How to cook Pad Thai – Fried rice noodles

The dish, which is also known as phad thai or phat thai, is a staple street food in Thailand. It is typically made with rice noodles and shrimp and may also contain peanuts, scrambled eggs, bean sprouts, or vegetables. It is prepared in a wok and served with a spicy chili sauce. In addition to the ingredients mentioned above, pad thai is usually served with a side of cucumbers, bean sprouts, or other vegetables.

Pad Thai Recipe

Pad Thai - Fried rice noodles

Thai food Pad Thai – Thai fried rice noodle is typically made with rice noodles, shrimp, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.

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Course: Breakfast, Main dishes

Cuisine: Thai

Keyword: pad Thai, pad thai recipes

CookingStyle: Stir-frying

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 servings

Calories: 1445kcal

Author: Hung Dao

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Equipment

Large pot

wok

bowl

Ingredients

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• 250 g rice noodles large
• 500 g boneless chicken breast
• 2 peppers
• 6 greens onions
• 4 lime wedges
• 3 cloves garlic
• 500 ml bean sprouts
• 2 eggs
• 125 ml unsalted peanuts
• 125 ml sweet chili sauce
• 80 ml nuoc mam sauce
• 3 c. lime juice
• 1 teaspoon tabasco
• 2 c. peanut or sunflower oil
• 125 ml coriander fresh

Instructions

• Bring a large pot of water to a boil. Throw in the noodles and remove the pan from the heat. Let stand 3 to 4 min until they have softened.  Stir with a fork to separate them well. Drain, rinse with cold water and set aside.
• In a bowl, mix the sweet chili sauce, nuoc mâm, lime juice and tabasco.  Book. In a wok, heat a tablespoon of oil over medium-high heat.  Add the finely chopped garlic and the peppers cut into strips. Cook, stirring, for about 4 min. Book.
• Heat the rest of the oil in the wok, add the minced chicken and cook for 4 to 5 minutes, stirring, until golden brown.  Reserve in a dish.
• Reduce to medium heat. In the wok, add the lightly beaten eggs and cook for a min, until they are firm.  Add the sprouted beans, half of the finely chopped green onions and half of the chopped cilantro.  Then add the reserved noodles and peppers.
• Continue cooking, continuing to mix for 1 min.  Add the chicken and the reserved sauce mixture and stir gently lifting the noodles to coat them well.  Add half of the coarsely chopped peanuts and leave on the heat for another min.
• Serve the Thai pad sprinkled with the rest of the green onions, cilantro and peanuts.  Garnish with a lime wedge.

Notes

This Pad Thai – Fried rice noodles recipe is very easy and approachable can be made in under 25 minutes.

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Nutrition

Serving: 4servings | Calories: 1445kcal | Carbohydrates: 124g | Protein: 77g | Fat: 81g | Saturated Fat: 13g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 3780mg | Potassium: 2315mg | Fiber: 20g | Sugar: 28g | Vitamin A: 778IU | Vitamin C: 173mg | Calcium: 255mg | Iron: 9mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

How to prepare Pad Thai in an oven

• Preparation: Gather your ingredients. You’ll need rice noodles, tofu or shrimp for protein, eggs, bean sprouts, green onions, peanuts, lime wedges, and Pad Thai sauce (which typically includes tamarind paste, fish sauce, sugar, and chili powder).
• Noodle Preparation: Soak your rice noodles in warm water until they’re soft but not fully cooked. They should still have a bit of bite as they’ll continue cooking in the oven.
• Protein Preparation: If you’re using tofu, bake it in the oven at 400°F (200°C) for about 15 minutes until it’s crispy. If you’re using shrimp, you can sauté them quickly on the stove.
• Assembling the Dish: In a large baking dish, combine the semi-cooked noodles, protein, beaten eggs, and Pad Thai sauce. Mix everything together so that the ingredients are evenly coated with the sauce.
• Baking: Bake the mixture in the oven at 375°F (190°C) for about 20-25 minutes. You’ll want to stir the mixture a couple of times during baking to ensure even cooking and to prevent the noodles from sticking together.
• Final Touches: Once the Pad Thai is out of the oven, toss in the bean sprouts and chopped green onions for a fresh crunch. Top the dish with crushed peanuts and serve with lime wedges on the side.
• Enjoy: And voila! You’ve just made Pad Thai in an oven. The baking process allows the flavors to meld together beautifully, creating a dish that’s both familiar and excitingly different

Tips for making Pad Thai

Serving Suggestions for Your Pad Thai

• Complementary Sides: A fresh, crisp salad or a bowl of hot soup can be a wonderful accompaniment to your Pad Thai. They not only add variety to your meal but also balance out the rich flavors of the main dish.
• Garnishes: Don’t underestimate the power of garnishes! A sprinkle of crushed peanuts, a handful of fresh cilantro, or a squeeze of lime can elevate your Pad Thai to new heights.
• Beverages: As for beverages, a glass of chilled beer or a refreshing iced tea pairs beautifully with the savory flavors of Pad Thai.
• Serving Styles: You can serve your Pad Thai in a traditional large plate, or get creative by using individual serving bowls for a more personalized touch.

Cooking Tips for Your Pad Thai

• Don’t Overcook Your Noodles: Keep an eye on your noodles while they’re soaking. Overcooked noodles can become mushy and lose their texture.
• Season Generously: Don’t be shy with your spices and seasonings. They’re what give your Pad Thai its unique flavor profile.
• Balance Your Ingredients: Try to maintain a balance between your noodles, protein, and vegetables. Too much of one component can overpower the others.
• Avoid Soggy Vegetables: If you’re adding vegetables to your Pad Thai, make sure not to overcook them. You want them to retain a bit of crunch for texture.

Frequently Asked Questions About Pad Thai

• How Can I Store Leftover Pad Thai? Leftover Pad Thai can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might want to add a splash of water or broth to prevent the noodles from drying out.
• Can I Use Different Proteins in My Pad Thai? Absolutely! While shrimp and tofu are traditional, you can also use chicken, beef, or even seitan for a vegan option. Feel free to experiment with different proteins to suit your dietary preferences.
• What If I Don’t Have Tamarind Paste for the Sauce? If you don’t have tamarind paste, you can substitute it with a mixture of lime juice and brown sugar. It won’t be exactly the same, but it will provide a similar sweet and sour flavor profile.
• Can I Make a Vegetarian/Vegan Pad Thai? Yes, you can easily make a vegetarian or vegan Pad Thai by omitting the fish sauce and using tofu or seitan as the protein. You can replace the fish sauce with soy sauce or a vegan fish sauce substitute.
• Do I Have to Use an Oven to Make Pad Thai? No, you don’t have to use an oven. The traditional method involves cooking the dish on a stovetop. The oven method is just an alternative that provides a unique flavor and texture to the dish.

Master the art of making oven-baked Pad Thai with our detailed guide. Dive in now!

James Bobby

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I'm James W Bobby, a skilled and creative male kitchen staff member. With a strong culinary background, I excel in various kitchen operations. My precision under pressure brings efficiency and attention to detail to every dish. My creativity shines through in innovative flavor combinations and techniques. Dedication and approachability define my leadership style, fostering a positive teamwork environment. My passion for cooking and commitment to excellence make me a valuable asset to any culinary team.
I have an undeniable passion for culinary arts. Constantly exploring new flavors and cooking techniques, I strive to create unique dining experiences. My commitment to using high-quality ingredients and supporting local producers reflects my deep love for food. Beyond my own growth, I am enthusiastic about mentoring others and sharing my knowledge, inspiring a similar passion for cuisine in those around me.