Craving some delicious Pad Thai recipes that everyone will adore? I’ve compiled a list of 12 classic recipes that are perfect for any meal. From traditional chicken versions to creative vegetarian options and even a spicy beef twist, there’s truly something for everyone. Whether you’re in the mood for a low-carb zucchini noodle version or a rich peanut butter twist, these dishes are sure to make your next meal memorable. Let’s get cooking and explore these sweet and savory plates together!
Traditional Chicken Pad Thai
Pad Thai is a classic Thai street food that has captured the hearts and taste buds of people around the world. This Traditional Chicken Pad Thai recipe brings together the perfect balance of flavors – sweet, sour, salty, and spicy – along with a delightful crunch from fresh ingredients and roasted peanuts.
Whether you’re a seasoned cook or a novice in the kitchen, this dish is both approachable and rewarding. The following recipe will guide you through preparing a delicious Pad Thai that serves 4 to 6 people, perfect for a family meal or gathering with friends.
The key to an authentic Pad Thai is in its sauce, which combines tamarind paste for tartness, fish sauce for depth, and palm sugar for sweetness. Rice noodles provide the base of this dish, while chicken adds protein and a satisfying texture. Fresh bean sprouts, green onions, and cilantro add a crisp freshness, while crushed peanuts deliver a nutty finish.
With a few simple steps and readily available ingredients, you’ll be able to create a dish that transports you to the bustling streets of Thailand.
Ingredients for 4-6 Servings:
- 8 oz rice noodles
- 1 lb boneless, skinless chicken breast, thinly sliced
- 3 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 4 green onions, sliced
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the Sauce:
- 3 tbsp fish sauce
- 2 tbsp tamarind paste
- 2 tbsp palm sugar (or brown sugar)
- 1 tbsp soy sauce
- 1 tsp chili powder (adjust to taste)
Cooking Instructions:
- Prepare the Noodles: Soak the rice noodles in warm water for about 20-30 minutes or until they’re pliable but not mushy. Drain and set aside.
- Mix the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder. Adjust the chili powder according to your spice preference.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until it’s no longer pink, about 4-5 minutes. Remove the chicken and set it aside.
- Sauté the Garlic: In the same pan, add another tablespoon of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Cook the Eggs: Push the garlic to the side of the pan and pour in the beaten eggs. Scramble the eggs until just set, then combine with the garlic.
- Combine Ingredients: Add the soaked noodles, cooked chicken, and sauce to the pan. Toss everything together to combine, ensuring the noodles are well coated with the sauce.
- Add Vegetables: Stir in the bean sprouts and green onions. Cook for another 2-3 minutes until the vegetables are tender-crisp.
- Serve: Transfer the Pad Thai to a serving platter. Garnish with crushed peanuts, fresh cilantro, and lime wedges. Serve immediately.
Extra Tips:
- When soaking the noodles, be careful not to over-soak them as they can become mushy. They should be firm but pliable, as they’ll continue cooking in the pan.
- Adjust the level of chili powder to suit your heat preference. If you prefer a milder dish, start with less and add more to taste.
- Tamarind paste can vary in concentration. Taste your sauce and adjust the balance of sweet, salty, and sour to your liking.
- For added authenticity, consider using shrimp or tofu as a protein alternative or addition.
- Keep all your ingredients prepped and ready before you start cooking, as the process moves quickly once you begin.
Shrimp Pad Thai With Tamarind Sauce
Shrimp Pad Thai with Tamarind Sauce is a classic Thai dish that brings together a delightful combination of flavors and textures. Featuring succulent shrimp, rice noodles, and a tangy tamarind sauce, this dish is a crowd-pleaser that’s perfect for both weeknight dinners and special occasions.
The balance of sweet, sour, and savory elements, paired with the crunch of peanuts and bean sprouts, make this dish an unforgettable culinary experience.
This recipe serves 4-6 people and is relatively simple to prepare, even for those who are new to Thai cooking. The key is in the preparation of the tamarind sauce, which should be made ahead of time to allow the flavors to meld.
Once you’ve prepped your ingredients, the dish comes together quickly, making it ideal for a speedy and satisfying meal. Let’s plunge into the ingredients and steps needed to create this delicious dish.
