Cooking Lucid
Classic Pad Thai
Sweet, tangy, and savory stir-fried rice noodles with shrimp, tofu, bean sprouts, and crushed peanuts. The iconic Thai street food — wok-charred and better than takeout.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the sauce and soak noodles
- 8 oz rice noodles (pad thai width)
- 3 tbsp fish sauce
- 3 tbsp tamarind paste
- 2 tbsp palm sugar or brown sugar
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
Step 2 — Stir-fry
- 2 tbsp vegetable oil
- 8 oz shrimp (peeled)
- 4 oz firm tofu (cubed)
- 3 garlic cloves (minced)
- 2 eggs
- 2 cups bean sprouts
- 3 green onions (sliced)
- ¼ cup roasted peanuts (crushed)
- Lime wedges
Step 3 — Serve
- Fresh cilantro
- Extra lime wedges
- Crushed peanuts
Instructions
- 1
Prep noodles and sauce
Soak rice noodles in warm water 20 minutes until pliable. Whisk fish sauce, tamarind, sugar, soy sauce, and sriracha.
- 2
Stir-fry proteins
Heat oil in a wok over high heat. Cook shrimp until pink, add tofu and garlic. Push aside, scramble eggs in the wok.
- 3
Toss with noodles
Add drained noodles and sauce. Toss 2–3 minutes until coated and slightly caramelized. Fold in half the bean sprouts and green onions. Serve topped with peanuts, cilantro, lime, and remaining sprouts.
Nutrition per serving: 480 cal · 22g protein · 68g carbs · 16g fat · 3g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
