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Easier and Healthier Pad Thai

Experience the authentic flavors of Thailand with this easier and healthier take on traditional Pad Thai, featuring fresh ingredients and vibrant tastes perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 3.5 tablespoons palm sugar, finely chopped Can substitute with brown sugar if needed.
  • 3 tablespoons water
  • 4 tablespoons tamarind paste Check local Asian markets for best quality.
  • 2.5 tablespoons fish sauce Look for brands that use natural ingredients.
Main Ingredients
  • 12 medium shrimp, head-on if possible Fresh is always best!
  • 1/3 cup neutral oil Use avocado or grapeseed oil for higher smoke points.
  • 3 tablespoons chopped shallots
  • 3 cloves garlic, chopped
  • 85 g pressed tofu, cut into small pieces Extra firm for best texture.
  • 0.5 teaspoon chili flakes Adjust to taste.
  • 2.8 oz glass noodles, soaked in water for 7-10 minutes, drained, and cut in half Can substitute with rice noodles if preferred.
  • 1/4 cup water
  • 2 large eggs
  • 4 oz bean sprouts About 2.5 cups.
  • 2.5 oz garlic chives, cut into 2-inch pieces
  • 1/4 cup roasted peanuts, chopped
  • 1 lime for serving

Method
 

Preparation
  1. In a small pot, add palm sugar and cook over medium heat until melted and caramelized.
  2. Slowly add water, then stir in tamarind paste and fish sauce until well mixed. Set aside.
  3. If desired, peel and devein the shrimp, reserving the heads. In a wok, heat neutral oil and sauté shrimp heads until browned. Strain oil for cooking.
Cooking
  1. In a hot wok, add shrimp oil to coat the bottom and sear shrimp for 2-3 minutes. Remove and set aside.
  2. Add shallots, garlic, tofu, and chili flakes to the wok. Cook until shallots are translucent, about 2-3 minutes.
  3. Increase heat to high. Add soaked glass noodles, prepared sauce, and water. Stir until liquid is absorbed and noodles are tender.
  4. Push noodles aside, drizzle in oil, and crack in eggs. Scramble until nearly cooked, then mix with noodles.
  5. Add shrimp, bean sprouts, garlic chives, and half of the chopped peanuts. Toss until combined and heated through.
  6. Serve hot, garnished with remaining peanuts and a lime wedge.

Notes

For added depth, try a splash of soy sauce or oyster sauce. Store leftovers in an airtight container for up to 3 days. Can prepare the sauce and chop vegetables in advance.