Ingredients:
- 12 ounces rice noodles
- 1 pound shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup chopped roasted peanuts
- 3 green onions, sliced
- 1/4 cup cilantro, chopped
- Lime wedges, for serving
For the Tamarind Sauce:
- 1/4 cup tamarind paste
- 1/4 cup fish sauce
- 1/4 cup palm sugar (or brown sugar)
- 1 tablespoon soy sauce
- 1 teaspoon red chili flakes
Cooking Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20-30 minutes or until they’re soft but still firm to the touch. Drain and set aside.
- Make the Tamarind Sauce: In a small bowl, combine the tamarind paste, fish sauce, palm sugar, soy sauce, and red chili flakes. Stir until the sugar is fully dissolved. Taste and adjust the balance of flavors to your preference.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they’re pink and opaque. Remove the shrimp from the pan and set aside.
- Sauté the Garlic: In the same pan, add another tablespoon of oil and the minced garlic. Sauté for about 30 seconds until fragrant.
- Scramble the Eggs: Push the garlic to the side and pour the beaten eggs into the pan. Allow them to set slightly, then scramble and mix with the garlic.
- Combine Ingredients: Add the soaked noodles to the pan, followed by the tamarind sauce. Toss everything together until the noodles are well coated. Add the cooked shrimp, bean sprouts, and half of the peanuts. Stir-fry for an additional 2-3 minutes until everything is heated through.
- Garnish and Serve: Remove from heat and garnish with the remaining peanuts, green onions, and chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the top.
Extra Tips:
For the best results, verify that all your ingredients are prepped and ready before you begin cooking, as the process moves quickly once you start.
Adjust the spice level by adding more or fewer chili flakes according to your taste. If tamarind paste is unavailable, consider using lime juice as a substitute, though it will alter the flavor slightly.
Finally, feel free to add other proteins or vegetables to customize the dish to your liking.
Vegetarian Pad Thai With Tofu
Vegetarian Pad Thai with Tofu is a delightful and flavorful dish that brings together the vibrant tastes of Thai cuisine in a plant-based form. This dish is perfect for those looking to enjoy a meatless meal without compromising on flavor. The combination of chewy rice noodles, crisp vegetables, and golden cubes of tofu tossed in a tangy and slightly spicy sauce guarantees a satisfying experience for your taste buds.
Whether you’re a seasoned vegetarian or simply exploring meatless options, this Vegetarian Pad Thai with Tofu is bound to become a favorite.
To make this dish, the key is to balance the flavors of sweet, salty, sour, and spicy, which are characteristic of traditional Thai cuisine. By using ingredients like tamarind paste, soy sauce, and lime juice, you can create a sauce that tantalizes the palate.
The tofu, when cooked correctly, provides a hearty texture that complements the softness of the noodles and the crunch of the vegetables. This recipe serves 4-6 people, making it ideal for a family dinner or a gathering with friends.
Ingredients:
- 14 oz (400g) rice noodles
- 14 oz (400g) firm tofu, drained and pressed
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 cup bean sprouts
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1 teaspoon chili paste (adjust to taste)
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20-30 minutes or until they’re soft. Drain and set aside.
- Prepare the Tofu: Cut the tofu into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until they’re golden brown on all sides. Remove from the skillet and set aside.
- Make the Sauce: In a small bowl, combine the tamarind paste, soy sauce, brown sugar, lime juice, and chili paste. Stir until the sugar dissolves and the ingredients are well mixed. Set aside.
- Cook the Vegetables: In the same skillet, add the remaining 2 tablespoons of vegetable oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the carrots and red bell pepper and stir-fry for 3-4 minutes until they start to soften.
- Combine Ingredients: Add the drained noodles to the skillet with the vegetables. Pour the sauce over the noodles and toss everything together to confirm the noodles are well coated with the sauce.
- Add Tofu and Bean Sprouts: Return the cooked tofu to the skillet and add the bean sprouts. Toss everything together gently, being careful not to break the noodles, and cook for another 2-3 minutes until everything is heated through.
- Serve: Transfer the Pad Thai to serving plates. Garnish with chopped green onions, roasted peanuts, and fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
When preparing Vegetarian Pad Thai with Tofu, it’s important to verify that the tofu is well-pressed to remove excess moisture, which helps it crisp up nicely when cooked.
