Hello Kittys ♡
Welcome to my kitchen, where Thai street food meets cozy home cooking 💛 Today I’m sharing Thailand’s most iconic street food 🇹🇭, Pad Thai (ผัดไทย)! This beloved stir-fried noodle dish combines chewy rice noodles, eggs, tofu or shrimp, crunchy bean sprouts, roasted peanuts, and a tangy-sweet sauce made with tamarind, fish sauce, and palm sugar.
What Is Pad Thai?
Pad Thai (ผัดไทย) is:
• Thailand’s famous stir-fried noodle dish
• Made with rice noodles, protein, vegetables, and peanuts
• Coated in a balanced tamarind-fish sauce-palm sugar glaze
• Chewy, slightly crisp, sweet, tangy, and full of umami
Unlike other noodle stir-fries, Pad Thai is light, fragrant, and slightly tangy, making it irresistible every time.
𐙚 This is a short recipe for the Pad Thai, but below these pins, you can find a full, explained recipe just for you!
♡ Now, let’s make Pad Thai Kitty’s ! :
Ingredients (2 servings)
• Prep: 25 mins (includes noodle soaking)
• Cook: 15 mins
• Total: ~40 mins
• Servings: 2
For the sauce:
• 3 tbsp tamarind paste
• 2 tbsp fish sauce (or soy sauce for vegetarian)
• 1 ½ tbsp palm sugar (or brown sugar)
For the noodles:
• 150 g (5 oz) dried rice noodles (medium flat)
• 150 g (5 oz) shrimp (peeled) or chicken or tofu
• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 1 small shallot, finely chopped
• 1 egg, lightly beaten
• 1 cup bean sprouts
• 2 green onions, chopped
• 2 tbsp roasted peanuts, crushed
• ½ cup carrot, julienned (optional)
For garnish:
• Fresh lime wedges
• Extra peanuts
• Fresh coriander (optional)
How to Make Pad Thai (Step-by-Step)
◊ Step 1 – Prepare the Noodles (20–25 mins soaking + 2 mins cooking) :
Soak dried rice noodles in warm water for 20–25 mins until softened but still slightly firm. Drain.
(Optional) Briefly blanch in boiling water for 1–2 mins if needed.
♡ Step 2 – Make the Sauce (3–4 mins) :
In a small saucepan, combine tamarind paste, fish sauce, and palm sugar.
Heat gently until sugar dissolves. Taste and adjust,it should be tangy, sweet, and salty.
♡ Step 3 – Stir-Fry (10–12 mins) :
Heat oil in a wok or large pan over medium-high heat.
Add garlic and shallot, stir-fry until fragrant (about 30 sec).
Add shrimp/chicken/tofu, cook until just done.
Push protein to one side, pour in egg, scramble lightly.
Add drained noodles and sauce, tossing quickly to coat (2–3 mins).
Stir in bean sprouts, green onions, and carrot (if using).
♡ Step 4 – Serve (1–2 mins) :
Plate noodles and sprinkle with crushed peanuts.
Serve with lime wedges and fresh coriander if desired.
Tips for Perfect Pad Thai
• Don’t over-soak noodles, they should remain slightly firm for stir-frying
• Prep all ingredients before cooking, stir-frying goes fast!
• Balance the sauce: tangy, sweet, salty, taste as you go
• Customize protein: shrimp, chicken, tofu, or mix
Nutrition (per serving – approx.)
• Calories: ~550 kcal
• Protein: ~28 g
• Carbs: ~65 g
• Fat: ~20 g (3 g saturated)
• Sodium: ~950 mg
Nutri-Score: B–C (depends on sauce quantity, balanced for protein & carbs)
Pad Thai (ผัดไทย) is quick, flavorful, and endlessly adaptable, a street food classic you can enjoy at home any night!
More dreamy world recipes coming soon ✨
Thank you for cooking with me 🌸
