Ingredients and Weight:
- 8 oz (227 g) rice noodles, medium-width
- 1 cup (227 g) mung bean sprouts
- 1 cup (170 g) carrots, shredded
- 1 cup (200 g) red bell pepper, cut into matchsticks
- 1 cup (140 g) green onions, chopped (white and light green parts)
- 1/2 cup (113 g) roasted peanuts, coarsely chopped
- 1/2 cup (100 g) fresh cilantro, chopped
- 1 lime, cut into wedges
Sauce Ingredients:
- 1/4 cup (60 ml) tamarind sauce
- 1/4 cup (60 ml) fish sauce
- 1/4 cup (60 ml) coconut milk
- 2 tablespoons (30 ml) brown sugar
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) chili paste (adjust to taste)
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2/5
Preparation Method Steps:
- Soak the rice noodles in warm water for 10-15 minutes, or until softened. Drain and set aside.
- In a large skillet or wok, heat 2 tablespoons (30 ml) of vegetable oil over medium-high heat.
- Add the carrots, red bell pepper, and mung bean sprouts and cook for 3-4 minutes, or until slightly tender.
- Push the vegetables to the side of the skillet and add the rice noodles. Toss to coat in the oil.
- Stir in the sauce ingredients and bring to a simmer. Cook for 2-3 minutes, or until the noodles are cooked through and the sauce has thickened slightly.
- Add the green onions, peanuts, and cilantro.
- Serve immediately with lime wedges for squeezing.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 350
- Fat: 15 g
- Saturated Fat: 3 g
- Cholesterol: 0 mg
- Sodium: 650 mg
- Carbohydrates: 45 g
- Protein: 15 g
Dish Characteristics:
- Savory, sweet, and slightly tangy
- Vibrant and colorful, with a variety of textures
- Suitable for American taste, with less fish sauce than traditional Thai Pad Thai
- Customizable with additional toppings like crushed peanuts, bean sprouts, or chili flakes
User Comments:
- "This Pad Thai was delicious! It had a great balance of flavors and the vegetables were perfectly cooked."
- "I'm not usually a big fan of Pad Thai, but this version was amazing. The sauce was flavorful and the noodles were cooked to perfection."
- "I love how customizable this recipe is. I added some extra chili paste for a bit of heat and it was perfect."
Special Precautions and Tips:
- Use a nonstick skillet or wok to prevent the noodles from sticking.
- Taste the sauce before adding it to the noodles and adjust the seasonings to your taste.
- If you can't find tamarind sauce, you can substitute it with Worcestershire sauce.
- For a vegetarian version, omit the fish sauce and use vegetable broth instead of coconut milk.
- Serve immediately after cooking for the best flavor and texture.