Adjust the level of spiciness by varying the amount of chili paste according to your preference. If tamarind paste isn’t available, you can substitute with lime juice, though the flavor will be slightly different.
Be cautious not to overcook the noodles, as they can become mushy. Finally, the dish is best served immediately to maintain the texture of the noodles and vegetables.
Spicy Beef Pad Thai
Spicy Beef Pad Thai is a delightful twist on the traditional Thai noodle dish, infusing bold flavors and a hint of heat that will tantalize your taste buds. This version combines tender beef strips with classic Pad Thai ingredients like rice noodles, tangy tamarind paste, and crunchy peanuts, all brought together in a fiery sauce.
Whether you’re cooking for a family dinner or a small gathering, this dish is sure to impress with its vibrant colors and intricate blend of textures and flavors.
Pad Thai is renowned for its balance of sweet, sour, salty, and spicy elements, and this Spicy Beef variation is no exception. The beef adds a rich, savory dimension that perfectly complements the soft noodles and the crispness of fresh vegetables.
This recipe is easy to follow and can be prepared in under an hour, making it an ideal choice for a weeknight meal or a special occasion. To achieve the perfect taste, be certain to use fresh ingredients and adjust the level of spiciness to suit your preference.
Ingredients for 4-6 servings:
- 8 ounces of rice noodles
- 1 pound of beef sirloin, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup bean sprouts
- 3 green onions, chopped
- 2 eggs, lightly beaten
- 1/3 cup roasted peanuts, chopped
- 1/4 cup soy sauce
- 3 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 2 teaspoons chili paste or Sriracha
- Fresh cilantro and lime wedges for garnish
Cooking Instructions:
- Prepare the Noodles: Cook the rice noodles according to the package instructions until they’re al dente. Drain them and rinse under cold water to stop them from cooking further. Set aside.
- Cook the Beef: Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beef slices and stir-fry until they’re browned and cooked through. Remove the beef from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Then add the red bell pepper and cook for 2-3 minutes until they start to soften.
- Combine Ingredients: Add the cooked rice noodles, bean sprouts, and green onions to the skillet. Stir well to combine with the garlic and bell pepper.
- Add Sauce and Beef: In a small bowl, mix the soy sauce, fish sauce, tamarind paste, brown sugar, lime juice, and chili paste. Pour this sauce over the noodle mixture and toss thoroughly. Return the cooked beef to the skillet and mix everything together.
- Scramble the Eggs: Push the noodles to one side of the skillet, and pour the beaten eggs into the empty space. Let them cook for a minute, then scramble and incorporate them into the noodle mixture.
- Finish and Serve: Remove the skillet from the heat and sprinkle the chopped peanuts over the top. Garnish with fresh cilantro and serve with lime wedges on the side for an added burst of flavor.
Extra Tips:
For an authentic taste, try to use tamarind paste and fish sauce from a reputable Asian market. Adjust the amount of chili paste based on your heat preference, and remember that the key to a successful Pad Thai is in the balance of its flavors.
If you prefer a milder dish, reduce the chili paste or omit it entirely. When slicing the beef, be certain it’s cut thinly against the grain for tenderness.
Finally, always have all your ingredients prepped and ready, as the cooking process is quick and requires attention.
Peanut Butter Pad Thai
Pad Thai is a beloved Thai street food dish known for its vibrant flavors and satisfying mix of textures. While traditional recipes typically feature tamarind and fish sauce, this Peanut Butter Pad Thai offers a delightful twist on the classic. By incorporating creamy peanut butter, the dish achieves a rich, nutty flavor that complements the stir-fried noodles and fresh vegetables.
Perfect for both peanut butter lovers and Thai cuisine enthusiasts, this recipe delivers an exciting culinary experience that’s sure to please any palate. This version of Pad Thai not only maintains the dish’s signature sweet, salty, and tangy notes but also adds a new layer of creaminess that makes it particularly comforting.
The combination of peanut butter with soy sauce, lime juice, and a touch of sweetness creates a balanced sauce that coats the noodles beautifully. Whether you’re cooking for a family meal or a dinner party, this recipe is designed to serve 4-6 people, making it suitable for gatherings and cozy nights in alike.
