Ted's Pad Thai

Dive into the bold and irresistible flavors of *Ted's Pad Thai*, a classic Thai street food dish elevated with customizable proteins and a balance of sweet, tangy, and savory notes. This recipe features tender rice noodles tossed in a vibrant sauce made with fish sauce, tamarind paste, brown sugar, and soy sauce, complemented by the crunch of fresh bean sprouts and crushed peanuts. Perfectly scrambled eggs and optional additions of succulent shrimp or juicy chicken make it a versatile favorite for any palate. Finished with a squeeze of lime and a sprinkle of chili flakes, this quick and satisfying 40-minute meal is ideal for weeknight dinners or impressing guests with authentic Thai cuisine.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 medium shallot, finely chopped
• 6 oz boneless chicken breast, sliced thinly (optional)
• 6 oz shrimp, peeled and deveined (optional)
• 2 eggs, lightly beaten
• 1.5 cups bean sprouts
• 4 stalks green onions, sliced
• 1 cup crushed peanuts
• 4 lime wedges
• 3 tbsp fish sauce
• 2 tbsp tamarind paste
• 2 tbsp brown sugar
• 2 tbsp soy sauce
• 0.5 tsp red chili flakes (optional)

Directions

Step 1

Soak the rice noodles in warm water for 20 minutes or until soft, then drain and set aside.

Step 2

In a small bowl, mix together fish sauce, tamarind paste, brown sugar, soy sauce, and red chili flakes (if using). Set the sauce aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the garlic and shallot, and stir-fry for 1-2 minutes until fragrant.

Step 4

If using chicken and shrimp, add them to the wok and cook until the chicken is no longer pink and the shrimp turn opaque, about 3-4 minutes. Remove from the wok and set aside.

Step 5

Add the remaining 1 tablespoon of vegetable oil to the wok and pour in the beaten eggs. Scramble the eggs until just set, then push them to the side of the wok.

Step 6

Add the drained rice noodles to the wok, and pour the sauce over them. Toss well to coat the noodles evenly with the sauce.

Step 7

Return the cooked chicken and shrimp (if using) to the wok, and add the bean sprouts and half of the green onions. Stir-fry everything together for another 2-3 minutes until heated through.

Step 8

Transfer the Pad Thai to a serving plate and garnish with the remaining green onions, crushed peanuts, and lime wedges.

Step 9

Serve immediately with extra lime wedges and chili flakes on the side for customization.

Nutrition Facts

Serving size	(1250.2g)

Amount per serving	% Daily Value*
Calories	2208.5

Total Fat 116.4g	0%
Saturated Fat 19.4g	0%
Polyunsaturated Fat 17.0g
Cholesterol 848.8mg	0%
Sodium 6124.4mg	0%
Total Carbohydrate 151.9g	0%
Dietary Fiber 20.5g	0%
Total Sugars 54.9g
Protein 158.3g	0%

Vitamin D 398.1IU	0%
Calcium 444.8mg	0%
Iron 11.9mg	0%
Potassium 3073.4mg	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: 45.8%

Protein: 27.7%

Carbs: 26.6%