Spicy Pad Thai

Spicy Pad Thai is a tantalizing twist on the beloved Thai street food classic, packed with bold flavors and vibrant textures. This dish features silky rice noodles stir-fried to perfection with golden tofu, scrambled eggs, and crunchy bean sprouts, all coated in a tangy and spicy tamarind-based sauce. Accented with aromatic garlic and shallots, a touch of red chili flakes, and your choice of fresh red chili for extra heat, it's a flavorful experience that will excite your taste buds. Garnish with crushed peanuts, fresh cilantro, and lime wedges for a zesty finish that balances the spice beautifully. Ready in just 35 minutes, this quick and easy recipe is ideal for weeknight dinners or impressing guests with authentic Asian cuisine. Whether you're after a spicy kick or simply crave the delicious balance of sweet, tangy, and savory, this homemade Pad Thai brings restaurant-quality flavor straight to your table!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 2 tablespoons Vegetable oil
• 3 Garlic cloves, minced
• 2 Shallots, thinly sliced
• 150 grams Firm tofu, cubed
• 2 Eggs
• 150 grams Bean sprouts
• 3 Green onions, sliced
• 50 grams Crushed peanuts
• 2 tablespoons Fresh cilantro, chopped
• 1 teaspoon Red chili flakes
• 4 Lime wedges
• 3 tablespoons Tamarind paste
• 3 tablespoons Fish sauce
• 2 tablespoons Soy sauce
• 2 tablespoons Brown sugar
• 1 Fresh red chili, finely chopped (optional)

Directions

Step 1

Soak the rice noodles in hot water for 10-12 minutes, or as directed on the package, until they are tender but still firm. Drain and set aside.

Step 2

In a small bowl, mix together the tamarind paste, fish sauce, soy sauce, and brown sugar. Stir until the sugar is dissolved and set the sauce aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced shallots and sauté for 1-2 minutes until fragrant.

Step 4

Add the cubed tofu and stir-fry for 3-4 minutes until golden brown. Push the tofu to one side of the pan.

Step 5

Crack the eggs into the pan and scramble them, stirring continuously, until cooked through. Mix the eggs with the tofu and aromatics.

Step 6

Add the drained rice noodles to the pan. Pour the prepared sauce over the noodles and toss everything together to coat the noodles evenly.

Step 7

Stir in the bean sprouts, green onions, and red chili flakes (and fresh red chili if using). Cook for another 2-3 minutes, stirring frequently.

Step 8

Remove the pan from heat and garnish the Pad Thai with crushed peanuts, chopped cilantro, and lime wedges. Serve immediately.

Nutrition Facts

Serving size	(953.7g)

Amount per serving	% Daily Value*
Calories	1421.0

Total Fat 73.8g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 17.0g
Cholesterol 372mg	0%
Sodium 5637.3mg	0%
Total Carbohydrate 138.2g	0%
Dietary Fiber 17.3g	0%
Total Sugars 60.3g
Protein 64.8g	0%

Vitamin D 82IU	0%
Calcium 1303.6mg	0%
Iron 12.0mg	0%
Potassium 2052.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 17.6%

Carbs: 37.4%