How is the process of cooking rice noodles different from regular pasta?

Unlike what-based pasta, which is typically boiled until al dente, rice noodles are usually soaked in hot water off the heat. After soaking until they're just soft and pliable bit still not tender, the noodles are then drained and quickly rinsed to stop the cooking process and remove excess starch. This prepares them perfectly for stir-frying for dishes like pad Thai. This method prevents them from becoming too soft or mushy.

Can I substitute the fish sauce in Pad Thai?

Fish sauce is essential in achieving the authentic flavor for pad Thai. However, if you're vegetarian or allergic to fish, you can substitute fish sauce with a combination of soy sauce and a little lime juice for tanginess. This won't replicate the exact flavor of fish sauce but will work as good substitute.

What can I use instead of ketchup if I want a more authentic Pad Thai?

Authentic pad Thai is made with tamarind paste, which gives the dish its distinct tangy-sweet flavor. It is available at Asian markets or in the international aisle of some grocery stores. For the best results, consider finding a recipe specifically designed to incorporate authentic ingredients like tamarind paste.

Can I substitute the shrimp for another protein?

Absolutely, you can easily substitute the shrimp with various other proteins. Popular choices include chicken and tofu, both of which can be thinly sliced and stir-fried just like the shrimp. Just make sure that your chosen protein is fully cooked before it's mixed with the noodles and sauce.

Pad Thai - Once Upon a Chef

Pad Thai

By Jenn Segal

Got a taste for Thai? Using easy-to-find ingredients and my simple recipe, you can create restaurant-quality pad Thai right in your own kitchen!

Servings: 4

Prep Time: 25 Minutes

Cook Time: 20 Minutes

Total Time: 45 Minutes

Ingredients

8 ounces flat rice noodles (linguini or fettuccini width)
2 large eggs, beaten
¼ cup + 2 tablespoons water
2½ tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1½ tablespoons ketchup
¼ cup (packed) light brown sugar
Heaping ¼ teaspoon crushed red pepper flakes
4 tablespoons + 1 teaspoon vegetable oil, divided
¾ pound large (31/35) shrimp, peeled and deveined, thawed if frozen
Salt
2 cloves garlic, minced
3 scallions, light parts thinly sliced, dark green parts cut into 1-inch pieces
¼ cup dry roasted salted peanuts, coarsely chopped
1 cup bean sprouts
¼ cup chopped fresh cilantro (optional)
Lime wedges, for serving (optional)

Instructions

Bring a large pot or wide skillet of water to a boil. Off the heat, add the noodles. Briefly swish them around to separate them, then let sit, stirring occasionally to prevent sticking, until the noodles are soft and pliable but still chewy to the bite, 5 to 10 minutes. Drain and rinse well with cold water. Set aside.
In a small bowl, beat the eggs with a pinch of salt. Set aside.
Make the sauce: In a medium bowl, whisk together the water, fish sauce, soy sauce, vinegar, ketchup, sugar, and red pepper flakes. Set aside.
Heat 2 tablespoons of the oil in a large nonstick pan or wok over medium-high heat. Add the shrimp and season with ⅛ teaspoon salt. Cook, stirring often, for two minutes. Add the garlic and light green scallions and cook, stirring constantly, until softened and the shrimp are cooked through, about 1 minute more. Transfer the shrimp, garlic, and scallions to a large plate, using a rubber spatula to scrape the pan clean.
Add 1 teaspoon of oil to the hot pan. Add the eggs and scramble until cooked through, 1 to 2 minutes. Add to the plate with the shrimp.
Add 2 tablespoons of the oil to the hot pan. Add the drained noodles to the pan, along with the sauce mixture. Cook, tossing the noodles gently so as not to break them, until the liquid is absorbed by the noodles and the noodles are cooked through, a few minutes. If the noodles are still firm to the bite when the sauce is absorbed, add a few tablespoons of water and continue cooking. Add the contents of the plate and the dark green scallions to the noodles and toss gently to combine, until everything is warmed through. Taste and adjust seasoning if necessary. Transfer to a serving platter and top with peanuts, bean sprouts, and cilantro (if using). Serve with lime wedges, if desired.

Nutrition Information

Per serving (4 servings)
Calories: 579
Fat: 23 g
Saturated fat: 3 g
Carbohydrates: 66 g
Sugar: 17 g
Fiber: 3 g
Protein: 28 g
Sodium: 1,411 mg
Cholesterol: 230 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.