Ingredients for 4-6 servings:
- 12 oz rice noodles
- 1/4 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1/2 teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 pound chicken breast, sliced thinly
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1/2 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- Lime wedges for serving
- Fresh cilantro for garnish
Cooking Instructions:
- Prepare the Rice Noodles: Start by soaking the rice noodles in warm water for about 20-30 minutes until they become soft but still slightly firm to the bite. Drain and set aside.
- Make the Peanut Sauce: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, brown sugar, fish sauce, and chili flakes. Adjust the flavor by adding more lime juice or sugar to taste. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken breast and stir-fry until fully cooked and browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Scramble the Eggs: In the same skillet, add the remaining tablespoon of oil. Pour in the beaten eggs and scramble them quickly until they’re just cooked through. Break them into smaller pieces with your spatula.
- Combine the Ingredients: Return the cooked chicken to the skillet with the scrambled eggs. Add the soaked noodles and pour the peanut sauce over the top. Toss everything together to evenly coat the noodles with the sauce.
- Add Vegetables: Fold in the bean sprouts and green onions, and continue to stir-fry for an additional 2-3 minutes until everything is heated through and well combined.
- Garnish and Serve: Transfer the Peanut Butter Pad Thai to serving plates. Sprinkle with chopped roasted peanuts and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the top.
Extra Tips:
For the best texture, be cautious not to over-soak the noodles, as they’ll continue to cook when stir-fried. If you prefer your dish spicier, increase the chili flakes or add a splash of Sriracha sauce.
You can easily make this dish vegetarian by omitting the chicken and fish sauce, and substituting tofu or a plant-based protein. Additionally, feel free to experiment with other vegetables such as bell peppers or carrots for added color and nutrition.
Pad Thai With Crispy Pork Belly
Experience the tantalizing flavors of Thailand with this delightful Pad Thai with Crispy Pork Belly recipe. This dish combines the classic taste of Pad Thai with the rich, savory crunch of pork belly, making it an irresistible treat for your taste buds. The crispy pork belly provides a satisfying texture contrast to the soft rice noodles, while the traditional Pad Thai sauce brings a harmonious blend of sweet, salty, and tangy flavors. Perfect for a family dinner or a special occasion, this dish is sure to impress everyone at the table.
Whether you’re a seasoned cook or new to Thai cuisine, this recipe is approachable and rewarding. The key lies in preparing the pork belly to perfection, achieving that signature crispy exterior while maintaining a tender and juicy interior. Once the pork belly is ready, the rest of the dish comes together quickly, guaranteeing a meal that’s as enjoyable to prepare as it’s to eat. With fresh ingredients and a few simple techniques, you’ll have a stunning Pad Thai with Crispy Pork Belly ready to serve to 4-6 people.
Ingredients:
- 1 lb pork belly
- 14 oz rice noodles
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 bunch green onions, sliced
- 1/4 cup roasted peanuts, crushed
- 2 tablespoons fish sauce
- 3 tablespoons tamarind paste
- 3 tablespoons palm sugar or brown sugar
- 1 tablespoon soy sauce
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- Salt and pepper to taste
Cooking Instructions:
- Prepare the Pork Belly: Preheat your oven to 400°F (200°C). Score the skin of the pork belly in a crisscross pattern. Season with salt and pepper. Place the pork belly on a baking sheet, skin-side up, and roast in the oven for about 30-40 minutes, or until the skin is crispy and golden brown. Let it cool slightly, then slice into bite-sized pieces.
- Cook the Noodles: While the pork belly is roasting, cook the rice noodles according to the package instructions. Drain and set aside.
- Make the Sauce: In a small bowl, combine the fish sauce, tamarind paste, palm sugar, and soy sauce. Stir well until the sugar is dissolved and set aside.
- Stir-Fry the Aromatics: In a large wok or frying pan, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
- Cook the Eggs: Push the garlic to one side of the pan and pour the beaten eggs into the other side. Allow them to set slightly, then scramble them until fully cooked.
- Combine Ingredients: Add the cooked noodles to the pan, followed by the sauce. Toss everything together to coat the noodles evenly. Add the bean sprouts, green onions, and sliced pork belly. Stir-fry for another 2-3 minutes until everything is heated through and well combined.
