Description
This Street-Style Pad Thai Recipe with Peanuts brings authentic Thai flavors and textures to your kitchen, offering a quick, healthy, and satisfying meal perfect for busy weeknights. It’s a go-to easy dinner idea that tastes like it came straight from Bangkok’s best food stalls.
Ingredients
- 8 oz rice noodles, flat medium-width
- 1 lb protein (fresh shrimp peeled and deveined, thinly sliced chicken breast/thigh, or firm tofu pressed and cubed)
- 2 large eggs
- 2 cups bean sprouts
- 4 green onions, chopped
- 3 cloves garlic, minced
- 1 large shallot, minced
- 0.25 cup fish sauce
- 2 Tbsp tamarind paste (or 1.5 Tbsp lime juice with 1 tsp brown sugar and a tiny splash of white vinegar)
- 3 Tbsp brown sugar
- 2 Tbsp water or lime juice
- 2 Tbsp vegetable oil
- 0.5 cup peanuts, roasted unsalted crushed
- 1–2 limes, cut into wedges for serving
Instructions
- Prep the Noodles: Soak dry flat rice noodles in hot (not boiling) water for 10-15 minutes until pliable but still firm (al dente). Drain immediately and set aside.
- Whip Up the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, brown sugar, and water or lime juice until the sugar dissolves. Taste and adjust for your desired sweet-sour balance.
- Saute Aromatics: Heat 2 Tbsp vegetable oil in a large wok or skillet over medium-high heat until it shimmers. Add minced garlic and shallots; stir-fry for 2-3 minutes until fragrant and lightly golden.
- Cook Protein: Add your chosen protein (shrimp, chicken, or tofu) to the wok. Cook for 3-5 minutes until nearly done (shrimp turns pink, chicken is almost opaque, or tofu is golden brown). Push the cooked protein to one side of the pan.
- Noodles & Sauce: Add the soaked rice noodles to the empty side of the wok. Pour the Pad Thai sauce over the noodles and protein. Toss everything together vigorously, ensuring the noodles are evenly coated and absorb the sauce, softening further.
- Scramble Egg: Push the noodle mixture to one side of the wok, creating a clear space. Crack the eggs into this space, scramble them quickly until just set, then mix them into the noodles and protein.
- Final Toss: Stir in the bean sprouts and most of the green onions until just wilted, about 30-60 seconds. The sprouts should still have some crispness.
- Serve Immediately: Transfer to plates. Garnish generously with crushed peanuts, fresh lime wedges, and extra chili flakes if desired.
Notes
For quicker cooking, use pre-minced garlic, frozen chopped shallots, or pre-cooked shrimp. Ensure all ingredients are prepped and measured (mise en place) before starting to cook, as this recipe moves fast. For a spicier kick, add dried chili flakes or Sriracha. You can reduce brown sugar for a less sweet profile or add shredded carrots/bell peppers for more veggies. For dietary variations, ensure fish sauce and tamarind paste are certified gluten-free, or substitute peanuts with toasted cashews/sunflower seeds for a peanut-free option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 300 g)
- Calories: 590 calories
- Sugar: 14 g
- Sodium: 1400 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 190 mg
Keywords: Thai, stir-fry, noodles, shrimp, chicken, tofu, easy dinner, weeknight meal, authentic, family meal