Pad Thai, Thailand's national dish, is a symphony of sweet, sour, salty, and savory flavors all woven together in a tangle of rice noodles. This iconic street food, easily recognizable by its vibrant orange hue and fragrant aroma, is more than just a meal; it's a culinary experience. The perfect Pad Thai balances the delicate sweetness of palm sugar with the tang of lime juice, the salty depth of fish sauce, and the satisfying crunch of peanuts. Its versatility allows for endless variations, but the foundation remains consistently delicious. The rich tapestry of textures – soft noodles, crisp vegetables, and tender protein – adds another layer of enjoyment.
This recipe offers a unique twist on the classic Pad Thai, incorporating a creamy peanut butter element that enhances the already irresistible flavors. Forget the complicated versions you find online; this recipe is easy to follow, even for beginners. Ready to create your own masterpiece? Let's dive into the step-by-step instructions!
Tools Needed
- Large mixing cup
- Large non-stick pan or wok
Ingredients
- Thin rice noodles: 1 pound
- Eggs: 5
- Bite-size cut chicken thighs: 1 pound
- Shrimp: 1 pound
- Bean sprouts: 1 pound
- Minced garlic: 1/4 cup
- Minced shallots: 1/4 cup
- Pad Thai sauce: 2 cups
- Sesame oil: 1/4 cup
- Brown sugar: 1/3 cup
- Sriracha: 1/4 cup
- Peanut butter: 1/4 cup
- Soy sauce: 1/4 cup
- Fish sauce: 1/4 cup
- Rice vinegar: 1/4 cup
- Lime juice: 1/4 cup
- Smoked paprika: 2 teaspoons
- Crushed peanuts
- Green onions
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Pre-soak thin rice noodles in lukewarm water to soften.
- Combine brown sugar, sriracha, peanut butter, soy sauce, fish sauce, rice vinegar, lime juice, and smoked paprika in a large mixing cup. Mix well.
Step 2. Cook Proteins and Noodles
- Heat vegetable and sesame oil in a large non-stick pan. Add eggs and cook for about 2 minutes, then scramble until well done. Set aside.
- Sear shrimp in the same pan with additional oil. Flip and cook until halfway done, then add a little Pad Thai sauce to flavor. Continue cooking until nicely crusted.
- Repeat the searing process for the chicken thighs, adding Pad Thai sauce halfway through cooking.
- Heat more oil in a large non-stick pan or wok. Sauté minced garlic and shallots until fragrant.
- Add half of the pre-soaked rice noodles, stir, then add the other half. Stir-fry for about 2 minutes until coated with oil.
- Add two ladles of Pad Thai sauce to the noodles and mix thoroughly, ensuring even coating and preventing sticking.
Step 3. Combine and Finish
- Add the cooked shrimp and chicken to the noodles. Toss to combine.
- Add bean sprouts and a little extra Pad Thai sauce. Toss gently. Do not overcook.
Step 4. Serve
- Turn off the heat, sprinkle green onions, crushed peanuts, and a lime wedge. Serve immediately.
Read more: Quick & Easy Homemade Vegan Pad Thai Recipe
Tips
- Use dehydrated noodles instead of fresh ones to prevent mushiness.
- Peanut butter adds creaminess, but is optional.
- Don't overcook the noodles or they will be mushy.
Nutrition
- N/A
FAQs
1. Can I use a different type of peanut butter?
Yes! Smooth or crunchy peanut butter works well. Just be aware that crunchy peanut butter will add more texture.
2. What if I don't have fish sauce?
Soy sauce can be used as a substitute, but it won't give the same authentic umami flavor. You can also try a combination of soy sauce and a touch of Worcestershire sauce.
Enjoy your delicious and authentic Pad Thai with a creamy peanut butter twist! This recipe is a perfect balance of traditional flavors and a unique, satisfying addition. We hope you savor every bite of this easy-to-make, crowd-pleasing dish.