- Serve: Transfer the Pad Thai to a serving platter. Sprinkle with crushed peanuts and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
For the best results, verify the pork belly is as dry as possible before roasting; this helps achieve maximum crispiness. You can also refrigerate the pork belly uncovered for a few hours before cooking to dry out the skin further.
Adjust the balance of sweet, salty, and sour in the sauce to your preference by tweaking the amounts of tamarind paste, sugar, and fish sauce. Finally, feel free to add more vegetables or tofu for a more hearty version of this dish. Enjoy experimenting with these flavors to make the Pad Thai truly your own!
Zucchini Noodle Pad Thai
Zucchini Noodle Pad Thai is a delightful twist on the classic Thai dish, offering a lighter and low-carb alternative by swapping out traditional rice noodles for spiralized zucchini. This fresh and vibrant dish is packed with flavors from tamarind, lime, and peanuts, bringing a delicious balance of sweet, savory, and tangy notes.
Perfect for a weeknight dinner or a casual gathering, this recipe is both satisfying and nutritious, making it a go-to choice for those looking to enjoy a healthy version of a beloved favorite. This recipe serves 4-6 people and is ideal for anyone seeking a quick yet impressive meal that caters to both gluten-free and vegetarian diets.
With the right preparation and fresh ingredients, you can create a restaurant-quality dish right in your own kitchen. The key is to master the balance of flavors and textures, guaranteeing each bite delivers the perfect Pad Thai experience.
Ingredients:
- 4 medium zucchinis, spiralized
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- For the Sauce:
- 3 tablespoons tamarind paste
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce (optional for non-vegetarian)
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha (optional, for heat)
Instructions:
- Prepare the Zucchini Noodles: Use a spiralizer to create zucchini noodles. If you don’t have a spiralizer, you can use a julienne peeler. Set the zucchini noodles aside to drain excess moisture on a paper towel.
- Make the Sauce: In a small bowl, whisk together tamarind paste, soy sauce, fish sauce (if using), brown sugar, rice vinegar, and sriracha until well combined. Set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the red bell pepper and cook for 2-3 minutes, until slightly softened.
- Combine Ingredients: Add the zucchini noodles to the skillet and toss gently with the vegetables. Pour the prepared sauce over the noodles and toss to coat evenly. Cook for 2-3 minutes until the zucchini noodles are tender but still firm.
- Add Remaining Ingredients: Return the cooked eggs to the skillet and add bean sprouts and half of the chopped green onions. Toss everything together until well combined and heated through.
- Serve: Transfer the Zucchini Noodle Pad Thai to serving plates. Garnish with the remaining green onions, chopped peanuts, and fresh cilantro. Serve with lime wedges on the side for an extra burst of freshness.
Extra Tips:
To guarantee the zucchini noodles don’t become too watery, let them drain and pat them dry before cooking. If you’re not a fan of spicy food, you can omit the sriracha in the sauce or adjust to your desired level of heat.
For added protein, consider adding tofu, shrimp, or chicken to the dish. This recipe is highly adaptable, so feel free to experiment with different vegetables and protein options to suit your taste preferences.
Vegan Pad Thai With Spirulina
Vegan Pad Thai With Spirulina is a vibrant and nutritious twist on the classic Thai dish, perfect for those seeking a plant-based meal packed with flavor and health benefits. Spirulina, a blue-green algae known for its high protein and nutrient content, not only adds a beautiful color but also enhances the dish with its unique umami taste.
This version of Pad Thai isn’t only delicious but also nourishing, making it a fantastic option for a lunch or dinner that’s both satisfying and good for your body.
This recipe maintains the traditional flavors of Pad Thai with a plant-based flair, combining rice noodles with a mix of vegetables, tofu, and a spirulina-enhanced sauce that ties everything together. The dish is topped with fresh herbs, crunchy peanuts, and lime wedges to bring out the bright, zesty flavors typical of this Thai favorite.
Whether you’re a seasoned vegan or just looking to try something new, this Vegan Pad Thai With Spirulina is sure to impress your taste buds and provide a delightful culinary experience.
