Best Ever Pad Thai is a simple classic Thai dish full of outstanding flavors! The ingredient list is long, but don’t let that put you off! It actually only requires 15 minutes of cooking time! I love to top my pad thai with bean sprouts, chopped scallions, cilantro, lime wedges and roasted crushed peanuts but you can use your imagination to create more amazing toppings!
To make this, start by cooking noodles and preparing the Pad Thai sauce. Next prepare the protein – I like to use a mix of tofu, chicken and shrimp in my noodles, but you can just use one depending on your taste! Stir fry shallots, garlic and ginger before whisking in eggs and adding the cooked noodles and Pad Thai sauce. Cook gently in the wok and garnish with a selection of lime wedges, fresh bean sprouts, chili flakes, chopped scallions, roasted peanuts before serving.
To make the Best Ever Pad Thai, you will need the following ingredients:
Cook the noodles in boiling water according to the package instructions. They don’t have to be totally soft, just bendy and pliable.
In a small bowl, whisk two eggs together with a fork. Add a generous pinch of salt and whisk again.
In a separate bowl, whisk 3 tablespoons of fish sauce with 3 tablespoons of brown sugar, 3 tablespoons of rice wine vinegar, and 1 teaspoon of soy sauce.
Season chicken, tofu or shrimp with salt and pepper. Sear the seasoned protein in a wok with hot oil over medium-high heat. Remove from the wok once cooked and set to one side, on a plate lined with a paper towel. Use a paper towel to wipe out the pan and turn the heat off.
Heat 2 tablespoons of peanut or vegetable oil in the same wok over medium heat. Add the chopped shallot, garlic, and ginger to the wok and cook while stirring until golden and fragrant.
Push the shallot mixture to the edges of the wok to make a well in the center. Add the whisked eggs and scramble them, using a spatula to break them apart into little bits. Once they brown a little, incorporate them into the shallots continuing to break the egg mixture into small bits.
Add the drained noodles and toss with the egg mixture, stirring, flipping, frying constantly for 3-4 minutes until the noodles are soft.
Pour in the Pad Thai sauce and cook for 1 minute. Stir in the cooked protein and turn and toss the noodles for a few more minutes. Cook until the noodles are soft. Add a little water if it seems too dry.
Add the bean sprouts and roasted peanuts and sprinkle chili flakes and scallions over the top. Squeeze in some lime. Taste and adjust the salt, lime, and sweetness to your liking.
Serve immediately in large bowls.
This Best Ever Pad Thai is a delicious Thai classic that you will adore. It’s easy to make too! Try it soon and come back to leave a review.
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