Description
A healthier and easier version of traditional Pad Thai, packed with flavor and nostalgia.
Ingredients
Scale
- 3 1/2 tablespoons palm sugar, finely chopped
- 3 tablespoons water
- 4 tablespoons tamarind paste
- 2 1/2 tablespoons fish sauce
- 12 medium shrimp, head-on if possible
- 1/3 cup neutral oil (like canola or grapeseed)
- 3 tablespoons chopped shallots
- 3 cloves garlic, chopped
- 85 grams pressed tofu, cut into small pieces
- 1/2 teaspoon chili flakes, or to taste
- 2.8 oz glass noodles, soaked in water for 7–10 minutes, drained, and cut in half
- 1/4 cup water (to help cook the noodles)
- 2 large eggs
- 4 oz bean sprouts (about 2.5 cups)
- 2.5 oz garlic chives, cut into 2-inch pieces
- 1/4 cup roasted peanuts, chopped (optional)
- 1 lime, cut into wedges
Instructions
- Make the Sauce: In a small pot over medium heat, combine palm sugar. Allow it to melt and caramelize for about 2-3 minutes, constantly stirring. Slowly incorporate the water, followed by the tamarind paste and fish sauce. Swirl to mix, then set aside.
- Optional Shrimp Oil: Peel and devein the shrimp. In a small saucepan, heat oil over medium heat. Add the shrimp heads and cook until browned (about 5 minutes). Strain the oil and set aside for future use or discard the heads.
- Cook the Pad Thai: Heat the reserved oil from the shrimp in a wok over high heat. Sear the shrimp until they turn pink (about 2-3 minutes), then remove them and set aside.
- Sauté Aromatics: In the same wok, add the shallots, garlic, tofu, and chili flakes. Cook this mixture for about 2 minutes, until fragrant.
- Add Noodles: Toss in the soaked glass noodles, sauce, and 1/4 cup water. Stir everything together for about 1-2 minutes until the liquid is absorbed and the noodles are fully coated and tender.
- Scramble the Eggs: Push the noodles aside in the pan, crack the eggs in the empty space, and scramble them. Once cooked, mix everything together for an additional minute.
- Add Final Ingredients: Toss the cooked shrimp back into the wok along with the bean sprouts and garlic chives. Give everything a gentle toss to combine, allowing the veggies to warm up (an additional 1-2 minutes).
- Serve: Dish up your Pad Thai onto plates and top with the remaining chopped peanuts, a squeeze of fresh lime, and extra bean sprouts if desired.
Notes
For added flavor, consider adding freshly chopped cilantro or a drizzle of sriracha on top. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 220mg