Ingredients (serves 4-6 people):
- 14 oz (400g) rice noodles
- 2 tbsp vegetable oil
- 1 block (14 oz/400g) firm tofu, cubed
- 2 cups bean sprouts
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 4 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped peanuts
- 2 limes, cut into wedges
For the sauce:
- 3 tbsp soy sauce
- 2 tbsp tamarind paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp spirulina powder
- 1/2 tsp garlic powder
- 1/2 tsp chili flakes (optional)
Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in hot water according to the package instructions until they’re soft but still firm. Drain and set aside.
- Make the Sauce: In a small bowl, mix together the soy sauce, tamarind paste, maple syrup, rice vinegar, spirulina powder, garlic powder, and chili flakes until well combined. Set aside.
- Cook the Tofu: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the cubed tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
- Stir-Fry the Vegetables: In the same pan, add the red bell pepper and shredded carrots. Stir-fry for about 3-4 minutes until they start to soften.
- Combine Ingredients: Add the cooked tofu, bean sprouts, and green onions to the pan with the vegetables. Pour the sauce over the mixture and toss everything together to guarantee even coating.
- Add the Noodles: Add the soaked rice noodles to the pan and gently toss everything together until the noodles are well coated with the sauce and heated through, about 2-3 minutes.
- Serve: Transfer the Pad Thai to serving plates, and garnish with chopped cilantro, chopped peanuts, and lime wedges on the side. Serve immediately.
Extra Tips:
When cooking Vegan Pad Thai With Spirulina, it’s important to not overcook the noodles as they can become mushy. Make sure to keep them al dente (firm to the bite) for the best texture.
If you find the spirulina flavor too strong, you can start with half a teaspoon and adjust according to your taste preference. Additionally, feel free to customize the vegetables based on what you have on hand or prefer, as this dish is quite versatile. Enjoy your healthy and colorful creation!
Pad Thai With Smoked Salmon
Pad Thai is a popular Thai street food that has captured the hearts (and taste buds) of people all around the world. Its delightful combination of flavors and textures makes it a versatile dish that can be easily customized. One such variation is Pad Thai with smoked salmon, which adds a rich and savory twist to the traditional recipe. The smoky flavor of the salmon complements the sweet and tangy sauce perfectly, making this dish a delectable experience for your taste buds.
This recipe for Pad Thai with smoked salmon serves 4-6 people and is perfect for a family dinner or a gathering with friends. The use of smoked salmon not only enhances the flavor profile but also offers a healthy dose of omega-3 fatty acids. By following the steps outlined below, you’ll be able to create a restaurant-quality dish right in your own kitchen. So, gather your ingredients, and let’s get cooking!
Ingredients for 4-6 people:
- 8 oz (225g) rice noodles
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 4 green onions, chopped
- 3 large eggs, lightly beaten
- 8 oz (225g) smoked salmon, sliced into strips
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- Lime wedges for serving
Cooking Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in hot water for about 8-10 minutes or until they’re softened but still firm to the bite. Drain and set aside.
- Make the Sauce: In a small bowl, mix together the fish sauce, soy sauce, brown sugar, and lime juice until the sugar is dissolved. This will be your Pad Thai sauce. Set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the beaten eggs and scramble them until fully cooked. Remove the eggs from the pan and set aside.
- Stir-Fry Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add minced garlic and sauté for about 30 seconds until fragrant. Then, add the red bell pepper and green onions, and stir-fry for 2-3 minutes until the vegetables are tender yet crisp.
- Combine Noodles and Sauce: Add the softened rice noodles to the skillet with the vegetables. Pour the prepared sauce over the noodles and toss everything together to coat the noodles evenly.
- Add Salmon and Eggs: Gently fold in the smoked salmon strips and scrambled eggs into the noodle mixture. Cook for an additional 2-3 minutes to heat through.
- Finish the Dish: Add bean sprouts, half of the chopped peanuts, and half of the cilantro to the skillet. Stir to combine, then remove from heat.
- Serve: Transfer the Pad Thai to serving plates. Garnish with the remaining peanuts, cilantro, and lime wedges. Serve immediately.
Extra Tips:
When making Pad Thai with smoked salmon, it’s important to not overcook the salmon, as it can become tough and lose its appealing texture. Adding it towards the end of the cooking process guarantees it retains its delicate flavor.
