Pad Thai is one of my absolute favorite dishes when I want something quick, flavorful, and a bit exotic. It’s Thailand’s national dish, and for good reason – the perfect balance of sweet, salty, sour, and umami keeps you coming back for more. When I first started making this at home, I was curious whether I could achieve that authentic taste without traveling to Bangkok, but with the right technique and a few simple ingredients from the Asian grocery store, the results were surprisingly good!
The best thing about pad thai is that it comes together in a flash once you have all the ingredients ready. High heat, quick cooking, and lots of flavor – that’s the secret. The shrimp add a lovely sweetness, and the combination with crunchy peanuts and fresh bean sprouts makes this a complete meal. If you want to vary things up, check out Thai Soup with Shrimp and Coconut Milk for another flavorful Thai experience.
So heat up your wok, have all your ingredients ready on the counter (it moves fast once you start!), and enjoy homemade pad thai that tastes just as good as at a restaurant. Trust me, this is worth it!
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Ingredienser
- 250 g rice noodles (flat)
- 400 g shrimp, peeled
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 2 eggs
- 100 g ground meat (optional)
- 150 g bean sprouts
- 3 spring onions, cut into pieces
- 50 g peanuts, roughly chopped
- 3 tbsp neutral oil
- 1 tsp chili flakes
- Fresh cilantro for garnish
- Lime wedges for serving
Fremgangsmåte
Start by soaking the rice noodles in warm water for about 10-15 minutes until they’re soft but still have a bit of bite. Drain the water and set aside. Mix together the fish sauce, soy sauce, sugar, and lime juice in a small bowl – this is your pad thai sauce.
Heat a large wok or frying pan over high heat with 2 tbsp oil. Quickly stir-fry the shrimp for 2-3 minutes until they’re pink and cooked through. Remove them from the pan and set aside. If you’re using ground meat, cook it first until done, then the shrimp.
Add a bit more oil to the wok if needed, and stir-fry the garlic for a few seconds until fragrant. Push the garlic to the side, pour in the eggs and stir until they begin to set. Break them up into pieces as they cook.
Add the drained noodles to the wok along with the pad thai sauce. Mix everything well and let the noodles absorb the color and flavor for 2-3 minutes. Keep stirring constantly so nothing burns.
Return the shrimp to the pan along with the bean sprouts, spring onions, and chili flakes. Mix well and let everything heat through, about 1-2 minutes. The bean sprouts should still have some crunch.
Taste and adjust with more fish sauce, sugar, or lime if needed. Serve immediately topped with roughly chopped peanuts, fresh cilantro, and lime wedges on the side. Pad thai should be eaten hot!
Notater
Tip: Find rice noodles (often labeled ‘rice stick noodles’) in Asian grocery stores or in the Asian section of larger supermarkets. Don’t soak the noodles too long – they should be slightly firm before going into the wok. You can also add fresh chili or tamarind for a more authentic flavor.
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