Pad Thai

By Pantry Pals Team
Thai
Contains Nuts
Pad Thai
Recipe Info
3
Servings
20
Prep (min)
10
Cook (min)
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Stir-fried rice noodles with tamarind sauce, egg, tofu/shrimp, peanuts.

Ingredients
  • 8 oz rice noodlesYou don't have this in your pantry
  • 2 tbsp tamarindYou don't have this in your pantry
  • 3 tbsp fish sauceYou don't have this in your pantry
  • 2 tbsp palm sugarYou don't have this in your pantry
  • 2 eggs eggYou don't have this in your pantry
  • 0.5 lb tofuYou don't have this in your pantry
  • 0.5 lb shrimpYou don't have this in your pantry
  • 2 cups bean sproutsYou don't have this in your pantry
  • 0.5 cup peanutsYou don't have this in your pantry
  • 1 lime limeYou don't have this in your pantry
or add items individually:
Instructions
1. Soak rice noodles in warm water until pliable; drain. 2. Mix tamarind, fish sauce, and palm sugar to make sauce. 3. Stir-fry tofu/shrimp briefly; push aside, scramble eggs. 4. Add noodles and sauce; toss until coated and just tender. 5. Add bean sprouts; toss 30–60 sec. 6. Plate with crushed peanuts and lime wedges.