Jasmine Kelly's Pad Thai
Experience the vibrant flavors of Thailand with **Jasmine Kelly's Pad Thai**, a quick and satisfying dish that brings authentic street-food allure to your kitchen in just 35 minutes! This recipe features tender rice noodles tossed in a tangy tamarind sauce with a perfect balance of salty fish sauce, sweet brown sugar, and umami-rich soy sauce. Juicy shrimp, golden cubes of tofu, and scrambled eggs provide protein-packed richness, while fresh bean sprouts and chives add a delightful crunch. Topped with crushed peanuts for extra texture and served with lime wedges for a zesty finish, this Pad Thai is a restaurant-quality meal that's easy enough for weeknights. Perfect for fans of Thai cuisine, this recipe is sure to become a family favorite!
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Ingredients
- 200 grams Rice noodles
- 200 grams Shrimp, peeled and deveined
- 150 grams Firm tofu, cubed
- 2 large Eggs
- 100 grams Bean sprouts
- 50 grams Chives, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tamarind paste
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 tablespoon Soy sauce
- 3 tablespoons Vegetable oil
- 50 grams Crushed peanuts
- 1 to serve Lime wedges
Directions
Step 1
Soak the rice noodles in warm water for 20 minutes or until softened. Drain and set aside.
Step 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium heat. Add the tofu and stir-fry until golden brown on all sides. Remove and set aside.
Step 3
Add another tablespoon of vegetable oil to the wok. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
Step 4
In the same wok, heat the remaining tablespoon of vegetable oil. Add the minced garlic and cook until fragrant, about 30 seconds.
Step 5
Push the garlic to the side of the wok and crack the eggs into the center. Scramble the eggs until cooked, then mix with the garlic.
Step 6
Add the softened rice noodles to the wok. Pour in the tamarind paste, fish sauce, brown sugar, and soy sauce. Toss well to coat the noodles evenly in the sauce.
Step 7
Return the cooked tofu and shrimp to the wok. Add the bean sprouts and chives, and toss everything together. Cook for another 2-3 minutes until heated through.
Step 8
Transfer the Pad Thai to a serving platter. Garnish with crushed peanuts and serve with lime wedges on the side.
Nutrition Facts
| Serving size | (996g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1594.4 |
| Total Fat 88.4g | 0% |
| Saturated Fat 14.5g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 762.6mg | 0% |
| Sodium 4168.3mg | 0% |
| Total Carbohydrate 107.4g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 35.4g | |
| Protein 108.6g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 1339.6mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 2067.1mg | 0% |
Source of Calories