Pad Thai Noodles
This Pad Thai recipe is a true kitchen gem—simple, quick, and bursting with flavor. It brings a touch of Thai street food right to your home, satisfying cravings with every bite.
Ingredients
For the Noodles:
- 2 ounces flat rice noodles
For the Pad Thai Sauce:
- 1 tablespoon fish sauce ensure it’s Halal-certified or substitute with soy sauce if preferred
- 1 teaspoon low sodium soy sauce
- 1½ tablespoons brown sugar
- ½ tablespoon lime juice freshly squeezed is best
- ½ teaspoon hot sauce adjust to taste or omit for less heat
For the Stir Fry:
- 1 tablespoon olive oil
- ½ small red bell pepper thinly sliced
- 1 clove garlic minced
- 6 to 8 medium shrimp 2 ounces, peeled and deveined (use Halal-certified)
- 1 large egg lightly beaten
- ¼ cup fresh bean sprouts
- 2 tablespoons peanuts plus 1 to 2 tablespoons more, chopped for topping (optional)
- 1 green onion chopped for topping
- 2 tablespoons chopped cilantro for topping
Instructions
Soak the Noodles
- Soak the rice noodles in hot water for about 20-25 minutes, or until they are pliable but not mushy.
- Tip: Don’t overcook them now; they’ll finish cooking in the stir fry.
Make the Sauce
- In a small bowl, combine the fish sauce, soy sauce, brown sugar, lime juice, and hot sauce. Stir until the sugar is dissolved.
- Tip: Taste and adjust based on your flavor preference—more lime for tang, more sugar for sweetness.
Stir-Fry the Vegetables and Shrimp
- Heat olive oil in a skillet or wok over medium-high heat. Add the bell pepper and garlic, stir-frying for 1 minute. Add shrimp and cook until pink and opaque, about 2 minutes.
- Tip: Don’t overcrowd the pan; you want everything to sear, not steam.
Scramble the Egg
- Push the shrimp and veggies to the side. Pour the beaten egg into the empty space, scramble gently, then mix everything together.
- Tip: Keep the heat medium to avoid overcooking the egg.
Add the Noodles and Sauce
- Drain the noodles and add them to the pan. Pour in the Pad Thai sauce and toss everything to coat evenly.
- Tip: Use tongs or two spatulas to gently mix without breaking the noodles.
Finish and Serve
- Add bean sprouts and peanuts, toss briefly, then remove from heat. Plate the noodles and top with green onion, cilantro, and extra peanuts if desired.
- Tip: A final squeeze of lime over the top brightens all the flavors.
Notes
No fish sauce? Use extra soy sauce or a mix of soy sauce and a drop of sesame oil for added depth.
Make it vegetarian: Replace shrimp with tofu or a medley of mushrooms.
Avoid soggy noodles: Do not boil the rice noodles—just soak until pliable.
Add more veggies: Carrots, snow peas, or shredded cabbage work well.