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Flavorful Pad Thai Bowl Recipe with Crunchy Peanuts Easy Homemade

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A quick and easy Pad Thai recipe featuring a balanced sweet, tangy, and savory sauce with crunchy roasted peanuts. Perfect for weeknight dinners or impressing guests with a vibrant, comforting dish.

Ingredients

Scale
  • 8 oz (225 g) flat rice noodles, soaked or boiled as per package instructions
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2 large eggs, lightly beaten
  • 7 oz (200 g) firm tofu, cubed and lightly fried (can substitute with shrimp or chicken)
  • 1 cup bean sprouts
  • 3 green onions, sliced thinly
  • ½ cup roasted peanuts, roughly chopped
  • 1 fresh lime, juiced
  • 3 tablespoons tamarind paste
  • 3 tablespoons fish sauce (or tamari for vegetarian)
  • 2 tablespoons palm sugar (or brown sugar)
  • 1 tablespoon soy sauce
  • 1 teaspoon chili flakes (optional)
  • A handful of chopped cilantro (optional garnish)

Instructions

  1. Soak 8 oz (225 g) rice noodles in warm water for about 20 minutes until pliable but not mushy. Drain and set aside. Alternatively, boil according to package instructions, watching closely to avoid overcooking.
  2. In a small bowl, whisk together 3 tablespoons tamarind paste, 3 tablespoons fish sauce (or tamari), 2 tablespoons palm sugar, 1 tablespoon soy sauce, and 1 teaspoon chili flakes if desired. Set aside.
  3. Heat a dry pan over medium heat and toast ½ cup peanuts until golden and fragrant, about 3-4 minutes, stirring constantly. Remove and roughly chop.
  4. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium-high heat. Add cubed tofu and fry until golden and slightly crispy on all sides, about 5-7 minutes. Remove tofu and set aside.
  5. In the same wok, add a bit more oil if needed, then add minced garlic. Cook until fragrant, about 30 seconds to 1 minute, taking care not to burn.
  6. Push garlic to the side, pour in beaten eggs, and scramble gently until just cooked but still soft. Mix with garlic.
  7. Add drained noodles and pour prepared sauce over them. Toss to coat noodles evenly and stir-fry for 2-3 minutes until noodles absorb the sauce and are heated through.
  8. Return tofu to the wok, add 1 cup bean sprouts and sliced green onions. Toss quickly for about 1 minute to keep bean sprouts crisp.
  9. Squeeze fresh lime juice over the Pad Thai, sprinkle toasted peanuts on top, and toss lightly.
  10. Plate the Pad Thai bowl, garnish with chopped cilantro and extra lime wedges. Serve immediately while warm.

Notes

Do not over-soak noodles to avoid mushiness. Stir-fry on high heat for slight caramelized char. Toast peanuts separately for best crunch and flavor. Prepare all ingredients before cooking for smooth workflow. Adjust sweetness and tang by tasting sauce before cooking. For vegan version, use tamari instead of fish sauce and omit eggs or replace with scrambled tofu. Leftovers keep well refrigerated for up to 2 days; reheat gently with splash of water or lime juice.

Nutrition

Keywords: Pad Thai, Thai recipe, rice noodles, tofu, peanuts, tamarind, quick dinner, vegetarian, gluten-free

Find it online: https://flurpchef.com/flavorful-pad-thai-bowl-recipe-with-crunchy-peanuts-easy-homemade/