Description
This easy homemade Pad Thai recipe offers a flavorful and satisfying meal with a balanced mix of shrimp, tofu, eggs, and rice noodles tossed in a sweet-tangy fish sauce-based seasoning. Packed with protein and fresh veggies, it’s a perfect lightened-up version of the classic Thai street food that you can make quickly at home.
Ingredients
Scale
Dry Ingredients
- 3 ounces packaged rice noodles (or rice sticks)
- 1 tablespoon sugar
- 1/2 teaspoon chili powder (or more, to taste)
Proteins
- 8 ounces medium-sized shrimp (shelled and deveined)
- 2 ounces fried firm tofu (cut into slices, optional)
- 1 large egg
- 1 large egg white (or use the whole egg if preferred)
Vegetables & Herbs
- 5 ounces bean sprouts
- 1 ounce Chinese chives (or scallions, cut into 2-inch lengths)
- 1 clove garlic (finely minced)
- basil (optional for garnish)
- lime wedges (for serving)
Seasoning & Sauces
- 1 1/2 tablespoons fish sauce (Thai Kitchen brand for gluten free)
- 1 tablespoon rice vinegar
- 2 tablespoons water
- 2 teaspoons oil (such as peanut oil or avocado oil)
- 1 tablespoon crushed peanuts
Instructions
- Cook the Noodles: Follow the package instructions to cook the rice noodles until they are soft yet still slightly chewy. Once cooked, rinse the noodles under cold running water to stop the cooking process and prevent sticking.
- Prepare Seasoning Sauce: In a small bowl, mix together fish sauce, sugar, rice vinegar, water, and chili powder until well combined. Set this seasoning mixture aside for later use.
- Sauté Garlic and Proteins: Heat a large skillet over high heat and add the oil. When the oil is hot, add the minced garlic and stir until fragrant. Add the shrimp and tofu slices, continuing to stir until the shrimp turns pink and is cooked through.
- Add Noodles and Eggs: Add the drained noodles to the skillet and stir continuously for about 30 seconds. Push the noodles to one side of the skillet and crack the eggs into the empty space. Break the yolk with a spatula and cook for about 30 seconds.
- Combine and Season: Mix the egg with the noodles thoroughly, then pour in the prepared seasoning sauce. Stir well to coat the noodles evenly with the flavorful sauce.
- Add Vegetables: Add the bean sprouts and chopped chives to the skillet. Continue stirring until the bean sprouts are just cooked but still crisp.
- Finish and Serve: Stir in the crushed peanuts just before turning off the heat. Serve the Pad Thai immediately, garnished with lime wedges and optional basil for a fresh touch.
Notes
- This recipe is a lightened-up Pad Thai that balances classic sweet-tangy flavors with a protein-packed combination of shrimp, eggs, and tofu.
- Using fish sauce brand that is gluten free ensures the recipe remains suitable for gluten-sensitive eaters.
- Feel free to adjust the chili powder to your preferred spice level.
- Fresh lime wedges add the perfect zest when squeezed over the dish before eating.
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 420 kcal
- Sugar: 9.5 g
- Sodium: 1391 mg
- Fat: 18.5 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 210 mg
