This pad thai is so delicious and can be ready in 20 minutes! Once you have everything prepared, you’ll just stir-fry it all together and you’ll have an amazing dinner that will leave your guests wanting more.
If you plan on increasing this recipe, please cook them in batches or it will not taste the same! Ask me how I know. 🙂 It’ll be worth the extra effort, I promise.
I ran out of tamarind, so I developed this recipe without it, and I was blown away by how good it was.
Other Thai Recipes:
- Tom Yum Noodle Soup: Sour, sweet, savory, and spicy soup with tom yum paste, ground pork, and frozen fish balls.
- Drunken Noodles (Pad Kee Mao): Noodles covered in a savory, sweet, and spicy sauce with bell peppers and onions.
- Thai Basil Pork & Eggplant: Stir fried Thai basil, pork, and eggplant.
Pad Thai is just stir-frying the ingredients all together and you’ll have an amazing dinner that will leave your guests wanting more.
- Soak rice noodles in warm water for 10-15 minutes. Soak dried shrimp in water for 10-15 minutes.
- Have everything ready to go before you start cooking! Things need to move quickly so the noodles and shrimp don’t overcook.
- Heat large pan on medium-high heat for 1 minute. Add oil, dried shrimp, and garlic. Stir for 30 seconds.
- Add tofu slices and give it a stir to cook. Add shrimp and combine. Shrimp doesn’t need to be fully cooked at this point because you don’t want to overcook it. Move everything aside.
- Add oil in the empty spot. Add beaten eggs. Mix and combine with everything.
- Add noodles to the pan. Combine well. Add sauce on top of the noodles and stir or toss until the noodles have absorbed the sauce. Add chives and bean sprouts (reserve some to serve raw) on top and then combine so they cook slightly. Taste and adjust.
- Serve with raw bean sprouts, lime wedge, and chopped roasted peanuts.