Minute Pad Thai is a quick and delicious take on the traditional Thai noodle dish. This recipe features stir-fried rice noodles tossed with a savory-sweet tamarind sauce, tender chicken or tofu, scrambled egg, bean sprouts, and topped with crushed peanuts and fresh herbs for a flavorful and satisfying meal.
Recipe
Ingredients
- 200g rice noodles
- 1 tablespoon vegetable oil
- 200g chicken breast or tofu, thinly sliced
- 2 cloves garlic, minced
- 2 eggs, lightly beaten
- 1 cup bean sprouts
- 2 tablespoons fish sauce or soy sauce
- 2 tablespoons tamarind paste
- 1 tablespoon sugar
- 1 tablespoon oyster sauce
- 1/4 cup roasted peanuts, crushed
- Fresh cilantro and green onions (for garnish)
- Lime wedges (for serving)
Preparation
- Prepare the noodles: Soak rice noodles in warm water for 5-7 minutes until softened. Drain and set aside.
- Cook the protein: Heat oil in a wok or large skillet over medium heat. Add chicken or tofu and stir-fry until cooked through. Remove and set aside.
- Stir-fry garlic and egg: In the same pan, add garlic and stir-fry until fragrant. Push to one side and pour in beaten eggs, scrambling them until set.
- Combine: Add the softened noodles, cooked protein, bean sprouts, fish sauce, tamarind paste, sugar, and oyster sauce. Toss well to combine and heat through.
- Garnish and serve: Top with crushed peanuts, cilantro, and green onions. Serve with lime wedges on the side.
Preparation Time
- Total Time: 15 minutes
- Prep time: 5 minutes
- Cooking time: 10 minutes
Serves
- 2-3 people
Nutritional Information (Per Serving)
- Calories: 380
- Protein: 20g
- Fat: 12g
- Carbohydrates: 45g
- Fiber: 4g
- Sodium: 720mg
Notes
- Vegetarian option: Use tofu and substitute fish sauce with soy sauce.
- Spice level: Add chili flakes or sriracha for extra heat.
- Protein variation: Shrimp or beef can be used instead of chicken.
- Storage: Best enjoyed fresh but can be refrigerated for up to 1 day.
Enjoy this quick and flavorful Pad Thai, perfect for busy weeknights or when you’re craving a taste of Thailand!