Additionally, feel free to adjust the level of sweetness, saltiness, or tanginess in the sauce to suit your taste preferences. If you’re a fan of spice, consider adding a dash of chili flakes or a sliced red chili for an extra kick. Enjoy your culinary adventure with this unique twist on a classic Thai favorite!
Gluten-Free Pad Thai With Rice Paper
Pad Thai is a beloved dish worldwide, known for its harmonious blend of sweet, sour, and savory flavors. Traditionally made with rice noodles, this version swaps them out for rice paper, offering a unique twist that remains true to the classic taste while being gluten-free. This delightful dish is perfect for those who are looking to enjoy a lighter version of Pad Thai or have dietary restrictions.
The rice paper adds a delicate texture that absorbs the rich sauce beautifully, making it a scrumptious meal that everyone can enjoy. This Gluten-Free Pad Thai With Rice Paper is perfect for a family dinner or a small gathering, serving 4-6 people. The recipe combines fresh vegetables, tender shrimp, and a tangy sauce to create an unforgettable dining experience.
While the process may seem intricate, following the steps carefully will guarantee a restaurant-quality meal right in your kitchen. Get ready to impress your guests with this innovative and delicious take on a classic Thai dish.
Ingredients:
- 16-20 rice paper sheets
- 1 lb shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 eggs, beaten
- 1 cup bean sprouts
- 1 red bell pepper, thinly sliced
- 3 green onions, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
For the sauce:
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce (gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon chili powder (optional)
Cooking Instructions:
- Prepare the Rice Paper: Begin by soaking the rice paper sheets in warm water until they’re pliable but not too soft. This should take about 15-20 seconds per sheet. Place them on a clean towel to drain excess water.
- Make the Sauce: In a small bowl, combine the fish sauce, tamarind paste, brown sugar, soy sauce, rice vinegar, and chili powder. Stir until the sugar is fully dissolved and set aside.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Vegetables and Eggs: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the beaten eggs and scramble them until just cooked. Add the sliced red bell pepper and sauté for another 2 minutes.
- Combine Ingredients: Add the soaked rice paper sheets to the skillet along with the bean sprouts, green onions, and cooked shrimp. Pour the prepared sauce over the mixture and toss everything together gently to coat the ingredients evenly.
- Garnish and Serve: Transfer the Pad Thai to a serving platter. Sprinkle the crushed peanuts and chopped cilantro on top. Serve with lime wedges on the side for an extra burst of flavor.
Extra Tips:
When working with rice paper, be sure to handle it gently as it can tear easily. If you’re new to using rice paper, practice with a few sheets first to get the timing just right.
The key to a successful sauce is balancing the sweet, sour, and salty flavors to your liking, so feel free to adjust the ingredients accordingly. Additionally, if you prefer a vegetarian version, simply omit the shrimp and add more vegetables or tofu.
Enjoy your Gluten-Free Pad Thai With Rice Paper as a delightful and healthy alternative to the traditional dish!
Pad Thai With Quinoa and Vegetables
Pad Thai is a beloved staple in Thai cuisine, known for its delightful balance of sweet, salty, sour, and spicy flavors. Traditionally made with rice noodles, this version incorporates quinoa for a nutritious twist, paired with an assortment of vegetables to create a vibrant and wholesome meal. The quinoa not only provides protein and fiber but also adds a unique texture to the dish.
This Pad Thai With Quinoa and Vegetables maintains the classic taste while offering a healthier alternative that can be enjoyed by everyone, including those who are gluten intolerant. This recipe is perfect for a family meal or a dinner party, serving 4-6 people. It combines the savory taste of stir-fried vegetables with the nutty richness of quinoa, all coated in a tangy Pad Thai sauce.
The dish is garnished with fresh herbs, peanuts, and lime wedges, guaranteeing each bite is packed with flavor. This delicious and satisfying meal is simple to prepare and will leave your guests asking for more.
Ingredients:
- 1 cup quinoa
- 2 cups water
- 2 tablespoons vegetable oil
- 1 cup carrots, julienned
- 1 cup bell peppers, sliced
- 1 cup snow peas
- 1/2 cup green onions, chopped
- 3 cloves garlic, minced
- 2 eggs, lightly beaten
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1/4 cup roasted peanuts, chopped
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- *Cook the Quinoa*: Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside.
