The Best Pad Thai

Transport your taste buds straight to Thailand with this irresistible recipe for *The Best Pad Thai*. Featuring tender rice noodles tossed in a tangy, sweet, and savory sauce made from fish sauce, tamarind paste, and palm sugar, this dish achieves the perfect balance of flavors. Juicy shrimp, succulent chicken, and fluffy scrambled eggs create a protein-packed combination, while crisp bean sprouts, sliced green onions, and a sprinkle of crushed peanuts add crunch and freshness. Ready in just 30 minutes, this authentic Pad Thai is the ultimate crowd-pleaser, ideal for weeknight dinners or a flavorful Asian-inspired feast. Serve it with lime wedges for a vibrant citrusy finish that takes this dish to the next level!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 8 ounces Rice noodles
• 2 tablespoons Vegetable oil
• 3 cloves Garlic (minced)
• 8 ounces Boneless chicken breast (thinly sliced)
• 8 ounces Shrimp (peeled and deveined)
• 2 Eggs
• 2 cups Bean sprouts
• 4 Green onions (sliced)
• 0.5 cup Crushed peanuts
• 4 Lime wedges
• 3 tablespoons Fish sauce
• 3 tablespoons Tamarind paste
• 3 tablespoons Palm sugar (or brown sugar)
• 2 tablespoons Soy sauce
• 1 teaspoon Red chili flakes

Directions

Step 1

Soak the rice noodles in warm water for 30 minutes or until soft. Drain and set aside.

Step 2

In a small bowl, combine the fish sauce, tamarind paste, palm sugar (or brown sugar), soy sauce, and red chili flakes. Stir until the sugar is dissolved and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Step 4

Add the sliced chicken and cook for 2-3 minutes until it starts to brown. Push the chicken to one side, then add the shrimp to the other side of the skillet. Cook for an additional 2-3 minutes until the shrimp turns pink. Remove the chicken and shrimp from the skillet and set aside.

Step 5

In the same skillet, add the remaining 1 tablespoon of vegetable oil. Crack the eggs into the skillet and scramble them until fully cooked.

Step 6

Return the chicken and shrimp to the skillet, then add the soaked noodles. Pour the prepared sauce over the noodles and toss everything together until well combined and the noodles are coated in the sauce.

Step 7

Stir in the bean sprouts and sliced green onions. Cook for 1-2 minutes until the bean sprouts are slightly softened.

Step 8

Transfer the Pad Thai to serving plates. Garnish with crushed peanuts and serve with lime wedges on the side for squeezing over the top.

Nutrition Facts

Serving size	1325.7 grams (1325.7g)

Amount per serving	% Daily Value*
Calories	2030

Total Fat 83.80g	107%
Saturated Fat 15.00g	75%
Polyunsaturated Fat 17.00g
Cholesterol 1008mg	336%
Sodium 6293mg	274%
Total Carbohydrate 159.80g	58%
Dietary Fiber 15.40g	55%
Total Sugars 76.20g
Protein 172.20g	344%

Vitamin D 499IU	2495%
Calcium 394mg	30%
Iron 11mg	63%
Potassium 2937mg	62%

*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: 36.2%

Protein: 33.1%

Carbs: 30.7%