green onions, chopped
08 -
1/2 cup fresh cilantro, chopped
→ Sauce
09 -
3 Tablespoons fish sauce
10 -
1 Tablespoon low-sodium soy sauce
11 -
5 Tablespoons light brown sugar
12 -
2 Tablespoons rice vinegar (or Tamarind Paste)
13 -
1 Tablespoon Sriracha hot sauce
14 -
2 Tablespoons creamy peanut butter (optional)
→ Garnish
15 -
1/2 cup dry roasted peanuts
16 -
2 limes, cut into wedges
→ Cooking Oil
17 -
3 Tablespoons oil
# Instructions:
01 -
Cook rice noodles according to package instructions, just until tender. Rinse under cold water to prevent sticking.
02 -
Combine fish sauce, soy sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and optional peanut butter in a bowl. Mix thoroughly and set aside.
03 -
Heat 1½ tablespoons of oil in a wok or large saucepan over medium-high heat. Add the protein of choice (shrimp, chicken or tofu), garlic and bell pepper. Cook shrimp for 1-2 minutes per side until pink, or chicken for 3-4 minutes until cooked through, flipping once. If using tofu, cook until lightly browned.
04 -
Push the cooked protein mixture to one side of the pan. Add a little more oil to the empty side and pour in beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
05 -
Add the cooked noodles, prepared sauce, bean sprouts and most of the peanuts to the wok. Toss everything together until well combined and heated through.
06 -
Transfer to serving plates and garnish with green onions, reserved peanuts, chopped cilantro and lime wedges. Serve immediately while hot.
07 -
Store any leftovers in an airtight container in the refrigerator and consume within 2-3 days.
# Notes:
01 -
For authentic flavor, use tamarind paste instead of rice vinegar if available.
02 -
Adjust Sriracha quantity according to your spice preference.
03 -
The peanut butter adds creaminess but is not traditional in all Pad Thai recipes.