- *Prepare the Sauce*: In a small bowl, mix together the soy sauce, fish sauce, lime juice, brown sugar, and chili powder until the sugar is dissolved. Set aside.
- *Stir-Fry the Vegetables*: Heat the vegetable oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the carrots, bell peppers, and snow peas, and stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
- *Cook the Eggs*: Push the vegetables to one side of the pan and pour the beaten eggs into the cleared space. Allow the eggs to set slightly, then scramble them gently until fully cooked.
- *Combine Ingredients*: Add the cooked quinoa to the pan with the vegetables and eggs, and pour the prepared sauce over the mixture. Toss everything together, making sure the quinoa and vegetables are well-coated with the sauce.
- *Serve*: Transfer the Pad Thai to a serving platter or individual plates. Garnish with chopped peanuts and fresh cilantro. Serve with lime wedges on the side for an extra burst of citrusy flavor.
Extra Tips:
To enhance the flavor, consider adding protein such as tofu, shrimp, or chicken to the dish. If you prefer a spicier Pad Thai, increase the amount of chili powder or add sliced fresh chili peppers. For a vegetarian version, simply omit the fish sauce or substitute it with a vegetarian alternative.
Make certain that the vegetables aren’t overcooked to maintain their crunchiness, which adds a delightful texture contrast to the dish. Enjoy your Pad Thai warm for the best taste experience.
Curry-Infused Pad Thai
Curry-Infused Pad Thai is a delightful twist on the traditional Thai noodle dish that brings together the rich flavors of curry spices with the classic sweet, salty, and tangy notes of Pad Thai. This fusion dish offers a unique culinary experience, blending the comforting familiarity of Pad Thai with the aromatic punch of curry.
Ideal for those who love bold flavors, this dish is perfect for a cozy dinner with family or friends. This recipe is designed to serve 4-6 people, making it an excellent choice for a small gathering or a family meal. The preparation involves an exciting mix of fresh ingredients, traditional spices, and a touch of creativity that promises a memorable dining experience.
Get ready to impress your guests with this vibrant and flavorful Curry-Infused Pad Thai.
Ingredients:
- 400g rice noodles
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons red curry paste
- 200g chicken breast, thinly sliced
- 200g shrimp, peeled and deveined
- 2 eggs, beaten
- 1 cup bean sprouts
- 1 red bell pepper, julienned
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1/4 cup roasted peanuts, chopped
- 3 green onions, sliced
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Noodles: Begin by soaking the rice noodles in warm water for about 20 minutes or until they’re soft. Drain them and set aside.
- Cook the Aromatics: Heat the vegetable oil in a large wok or frying pan over medium heat. Add the sliced onion and minced garlic, sautéing until the onion is translucent and fragrant.
- Add Curry Paste: Stir in the red curry paste, mixing thoroughly with the onions and garlic to release its flavors.
- Cook the Protein: Add the sliced chicken breast to the pan, stirring frequently until the chicken is cooked through. Then, add the shrimp and cook until they turn pink and are fully done.
- Scramble the Eggs: Push the meat and aromatics to one side of the pan. Pour the beaten eggs into the other side, scrambling them until they’re just set.
- Combine Ingredients: Mix the scrambled eggs with the rest of the ingredients in the pan. Add the soaked rice noodles, bean sprouts, and red bell pepper, tossing everything together gently.
- Season the Dish: Pour in the fish sauce, soy sauce, lime juice, and brown sugar. Stir well to coat all the ingredients with the sauce, ensuring the noodles soak up the flavors.
- Finish with Toppings: Remove the pan from heat and top the pad Thai with roasted peanuts, green onions, and fresh cilantro. Serve with lime wedges on the side.
Extra Tips:
For an even richer flavor, consider adding a splash of coconut milk while cooking the curry paste. If you prefer a vegetarian version, substitute tofu for the chicken and shrimp, and use soy sauce instead of fish sauce.
Keep an eye on the noodles during cooking; they should be tender but not mushy. Adjust the level of spiciness by varying the amount of curry paste to suit your taste. Remember, the key to a great Pad Thai is to have all your ingredients ready before you start cooking, as the process moves quickly.
Enjoy your flavorful Curry-Infused Pad Thai!
