Rice noodles – These are sometimes also known as rice sticks. Oil – Any high smoke point oil you like to use for cooking, like avocado, vegetable, or peanut oil. Garlic – Push this through a garlic press or mince it finely with a knife. Shrimp – Remove the shells and devein the shrimp before cooking. A pairing knife works well for deveining. Or buy them already cleaned to save time. Fried firm tofu – If you’re not a tofu fan, you can skip it. It’s a nice way to add some extra protein to your Pad Thai. Eggs – You’ll need one large egg and one egg white. You can freeze the spare egg yolk for another day; thaw it and whisk it with a tablespoon of water when you have a recipe that needs egg wash. Bean sprouts – Also known as mung bean sprouts, I add a generous amount to bulk up our homemade Pad Thai. Chinese chives or scallions – You might see Chinese chives labeled as garlic chives; they have a stronger flavor than common chives. Can’t find them? Scallions are just fine! Crushed peanuts – A classic garnish. Lime wedges – Serve your Thai noodles with a squeeze of fresh lime juice to brighten things up.
Cook the noodles. Follow the package instructions, cooking the rice noodles until they’re soft but not mushy. Rinse under cold water. Make the sauce. Mix all of ingredients in a small bowl until well combined. Start stir frying. Set a large skillet over high heat; once it’s warm, add the oil. When the oil is hot, stir in the garlic until it’s aromatic, then add the shrimp or protein of your choice and tofu, if using. Continue to stir. Add the noodles. As soon as the shrimp changes color, add the noodles and stir for about 30 seconds.
Scramble the egg. Push the noodles to one side of the skillet, then crack the eggs on the empty side. Use a spatula to break the egg yolk and cook for about 30 seconds. Add the sauce. Combine the egg and the noodles, then stir in the sauce. Finish and serve. Stir in the bean sprouts and chives, followed by the crushed peanuts. Turn off the heat and serve the Pad Thai with the lime wedges for garnish.
Proper Storage
Fridge. Refrigerate leftovers in an airtight container for up to 3 days. Reheat. You can reheat homemade Pad Thai in a skillet set over medium heat, or in the microwave if the stovetop isn’t an option.
