Cooking Light Magazine Pad Thai

May 20, 2023May 20, 20230 5
Cooking Light Magazine Pad Thai - A Classic Thai Dish
in Thai

Prep

25 min

Cook

15 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons tamarind paste
3/4 cup water ( boiling )
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons granulated sugar
3/4 teaspoon cayenne pepper
4 tablespoons peanut oil or 4 tablespoons vegetable oil
8 ounces dried rice noodles , about 1/8 inch wide ( the width of linguine )
2 large eggs
1/4 teaspoon table salt
12 ounces medium shrimp , peeled and deveined , if desired
3 garlic cloves , minced
1 medium shallot , minced
2 tablespoons dried shrimp , chopped fine ( optional )
2 tablespoons thai salted preserved radish ( optional )
6 tablespoons unsalted dry roasted peanuts , Chopped
3 cups bean sprouts
5 medium scallions , green parts only , sliced thin on sharp bias
1/4 cup fresh cilantro leaves ( optional )
lime wedge

Nutrision Information

Servings Per Recipe
4
Calories
511
Sugar
17g
Fat
24g
Pad Thai is a popular Thai noodle dish that is enjoyed around the world. It typically features rice noodles stir-fried with vegetables, protein, and a tangy sauce made from tamarind paste, fish sauce, and sugar. This recipe from Cooking Light Magazine uses classic ingredients and is a lighter take on the traditional dish. It can be customized with your favorite proteins and veggies, making it a versatile meal that is perfect for a quick weeknight dinner. With its bold flavors and bright colors, Pad Thai is a crowd-pleaser that is sure to satisfy.

Instructions

1.In a small bowl, combine tamarind paste and boiling water. Stir well and let stand for 20 minutes. Strain mixture through a sieve over a bowl, pressing pulp and seeds to extract as much liquid as possible. Discard solids.
2.Combine fish sauce, rice vinegar, granulated sugar, and cayenne pepper in a small bowl. Stir well to dissolve sugar.
3.Heat a wok or large nonstick skillet over high heat. Add peanut oil to pan, swirling to coat. Add rice noodles, and stir-fry for 2 minutes or until lightly browned. Remove from pan.
4.Add eggs and salt to pan; stir-fry for 30 seconds or until soft-scrambled, stirring constantly. Remove from pan.
5.Add shrimp to pan; stir-fry 2 minutes or until done. Remove from pan.
6.Add garlic and shallot to pan; stir-fry 30 seconds or until fragrant, stirring constantly. Add dried shrimp and Thai preserved radish; stir-fry for 30 seconds or until combined. Add fish sauce mixture and noodles; cook for 1 minute or until noodles are tender, tossing well to combine. Return egg and shrimp mixture to pan. Add 1/4 cup peanuts, bean sprouts, and scallions; cook for 1 minute or until thoroughly heated, tossing well. Sprinkle with remaining 2 tablespoons peanuts and cilantro. Serve with lime wedges.

PROS

A classic Thai dish that is easy to prepare and packed with flavor.

Can be customized with your favorite proteins and veggies.

Perfect for a quick weeknight meal.

CONS

Can be high in sodium and calories when prepared with certain ingredients.

May not be suitable for those with a seafood allergy.

HEALTH & BENEFITS

Pad Thai contains a variety of nutrients and can be a healthy meal when prepared with fresh, whole ingredients.
Shrimp is low in calories and high in protein, while bean sprouts are a good source of vitamin C and fiber.
However, the dish can be high in sodium and calories if prepared with certain sauces and oils.

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