Pad Thai is one of the most popular dishes in Thai cuisine, and for good reason! It’s a beautiful balance of sweet, sour, and savory flavors all wrapped up in a hearty dish that can be made with either chicken or shrimp. If you’re a vegetarian, don’t worry – we’ve got a version for you too!
Starting off with the classic version, this Pad Thai recipe is sure to satisfy. First up, we’ve got a beautiful photo of the dish to get your taste buds watering.
Pad Thai with Chicken or Shrimp
For the Pad Thai sauce, you’ll need:
– 1/4 cup fish sauce
– 1/4 cup brown sugar
– 2 tablespoons white vinegar
– 2 tablespoons lime juice
– 1 tablespoon soy sauce
– 1/2 teaspoon red pepper flakes
Whisk all of these ingredients together in a small bowl and set the sauce aside.
Ingredients
- 8 oz. rice noodles
- 1 lb. chicken breasts or jumbo shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 cup mung bean sprouts
- 3 green onions, thinly sliced
- 1/2 cup roasted unsalted peanuts, chopped
- Lime wedges, for garnish
Now that you’ve got your ingredients prepped, it’s time to start cooking!
First, soak your rice noodles in hot water for about 10 minutes or until they’re soft. Then drain and set them aside. If you’re using chicken, cut it into bite-sized pieces.
Heat up your vegetable oil in a large wok or skillet over medium-high heat. Add your garlic and cook until fragrant, about 30 seconds. Then add your chicken or shrimp and cook until it’s no longer pink.
Now add your eggs and stir them gently until they’re scrambled and cooked through. Add your cooked noodles and your Pad Thai sauce to the pan and stir until everything is well coated and heated through.
Finally, it’s time to add your bean sprouts, green onions, and peanuts. Toss everything together and cook for another minute or so, until everything is hot and the flavors have melded together.
Serve hot with lime wedges on the side. Enjoy!
If you’re a vegetarian, don’t worry – we’ve got a version for you too. Check out this beautiful photo of Pei Wei Tofu Pad Thai.
Pei Wei Tofu Pad Thai
For the Pad Thai sauce in this version, you’ll need:
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 2 tablespoons lime juice
– 1 tablespoon tamarind concentrate
– 1/2 teaspoon red pepper flakes
Whisk all of these ingredients together in a small bowl and set the sauce aside.
Ingredients
- 8 oz. rice noodles
- 1 14 oz. package extra firm tofu, drained and cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 cup mung bean sprouts
- 3 green onions, thinly sliced
- 1/2 cup roasted unsalted peanuts, chopped
- Lime wedges, for garnish
To make this version of Pad Thai, follow the same instructions as above, omitting the chicken or shrimp and adding in your tofu when you add your bean sprouts and green onions.
We hope you enjoy these Pad Thai recipes as much as we do! They’re perfect for dinner any night of the week and will satisfy even the most discerning palate.
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