Pad Thai is one of my all-time favorite dishes. It’s a spicy and savory Thai noodle dish that’s sure to satisfy any craving. Let me tell you, I have tried many recipes, but this one right here is the best pad Thai recipe I’ve ever had. It’s perfect for any day of the week, especially when you need something quick, easy, and flavorful.
Shrimp Pad Thai
Ingredients:
- 8 oz. rice noodles, cooked according to package instructions
- 2 tbsp. vegetable oil
- 1 lb. shrimp, peeled and deveined
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 1 egg, lightly beaten
- 1/4 cup roasted peanuts, chopped
- 1/2 cup bean sprouts
- 2 tbsp. fish sauce
- 2 tbsp. tamarind paste/puree
- 2 tbsp. brown sugar
- 2 tbsp. fresh lime juice
- 2 tbsp. water
- Red pepper flakes, to taste
Instructions:
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, lime juice, and water. Set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add shrimp and cook until pink, about 3-4 minutes. Remove shrimp from skillet and set aside.
- Add shallot and garlic to the skillet and cook for 1-2 minutes or until fragrant.
- Add red bell pepper and scallions. Cook for 1-2 minutes or until softened.
- Push vegetables to one side of the skillet and add beaten egg to the other side. Scramble the egg until cooked, then combine with the vegetables.
- Add cooked noodles and the fish sauce mixture to the skillet. Toss to combine and cook for 1-2 minutes or until everything is heated through and noodles are coated in sauce.
- Add roasted peanuts, bean sprouts, red pepper flakes, and cooked shrimp to the skillet and toss to combine.
- Serve hot and enjoy!
Chicken Pad Thai
Ingredients:
- 8 oz. rice noodles, cooked according to package instructions
- 2 tbsp. vegetable oil
- 1 lb. boneless chicken breast, thinly sliced
- 1 shallot, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 3 scallions, thinly sliced
- 1 egg, lightly beaten
- 1/4 cup roasted peanuts, chopped
- 1/2 cup bean sprouts
- 2 tbsp. fish sauce
- 2 tbsp. tamarind paste/puree
- 2 tbsp. brown sugar
- 2 tbsp. fresh lime juice
- 2 tbsp. water
- Red pepper flakes, to taste
Instructions:
- In a small bowl, whisk together fish sauce, tamarind paste, brown sugar, lime juice, and water. Set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until no longer pink, about 8-10 minutes. Remove chicken from skillet and set aside.
- Add shallot and garlic to the skillet and cook for 1-2 minutes or until fragrant.
- Add red bell pepper and scallions. Cook for 1-2 minutes or until softened.
- Push vegetables to one side of the skillet and add beaten egg to the other side. Scramble the egg until cooked, then combine with the vegetables.
- Add cooked noodles and the fish sauce mixture to the skillet. Toss to combine and cook for 1-2 minutes or until everything is heated through and noodles are coated in sauce.
- Add roasted peanuts, bean sprouts, red pepper flakes, and cooked chicken to the skillet and toss to combine.
- Serve hot and enjoy!
So there you have it, folks! Two amazing Pad Thai recipes that are sure to impress. Give them a try and let me know what you think. Enjoy!
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