Ingredients with Measurements:
- 8 oz. rice noodles
- 2 tbsp. vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 1/2 cup chopped scallions
- 1/4 cup chopped peanuts
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 2 tbsp. brown sugar
- 1 tbsp. lime juice
- 1/4 tsp. red pepper flakes
- 2 eggs, lightly beaten
Special equipment needed:
- Wok or large skillet
- Tongs or spatula
- Large pot for boiling noodles
Step-by-step instructions:
1. Soak the rice noodles in warm water for 30 minutes or until soft.
2. In a small bowl, mix together fish sauce, soy sauce, brown sugar, lime juice, and red pepper flakes. Set aside.
3. Heat oil in a wok or large skillet over medium-high heat. Add garlic and onion, and stir-fry for 1-2 minutes until fragrant.
4. Add red bell pepper and stir-fry for another 2-3 minutes until slightly softened.
5. Add the soaked noodles and stir-fry for 2-3 minutes until heated through.
6. Push the noodles to one side of the wok and pour the beaten eggs onto the other side. Scramble the eggs until cooked, then mix them with the noodles.
7. Add the sauce mixture to the wok and stir-fry for another 1-2 minutes until everything is well combined.
8. Add bean sprouts and scallions, and stir-fry for another 1-2 minutes until the vegetables are slightly wilted.
9. Remove from heat and sprinkle with chopped peanuts.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 15g
- Carbohydrates: 55g
- Protein: 11g
- Sodium: 1060mg
Substitutions for ingredients:
- Shrimp or chicken can be added for protein
- Tofu can be used instead of eggs for a vegetarian option
- Cashews can be used instead of peanuts
Variations:
- Pad Thai can be made with different types of noodles, such as udon or soba noodles
- Different vegetables can be used, such as carrots or bok choy
- Spices can be adjusted to taste
Tips and tricks:
- Make sure to soak the rice noodles until they are soft before stir-frying
- Use a high smoke point oil, such as vegetable or canola oil, for stir-frying
- Stir-fry the vegetables in batches to prevent overcrowding in the wok
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through
Presentation ideas:
- Serve in individual bowls with chopsticks and a lime wedge on the side
Garnishes:
- Chopped cilantro or basil
- Sliced red chili peppers
Pairings:
- Thai iced tea or a cold beer
Suggested side dishes:
- Spring rolls or dumplings
Troubleshooting advice:
- If the noodles are too dry, add a splash of water or chicken broth to the wok
Food safety advice:
- Make sure to cook the eggs thoroughly to prevent foodborne illness
Food history:
- Pad Thai is a popular Thai dish that originated in the 1930s as a way to promote nationalism and Thai identity
Flavor profiles:
- Sweet, sour, and savory with a hint of spice
Serving suggestions:
- Serve hot as a main dish
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Region: Thai