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Quick and Flavorful Pad Thai Recipe 30-Minute Easy Homemade Meal

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A quick and flavorful Pad Thai recipe that comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings. This easy homemade meal balances tangy tamarind, sweet palm sugar, and crunchy peanuts for a delicious and satisfying dish.

Ingredients

Scale
  • 8 ounces (225g) flat dry rice noodles (about ¼ inch wide) – soak in warm water until just pliable
  • 2 tablespoons vegetable oil (canola or sunflower preferred)
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 6 ounces (170g) firm tofu, cubed (optional)
  • 1 cup (about 100g) fresh bean sprouts, rinsed
  • 3 stalks green onions, sliced thinly (both white and green parts)
  • ½ cup (60g) roasted crushed peanuts
  • 1 fresh lime, cut into wedges
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or soy sauce for vegetarian)
  • 2 tablespoons palm sugar (or light brown sugar)
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili powder (optional, adjust to taste)

Instructions

  1. Soak the rice noodles in a large bowl with warm water for about 20 minutes until just pliable but still a bit firm. Drain and set aside.
  2. In a small bowl, whisk together tamarind paste, fish sauce, palm sugar, rice vinegar, and chili powder until sugar dissolves. Set aside.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add minced garlic and stir for 30 seconds until fragrant.
  4. Add cubed tofu (if using) and stir-fry for 3-4 minutes until golden on all sides. Remove and set aside.
  5. Pour in beaten eggs and scramble quickly until just set but still moist. Push eggs to the side of the pan.
  6. Add drained noodles and prepared sauce to the wok. Toss continuously to coat noodles evenly and cook for 2-3 minutes until noodles are tender and sauce thickens slightly.
  7. Return tofu to the wok along with bean sprouts and green onions. Stir-fry for another minute to warm through and keep veggies crisp.
  8. Remove from heat. Sprinkle crushed peanuts on top and serve immediately with lime wedges.

Notes

Soak noodles just until pliable to avoid mushiness. Use high heat for authentic stir-fry flavor and avoid overcrowding the pan. Toss noodles gently and add sauce gradually to control flavor. For vegan version, use tamari instead of fish sauce and substitute eggs with vegan alternatives. For gluten-free, ensure soy sauce or tamari is gluten-free. Leftovers keep well for up to 2 days refrigerated; reheat gently in a skillet with a splash of water or oil.

Nutrition

Keywords: Pad Thai, quick Pad Thai, easy Pad Thai recipe, homemade Pad Thai, Thai noodles, stir-fry noodles, tamarind sauce, vegetarian Pad Thai, gluten-free Pad Thai

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